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–+ servings
Lemon Ricotta Pasta

Lemon Ricotta Pasta: Bright, Creamy Bliss in Every Bite

This Lemon Ricotta Pasta combines zesty lemon and creamy ricotta for a fresh, quick pasta dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 14 oz Spaghetti Can substitute with gluten-free pasta
For the Sauce
  • 14 oz Fresh Ricotta Ensure it's well-drained
  • 1.5 medium Organic Lemon Use unwaxed lemons for optimal flavor
  • 3.5 oz Parmigiano Reggiano Use grated or vegetarian parmesan
For the Garnish
  • 1 handful Basil Leaves Mint can be used for a twist

Equipment

  • large pot
  • medium bowl

Method
 

Preparation
  1. Mash 14 ounces of fresh ricotta until smooth, mixing in lemon zest, basil, salt, and pepper.
  2. Mix in half of the grated Parmigiano Reggiano, adding milk if needed for consistency.
  3. Cook spaghetti in salted water as per package instructions, reserving a cup of pasta water before draining.
  4. Combine the cooked pasta with the ricotta mixture and reserved pasta water, tossing gently over low heat.
  5. Adjust thickness with more water if needed, then serve with additional toppings.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Perfect summer meal, can be prepared in advance by making the ricotta mixture. Use fresh ingredients for best results.

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