Lemon Ricotta Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
430 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Lemon Ricotta Pasta
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This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.
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Ingredients
- 8 oz Cellentani pasta or your desired shape
- 1 cup ricotta
- ½ lemon Juiced
- ¼ cup Parmesan Cheese Grated
- 2 tbsp olive oil
- 1 tsp garlic minced
- ½ tsp table salt
- 2 tbsp pistachios chopped
- 5 small basil leaves sliced
- Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
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Instructions
- Bring a large pot of salted water to a boil and boil 8 oz pasta according to the package instructions. I recommend cooking your pasta al dente.
- While the pasta cooks, add the sauce ingredients (1 cup ricotta, juice of ½ a lemon juice, ¼ cup parmesan, 2 tbsp olive oil, 1 tsp garlic, and ½ tsp salt) into a small bowl. Mix to combine.
- Once the pasta has cooked, use a ladle to remove about 1 cup of the pasta water. Set it aside, then drain the rest of the water off of the pasta.
- Add the warm pasta back into the pot, and place the pot back on medium heat. Then add the ricotta mixture and ½ cup of the reserved pasta water. Mix to combine until a creamy sauce is formed. The mixture will be watery at first but will quickly thicken up.
- Add 2 tbsp chopped pistachios, 5 sliced basil leaves, and fresh cracked black pepper and mix to combine one more time. Serve and enjoy!
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Pasta: I used Cellentani Pasta because it was a fun shape to play around with. Feel free to use whatever pasta shape you like best! I recommend something a short pasta, like a penne, spiral or a bowtie.
- Ricotta Cheese: I use whole milk ricotta cheese, but you can use reduced fat if you prefer. I highly recommend buying fresh ricotta from the deli counter at a market if you are able to, it makes all the difference! Or, even better, you can make Homemade Ricotta Cheese using your Instant Pot.
- Lemon Juice: Use juice from fresh lemon for the best flavor! If you want an even stronger lemon-y taste, you can add lemon zest.
- Parmesan: Again, I recommend using a high quality brand of parmesan (or even grating it yourself!) if you can. Use a grated parmesan cheese so that it will blend into the sauce easily.
- Pistachios: I used raw pistachios (I had some left over from making my favorite Pistachio Cookies!) but you can also use toasted and salted pistachios.
- Basil Leaves: Use fresh basil leaves.
- Have leftover basil leaves and pistachios? Use them to make this Pistachio Pesto or even this Easy Pesto Recipe!
- My basil leaves were huge, so I only used 3 instead of 5.
- You can start by adding ¼ cup of reserved pasta water, and then add more if necessary.
- If you still need more pasta water after the ½ cup, add more into the pot a couple of tablespoons at a time.
- I like to have extra pistachios and basil on hand so that I can garnish each bowl individually.
- If you have leftovers, save the extra pasta water. Add a bit of the starchy water to the pasta the next day before reheating to rehydrate the sauce.
Nutrition Information
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Serving
1serving
Calories
430kcal
(22%)
Carbohydrates
47g
(16%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
36mg
(12%)
Sodium
156mg
(7%)
Potassium
258mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
367IU
(7%)
Vitamin C
8mg
(9%)
Calcium
223mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 430kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 36mg | 12% |
| Sodium | 156mg | 7% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 223mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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