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lemon ricotta pasta

A creamy and zesty pasta dish made with fresh lemon juice, ricotta cheese, and a hint of garlic, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 ounces spaghetti or any pasta of choice
Sauce
  • 1 cup ricotta cheese
  • 1 medium lemon zested and juiced
  • 2 cloves garlic minced
  • 1/4 cup parmesan cheese grated
  • 1/4 cup olive oil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/4 cup fresh basil chopped, for garnish

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
  2. Reserve 1 cup of pasta water, then drain the pasta in a colander.
Prepare the Sauce
  1. In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1 minute.
  2. In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, salt, and black pepper. Mix until smooth.
  3. Add the cooked pasta to the skillet and toss to coat with the garlic oil.
  4. Gradually add the ricotta mixture and reserved pasta water, stirring until creamy and well combined.
  5. Stir in grated parmesan cheese and adjust seasoning if necessary.
Serve
  1. Plate the pasta and garnish with fresh basil and additional parmesan if desired.

Notes

For a protein boost, consider adding grilled chicken or shrimp to the pasta.