Lemon Ricotta Pasta
Creamy ricotta coats tender pasta with bright lemon, garlic, and fresh herbs in under 20 minutes. A light, elegant weeknight dinner that feels restaurant-quality.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 oz fettuccine or linguine
- 1 cup whole-milk ricotta
- 1 whole (zested + juiced) lemon
- 2 whole garlic clove, minced
- 3 tbsp olive oil
- ¼ cup fresh parsley or basil, chopped
- 1 to taste salt and black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, ~9 minutes.
- 2
While pasta cooks, whisk ricotta with lemon zest, lemon juice, and salt in a bowl until smooth.
- 3
Heat olive oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant.
- 4
Reserve 1 cup pasta water, then drain pasta and add it to the skillet with garlic and oil.
- 5
Remove skillet from heat. Stir in ricotta mixture, adding pasta water 1/4 cup at a time until creamy.
- 6
Taste and adjust salt and pepper. Top with fresh herbs and serve immediately.
Tools you’ll need
- large pot
- large skillet
- whisk
- bowl
- tongs or pasta fork
- microplane or box grater (for lemon zest)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
