Description
Lemon Ricotta Pasta is a bright, creamy, and satisfying dish that combines the tangy freshness of lemon with the smooth richness of ricotta cheese. Tossed with olive oil, garlic powder, and pasta water for a silky texture, this recipe is quick, easy, and perfect for any occasion—from a light dinner to a brunch centerpiece.
Ingredients
- 8 oz pasta of choice (such as spaghetti, linguine, or penne)
- 1 cup ricotta cheese (preferably fresh)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice (freshly squeezed)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup reserved pasta water (add as needed)
- Fresh basil or parsley, for garnish
Instructions
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
2. Before draining, reserve 1 cup of pasta cooking water. Then drain the pasta and set it aside.
3. In a large mixing bowl, combine ricotta cheese, olive oil, lemon zest, lemon juice, garlic powder, salt, and pepper. Stir until smooth and creamy.
4. Slowly add reserved pasta water to the ricotta mixture, a little at a time, until the sauce reaches your desired consistency.
5. Add the cooked pasta to the bowl and gently toss to coat evenly with the sauce.
6. Garnish with fresh basil or parsley and an extra squeeze of lemon if desired. Serve immediately.
Notes
Use fresh ricotta for the creamiest and most flavorful sauce.
Zest the lemon before juicing to get the most from its oils.
Always reserve some pasta water—it helps the sauce emulsify and cling to the noodles.
Customize with grilled chicken, shrimp, or vegetables like spinach or cherry tomatoes.
Top with grated Parmesan or Pecorino Romano for added depth and saltiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2
- Sodium: 180
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 15
- Cholesterol: 30