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
Calories: 504kcal
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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Nutrition
Calories: 504kcal | Carbohydrates: 70g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 113mg | Potassium: 316mg | Fiber: 4g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 14mg | Calcium: 203mg | Iron: 2mg
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.