Description
Bright, zesty, and ultra-creamy lemon ricotta pasta ready in 15 minutes. Perfect for busy weeknights—restaurant flavor with pantry staples.
Ingredients
- 12 oz (340 g) pasta (rigatoni, fusilli, or penne)
- 1 cup whole-milk ricotta
- 1 large lemon (zest + juice)
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan
- 2 tbsp extra-virgin olive oil
- 1/2–3/4 cup reserved pasta water, as needed
- 3/4 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- Optional: pinch red pepper flakes; handful fresh basil or spinach
Instructions
1. Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
2. Warm olive oil in a large skillet over medium heat. Sauté garlic until fragrant and just golden, 45–60 seconds.
3. In a bowl, whisk ricotta, lemon zest, lemon juice, salt, and pepper until smooth.
4. Add pasta to the skillet. Stir in ricotta mixture and splash in pasta water gradually until the sauce turns silky and glossy.
5. Fold in Parmesan. Adjust salt, pepper, and lemon to taste. Add red pepper flakes and herbs if using. Serve immediately.
Notes
Salt the water like the sea—this is your baseline seasoning.
Use room-temp ricotta for the smoothest sauce.
Add pasta water little by little (you can always add more; you can’t take it out).
For greens, toss in spinach or peas right before serving.
Leftovers: Reheat gently with a splash of water or milk on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg