Description
A creamy and rich pasta dish made with whole-milk ricotta and Parmesan, brightened with lemon and garlic.
Ingredients
Scale
- 12 oz pasta (penne, rigatoni, or spaghetti)
- Salted water for boiling
- 1 cup whole-milk ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/4 cup reserved pasta water
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes, fresh basil, baby spinach
Instructions
- In a large pot, boil salted water and cook the pasta until al dente. Remember to reserve 1/2 cup of the pasta water before draining the rest.
- In a skillet over medium heat, add olive oil and sauté the minced garlic for about 30 seconds, or until it’s fragrant but not browned.
- Stir in the ricotta, Parmesan, lemon zest, and lemon juice into the skillet with the garlic. Mix until everything is combined into a creamy sauce.
- Gradually add the reserved pasta water to the sauce until you reach your desired consistency.
- Taste and season with salt, black pepper, and optional crushed red pepper flakes for some heat.
- Toss the drained pasta into the sauce, ensuring it’s fully coated.
- Serve immediately, garnishing with fresh basil or extra Parmesan if desired.
Notes
For added flavor, consider using fresh garlic and lemons, and try different cheeses for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg