Lemon Ricotta Pasta
A delicious and light meal that combines creamy ricotta with bright lemon for a refreshing dish, perfect for any occasion.
Ingredients
Pasta Ingredients
- 8 ounces pasta (e.g., spaghetti or fettuccine)
Sauce Ingredients
- 1 cup ricotta cheese Use fresh ricotta for best results.
- 1 whole lemon (zested and juiced) Use fresh lemon for best flavor.
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish Can be used for a finishing touch.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the rest.
Preparing the Sauce
- In a large bowl, mix the ricotta cheese, lemon zest, lemon juice, and olive oil until smooth.
Combining Ingredients
- Add the cooked pasta to the bowl and toss to coat, adding reserved pasta water as needed to reach desired creaminess.
- Stir in the grated Parmesan, and season with salt and pepper to taste.
Serving the Dish
- Serve warm, garnished with fresh basil or parsley.
Notes
Best served warm; can be paired with a simple salad or garlic bread. Leftovers can be stored in an airtight container for 2-3 days.