Lemon Ricotta Pasta
This super-fast Lemon Ricotta Pasta brings together creamy ricotta, bright lemon, and al dente pasta for a satisfying meal in minutes. Perfect for a weeknight dinner when you're short on time but crave something delicious.
Equipment
- Large pot
- Large bowl
- Whisk
- Grater
Ingredients
Main Ingredients
- 180 g short pasta like penne or fusilli
- 120 g ricotta cheese
- 60 ml grated Parmesan cheese plus more for serving
- 1 lemon zest of 1
- 30 ml fresh lemon juice
- 30 ml olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley chopped (for garnish, optional)
Instructions
Cooking Steps
- Cook the pasta according to package directions, typically 5-7 minutes for al dente. Reserve about 1/2 cup of pasta water before draining.
- In a large bowl, whisk together the ricotta, Parmesan, lemon zest, lemon juice, and olive oil. Season with salt and pepper.
- Add the drained, hot pasta to the ricotta mixture. Stir well, adding reserved pasta water a tablespoon at a time until a creamy sauce forms and coats the pasta.
- Serve immediately, garnished with extra Parmesan and fresh herbs, if desired.
Notes
For an extra kick, add a pinch of red pepper flakes to the sauce.