Easy Lemon Ricotta Pasta
A delightful dish that combines the creamy richness of ricotta cheese with the zesty brightness of fresh lemon, perfect for a quick weeknight dinner or a leisurely lunch.
Ingredients
Main Ingredients
- 8 oz Pasta Any shape works; spaghetti or penne is recommended.
- 1 cup Ricotta Cheese Mascarpone can be used for a creamier texture.
- 2 tbsp Fresh Lemon Juice Freshly squeezed lemon juice is best; bottled is an option but less flavorful.
- 1 tsp Lemon Zest Zest enhances flavor; use organic lemons for best results.
- 2 cloves Garlic Fresh minced garlic preferable; garlic powder can be a substitute.
- 2 tbsp Olive Oil Extra virgin olive oil is recommended for flavor.
- to taste Salt Use kosher salt or sea salt for better texture.
- to taste Pepper Freshly cracked black pepper enhances flavor.
- ½ cup Parmesan Cheese (optional), grated Freshly grated for best melting; can substitute with Pecorino Romano.
- to taste Fresh Herbs (optional) Use basil or parsley for freshness; can also use a mix of herbs.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente.
- While the pasta is cooking, heat olive oil in a pan over medium heat and sauté minced garlic until fragrant.
- In a bowl, mix the ricotta cheese with lemon juice, lemon zest, salt, and pepper.
- Drain the pasta and reserve some pasta water.
- Add the cooked pasta to the pan with the garlic, and then stir in the ricotta mixture, adding reserved pasta water as needed to create a creamy sauce.
- Serve warm, topped with grated parmesan cheese and fresh herbs if desired.
Notes
Use freshly squeezed lemon juice for the best flavor. Reserve pasta water to adjust the sauce consistency. Adjust garlic sauté time for a bolder flavor. Add herbs at the end of cooking to maintain freshness. Experiment with different types of pasta.