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Creamy Lemon Ricotta Pasta

A light yet creamy pasta made with ricotta cheese, fresh lemon, and olive oil for a bright, comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 plates
Course: Main
Cuisine: Italian, Vegetarian
Calories: 420

Ingredients
  

Pasta
  • 12 oz linguine or fettuccine
Sauce
  • 1 cup whole-milk ricotta cheese
  • 1 tbsp lemon zest fresh
  • 2 tbsp lemon juice fresh
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly cracked
  • 0.25 cup Parmesan cheese grated

Equipment

  • Large pot
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta water.
  2. In a large bowl, whisk ricotta, lemon zest, lemon juice, olive oil, garlic, salt, and pepper until smooth.
  3. Add a few tablespoons of warm pasta water to loosen the sauce.
  4. Toss hot pasta with ricotta sauce, adding more pasta water as needed.
  5. Stir in Parmesan, adjust seasoning, and serve immediately.

Notes

Best served fresh. Add vegetables or protein as desired.