Description
A quick and easy pasta dish with creamy ricotta, bright lemon flavor, and a silky texture.
Ingredients
Scale
- 12 oz pasta of your choice (bucatini or spaghetti recommended)
- 1 cup whole-milk ricotta
- Zest and juice of 1 large lemon
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan
- 1–2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil; cook pasta until just shy of al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- While pasta cooks, mix ricotta, lemon zest and juice, olive oil, minced garlic, and half the Parmesan in a bowl. Season with salt and pepper.
- Toss the hot pasta with the ricotta mixture, adding pasta water a little at a time until the sauce becomes glossy and coats the noodles.
- Add the remaining Parmesan and taste for seasoning. Garnish with extra lemon zest, cracked black pepper, and a drizzle of olive oil.
Notes
Serve with a green salad and a crusty baguette. Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg