Fresh Lemon and Ricotta Cheese Pasta
User Reviews
5
6 reviews
Excellent
Fresh Lemon and Ricotta Cheese Pasta
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Light and fresh, this creamy lemon ricotta pasta is a dinner favorite! It's easy to make in less than 30 minutes. With its bright lemon and velvety ricotta cheese sauce, this simple recipe will keep you coming back for more!
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Ingredients
- 16 ounces spaghetti noodles
- 16 ounces fusilli
- 16 ounces bucatini
- 1 cup water reserved pasta water
- 15 ounces ricotta cheese whole milk
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice fresh
- ⅓ cup Parmesan Cheese grated
- ¾-1 teaspoon salt fine sea salt
- ⅛-¼ teaspoon black pepper freshly ground
- Pinch red pepper flakes
- 2 Tablespoons butter unsalted
- 1-2 cloves garlic minced
- basil for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, just shy of al dente. Be sure to set out a measuring cup or a bowl under your strainer; you will need at least 1 cup of pasta water reserved.
- In a mixing bowl, combine ricotta cheese, lemon zest and juice, parmesan cheese, salt, pepper, and red pepper flakes. "Press" the ricotta against the bowl with a spatula to remove any lumps for a smoother sauce. Taste test and add salt as needed.
- Drain the pasta (remember to reserve pasta water!), but do not rinse. Place the pot back on a medium-low heat burner and melt the butter in the pan. Add garlic; saute for around 2 minutes until softened and slightly caramelized.
- Add the ricotta cheese mixture to the pan and whisk to combine with butter and garlic. Pour in approximately 1/2 cup of the reserved pasta water to begin. Add the pasta back to the pot and stir to combine, adding more pasta water as needed to create a smooth, luxurious sauce. I usually add around 3/4 cup.
- Serve with fresh basil (truly, a game changer!) or chopped fresh parsley. Enjoy immediately.
Equipments used:
Notes
- I highly recommend organic lemons! You'll need about 2 medium lemons for this recipe. Please do not use bottled lemon juice.
- Strict vegetarians should look for a brand of parmesan cheese specifically labeled as such, or made with microbial enzymes.
Nutrition Information
Show Details
Calories
695kcal
(35%)
Carbohydrates
90g
(30%)
Protein
29g
(58%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.2g
(10%)
Cholesterol
77mg
(26%)
Sodium
679mg
(28%)
Potassium
398mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
722IU
(14%)
Vitamin C
7mg
(8%)
Calcium
326mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 679mg | 28% |
| Potassium | 398mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 326mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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