Lemon Ricotta Pasta
Lemon ricotta pasta is a quick and easy dinner that takes just 20 minutes to make. Perfect for Meatless Mondays!
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Servings: 6 servings
Calories: 545kcal
Ingredients
- 1 pound uncooked spaghetti
- 1 cup whole milk ricotta
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ cup olive oil
- Zest and juice of 1 lemon
- 1 clove garlic peeled and grated
- Kosher salt
- Freshly ground black pepper
- Fresh basil
Instructions
- Cook spaghetti to al dente according to package directions in a large pot of boiling salted water. Reserve 1 cup pasta water.1 pound uncooked spaghetti
- Return spaghetti to the pot.
- Meanwhile, in a medium bowl, stir together ricotta, grated cheese, olive oil, lemon zest, lemon juice, and garlic.1 cup whole milk ricotta, ½ cup freshly grated Parmesan cheese, ½ cup olive oil, Zest and juice of 1 lemon, 1 clove garlic
- Season with salt and pepper.
- Add ricotta mixture to pasta along with ¼ cup reserved pasta water and toss, adding more pasta water as needed to coat the noodles.
- Top with basil, additional grated cheese, and a sprinkle of black pepper just before serving.
Notes
- Spaghetti: You could use a similar noodle, like bucatini or linguine, if you prefer.
- Ricotta: I recommend using whole milk ricotta for the creamiest pasta. You could use part-skim if you want lighter pasta.
- Parmesan cheese: I like to use freshly grated Parmesan for the freshest taste.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 545kcal | Carbohydrates: 58g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 27mg | Sodium: 173mg | Potassium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 0.2mg | Calcium: 201mg | Iron: 1mg