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Lemon Ricotta Pasta

Lemon Ricotta Pasta: A Creamy Italian Delight You’ll Love

Lemon Ricotta Pasta is a refreshing Italian dish that combines creamy ricotta with vibrant lemon zest, perfect for any summer meal.
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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
  • 12 oz Spaghetti or Tagliolini Can substitute with gluten-free pasta.
For the Sauce
  • 15 oz Fresh Ricotta Ensure well-drained for best results.
  • 1 whole Organic Lemon Zest is crucial for the sauce.
  • 1 cup Basil Leaves Or substitute with mint.
  • 1/2 cup Parmigiano Reggiano Vegetarians should opt for vegetarian parmesan.
Finishing Touches
  • to taste Salt
  • to taste Black Pepper

Equipment

  • mixing bowl
  • Pot
  • Colander

Method
 

Step-by-Step Instructions for Lemon Ricotta Pasta
  1. In a mixing bowl, mash fresh ricotta with a fork until smooth. Zest lemon into ricotta, add torn basil, salt, and pepper. Mix well.
  2. Add half of the grated Parmigiano Reggiano to the ricotta mixture and stir to combine. Adjust thickness with milk if desired.
  3. Boil salted water, add spaghetti or tagliolini, and cook until al dente (8-10 minutes). Reserve 1 cup pasta water before draining.
  4. In the pot, add the drained pasta and creamy ricotta mixture. Toss gently, adding reserved pasta water to reach desired creaminess.
  5. Plate pasta, sprinkle with remaining Parmigiano Reggiano, add black pepper and basil, and serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 200mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 1mg

Notes

Use the freshest ingredients to enhance flavor. Adjust seasoning as needed and avoid overcooking the pasta for the best texture.

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