Description
Creamy Lemon Ricotta Pasta with zesty lemon, rich ricotta, and pasta cooked al dente. Quick, comforting, and crowd-pleasing dish for any occasion.
Ingredients
Scale
- 12 oz (340g) pasta (linguine, fettuccine, or spaghetti work beautifully)
- 1 cup (250g) whole milk ricotta cheese (full-fat provides the best texture)
- 2 large lemons (you’ll need 3 tbsp juice and 2 tbsp zest)
- 3 tbsp (45ml) extra virgin olive oil
- 2 cloves garlic, finely minced
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15g) fresh basil leaves, torn
Instructions
- Step 1: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt (the water should taste like the sea), then add your pasta. Cook according to package directions until al dente – typically 8-10 minutes. Remember, the pasta will continue cooking slightly when mixed with the hot sauce, so aim for the firmer side of al dente. Before draining, reserve 1 cup of the starchy pasta water – this is essential for creating a silky sauce that clings to every bite of your Creamy Lemon Ricotta Pasta.
- Step 2: Prepare the Ricotta Sauce While the pasta cooks, create your sauce. In a large mixing bowl, combine the ricotta, lemon zest, 2 tablespoons of lemon juice, olive oil, minced garlic, red pepper flakes (if using), 1/2 teaspoon salt, and generous freshly ground black pepper. Mix until smooth and well combined. The texture should be creamy but still have some body – don’t over-mix or the ricotta will become too loose.
- Step 3: Combine and Create Magic Drain your pasta (remembering you’ve already reserved that crucial pasta water) and immediately add the hot pasta to your ricotta mixture. Add 1/4 cup of the reserved pasta water and the grated Parmesan, then toss gently but thoroughly using tongs or two spoons. The heat from the pasta will slightly melt the cheese and create a luxuriously smooth sauce. If the sauce seems too thick, gradually add more pasta water, a tablespoon at a time, until you reach your desired consistency. The Creamy Lemon Ricotta Pasta should look glossy and the sauce should coat each strand of pasta evenly.
- Step 4: Final Touches Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed – the flavor should have a bright lemon note that balances the creamy richness. Fold in the fresh basil just before serving to preserve its vibrant color and aroma. Transfer to warmed plates or a serving bowl, finish with an additional drizzle of good olive oil, more freshly grated Parmesan, and a final grind of black pepper for a restaurant-worthy presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg