5 from 6 votes
Lemon Ricotta Pasta
Lemon Ricotta Pasta is an easy weeknight dinner of tender pasta tossed in a creamy lemon ricotta sauce with Parmesan cheese and fresh lemon!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
Servings
Calories:
546 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound spaghetti thin
- 1 cup ricotta cheese whole milk
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan Cheese freshly grated
- lemon zest and juice from 1
- kosher salt
- black pepper coarse ground
- Pinch red pepper flakes crushed
- basil for serving, freshly sliced
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions.
- Reserve 1 cup pasta water, then drain. Return pasta to pot.
- In a medium bowl, combine ricotta, oil, parmesan cheese, lemon juice, and zest.
- Season with salt, pepper, and a pinch of red pepper flakes.
- Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.
- Serve with basil, more parmesan cheese, and a drizzle of olive oil.
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Nutrition Information
Calories
546kcal
(27%)
Carbohydrates
59g
(20%)
Protein
17g
(34%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Cholesterol
27mg
(9%)
Sodium
173mg
(7%)
Potassium
230mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
248IU
(5%)
Vitamin C
4mg
(4%)
Calcium
200mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 546
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 27mg | 9% |
| Sodium | 173mg | 7% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 200mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.