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Fresh Lemon Ricotta Pasta

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A quick and easy creamy pasta dish featuring fresh lemon zest, ricotta cheese, and fragrant herbs, perfect for brightening up weeknight dinners or casual gatherings.

Ingredients

Scale
  • 12 ounces (340 g) pasta (spaghetti or fettuccine recommended)
  • 1 cup (240 ml) whole milk ricotta cheese
  • Zest and juice of 2 large lemons
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • About 1/2 cup reserved pasta cooking water

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook until just shy of al dente (about 8-10 minutes for dried pasta, follow package instructions). Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, zest and juice 2 large lemons. Set aside separately, avoiding the white pith.
  3. In a mixing bowl, combine 1 cup (240 ml) ricotta cheese, lemon zest, and lemon juice. Add a pinch of salt and freshly ground black pepper. Mix gently until smooth but still fluffy.
  4. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.
  5. Lower the heat to medium-low and add the ricotta-lemon mixture to the skillet. Stir carefully to warm through for about 1-2 minutes. Add reserved pasta water a little at a time to loosen the sauce to a glossy, silky texture.
  6. Add the cooked pasta directly to the skillet. Toss gently with tongs or a wooden spoon to coat all strands in the creamy sauce. Add more pasta water if the sauce is too thick.
  7. Stir in 1/4 cup each of chopped fresh basil and parsley. Adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired.
  8. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese. Toss once more until well combined and cheese melts into the sauce.
  9. Serve immediately, garnished with extra herbs or lemon zest if desired.

Notes

Cook pasta just to al dente to avoid mushy noodles. Use fresh lemon zest for best flavor. Warm ricotta sauce gently over low heat to prevent curdling. Add pasta water gradually to loosen sauce. Fresh herbs brighten the dish. For dairy-free, use plant-based ricotta and vegan Parmesan. For gluten-free, use gluten-free pasta or vegetable noodles.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, easy pasta recipe, herb pasta, quick dinner, vegetarian pasta

Find it online: https://evabakery.com/fresh-lemon-ricotta-pasta-recipe-easy-creamy-herb-dinner-guide/