Ingredients
Scale
- 12 oz of your favorite pasta (spaghetti, linguine, or penne)
- 1 cup of ricotta cheese
- 2 lemons (zested and juiced)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or parsley
- Salt and black pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Begin by bringing a large pot of salted water to a boil. While waiting, zest and juice the lemons, mince the garlic, and chop the herbs.
- Add the pasta to boiling water and cook until al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Lower heat and stir in ricotta, lemon zest, and lemon juice until smooth. Add reserved pasta water if the sauce is too thick.
- Add the cooked pasta to the skillet with the lemon ricotta sauce. Toss to coat and add more pasta water if needed. Stir in Parmesan cheese and herbs. Season with salt, pepper, and red pepper flakes if desired.
Notes
- For maximum brightness, use fresh lemon juice and zest.
- Reserve pasta water—it helps create a creamier sauce and ensures the ingredients stick together.
- Optionally, add grilled chicken or shrimp for extra protein.
- Try different herbs like basil, parsley, or chives for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg