5 from 6 votes
Fresh Lemon and Ricotta Cheese Pasta
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!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
695 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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: 4 servings
Amount Per Serving
Calories 695
% 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.