Ricotta Lemon Pasta
Ricotta lemon pasta is an easy Italian recipe made with just 5 ingredients. Creamy, and ready in 10 minutes, it's perfect for a quick meal!
Serving: 4
Ingredients
- 350 g pasta, about 12 oz
- 300 g ricotta cheese, about 1 ¼ cups
- 1 lemon, zest only
- 1 tablespoon extra virgin olive oil
- 2 tablespoons grated Parmesan cheese, about ⅛ cup
- Salt and black pepper, to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package instructions.
- In a large bowl, combine the ricotta, a pinch of salt and pepper, lemon zest, olive oil, and Parmesan cheese.
- Whisk everything together until smooth and creamy. Taste and add more lemon zest if needed.
- Drain the pasta and return it to the pot. Turn off the heat, add the ricotta sauce, and toss gently to coat. Add a splash of pasta cooking water to loosen the sauce and make it extra creamy. Top with freshly cracked black pepper and serve.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.