Description
A creamy, bright dish that combines the richness of ricotta with the fresh zest of lemon, perfect for any occasion.
Ingredients
Scale
- 8 ounces pasta (spaghetti or fettuccine)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup pasta water
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook your pasta according to package instructions until it reaches al dente, about 8 to 10 minutes.
- Sauté garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about one minute.
- Add ricotta: Stir in the ricotta cheese, blending it with the garlic until creamy.
- Incorporate Parmesan: Grate the Parmesan cheese directly into the skillet, stirring until combined.
- Zest and juice the lemon: Add lemon zest and juice into the sauce, mixing to combine.
- Season the sauce: Sprinkle in salt and black pepper, stirring well.
- Prepare the pasta: Reserve 1/4 cup of pasta water before draining the cooked pasta.
- Combine pasta and sauce: Toss the drained pasta with the ricotta mixture, adding reserved pasta water to reach desired consistency.
- Finish with basil: Fold in the fresh basil gently.
- Serve immediately: Garnish with extra basil if desired.
Notes
This dish can be prepared in advance; store the sauce in the refrigerator and toss with freshly cooked pasta before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 50mg