Lemon Ricotta Pasta recipe
This Lemon Ricotta Pasta is a one-pot wonder, a perfect blend of simpler times and gourmet delight. It cleverly combines pantry staples, is super easy to make, and it’s a recipe that you can tweak to your heart's content. The creamy light ricotta juxtaposed against the zesty lemon is a surprise in every bite – a culinary romance in your kitchen!
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Medium saucepan for heating ricotta sauce
- Wooden spoon for stirring sauce
- Grater for zesting lemon
- Juicer or citrus squeezer for extracting lemon juice
- Cutting board for chopping parsley
- Knife for cutting parsley
Ingredients
- 8 oz pasta of your choice such as spaghetti or linguine
- 1 cup ricotta cheese
- 2 lemons zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, heat the olive oil over medium heat. Add the zested lemon peel and cook for 1-2 minutes, until fragrant.
- Add the ricotta cheese and stir until melted and smooth.
- Add the lemon juice, Parmesan cheese, salt, and pepper. Stir until well combined.
- Add the cooked pasta to the saucepan and toss until the pasta is well coated in the ricotta sauce.
- Serve immediately, garnished with chopped parsley and a sprinkle of Parmesan cheese.
Notes
Nutritional Facts per Portion:
Calories: 420
Fat: 22g
Carbs: 35g
Protein: 18g
Fat: 22g
Carbs: 35g
Protein: 18g