Description
A light, creamy pasta dish featuring ricotta, lemon, and fresh herbs that perfectly captures the essence of spring.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 1 cup whole milk ricotta cheese (250g)
- 2 fresh lemons, zested and juiced
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- ½ cup grated Parmesan cheese (50g)
- ¼ cup fresh basil or parsley, chopped
- Salt and black pepper to taste
- Optional: red pepper flakes
- Optional: toasted pine nuts or walnuts
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente, typically about 8-10 minutes, remembering to reserve 1 cup of pasta water before draining.
- Prepare the Sauce: In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, Parmesan, and minced garlic. Stir until smooth and adjust with reserved pasta water if necessary. Season with salt and pepper.
- Combine Pasta and Sauce: Add drained pasta to the bowl with the ricotta sauce and toss gently with tongs, adding more reserved pasta water as needed to coat.
- Finish Off: Fold in chopped fresh basil or parsley, adjust seasoning, and top with red pepper flakes or toasted nuts if desired.
- Serve: Plate the pasta immediately, garnishing with more Parmesan and fresh basil leaves, and drizzle with olive oil if desired.
Notes
Choose high-quality ingredients for the best flavor, and be careful not to overcook the pasta. Adjust the sauce for creaminess based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg