Description
This Fresh Spring Lemon Ricotta Pasta recipe elevates a simple dish into a burst of flavor and freshness, perfect for warm weather.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 1 cup whole milk ricotta cheese (250g)
- 2 fresh lemons, zested and juiced
- 3 tbsp good quality 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
- Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package directions until al dente, usually around 8-10 minutes. Before draining, reserve 1 cup of pasta water to help adjust the sauce consistency later.
- While the pasta cooks, zest and juice the lemons. In a large mixing bowl, combine the ricotta, lemon zest, lemon juice, olive oil, grated Parmesan, and minced garlic. Stir until smooth and creamy.
- Once the pasta is cooked and drained, add it to the bowl with the lemon ricotta sauce. Toss gently, adding more reserved pasta water as needed.
- Fold in the chopped fresh basil or parsley for an aromatic touch. Adjust seasoning with salt and pepper.
- Plate the pasta immediately and garnish with extra Parmesan and fresh basil leaves.
Notes
Serve with a vibrant salad and a crisp white wine for an enhanced dining experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg