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Lemon Ricotta Pasta

A quick and creamy pasta dish that combines the richness of ricotta with the brightness of fresh lemon, perfect for busy weeknights or family brunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz ribbon pasta (fettuccine or tagliatelle work beautifully) You can substitute with any pasta shape you prefer.
Ricotta Mixture
  • 1 cup ricotta cheese Look for fresh, creamy varieties.
  • 1 medium lemon Zested and juiced.
  • 2 tablespoons olive oil Extra virgin for enhanced flavor.
  • to taste salt
  • to taste pepper
  • to garnish fresh basil or parsley Adds final touch.

Method
 

Cooking Pasta
  1. Cook ribbon pasta according to package instructions until al dente.
  2. Save a bit of pasta water to adjust sauce consistency if needed.
Preparing Ricotta Mixture
  1. In a mixing bowl, combine ricotta cheese, lemon zest, and juice. Stir until smooth.
Combining Ingredients
  1. Add cooked pasta to the ricotta mixture and gently toss to coat.
  2. Drizzle with olive oil and season with salt and pepper, then toss again.
Serving
  1. Serve warm, garnished with fresh herbs.

Notes

For an elevated dish, drizzle more olive oil on top and add cracked black pepper. Pair with a green salad for a refreshing complement. Leftovers can be stored in an airtight container in the fridge for up to two days.