Lemon Ricotta Pasta
A creamy and bright pasta dish that's easy to make and perfect for cozy dinners without much fuss.
Ingredients
Main Ingredients
- 12 oz Spaghetti or any pasta of your choice
- 1 cup Ricotta cheese, whole milk Gives the creamiest result
- 1 large Lemon, zest and juice Fresh lemon preferred for better taste
- 1/2 cup Parmesan cheese, finely grated Finely grated so it melts easily
- 2 tbsp Olive oil or butter Use olive oil for a lighter version
- 2-3 cloves Garlic, minced Adjust based on your taste preference
- to taste Salt
- to taste Black pepper Do not skip the pepper
- 1 cup Pasta water Essential for making the sauce silky
Optional Add-ins
- 2 cups Baby spinach Toss in after draining pasta
- 1 cup Frozen peas Stir in during the last minute of boiling
- 1/4 cup Chopped basil Adds freshness
- 1/4 cup Toasted breadcrumbs For added texture
- to taste Red pepper flakes To add some heat
Instructions
Preparation
- Boil the pasta in salted water until al dente. Before draining, save about 1 cup of the pasta water.
- In a large bowl, mix together ricotta, lemon zest, a few squeezes of lemon juice, grated parmesan, olive oil or butter, minced garlic, salt, and lots of black pepper.
- Add a splash of hot pasta water to the ricotta mixture and stir until creamy and smooth.
- Add the drained pasta straight into the bowl and toss well. Add more pasta water a little at a time until it coats the pasta to your liking.
- Adjust flavors by adding more lemon juice, parmesan, or pepper as desired.
- Serves hot, topped with extra lemon zest, parmesan, herbs, or red pepper flakes.
Notes
This pasta is best when served immediately but can store in the fridge for up to 3 days. Reheat gently with a splash of water to loosen. Avoid adding more lemon until after tasting leftovers, as it may intensify overnight.