Go Back

Lemon Ricotta Pasta Quick

A light and creamy pasta dish made with ricotta, lemon, Parmesan, and olive oil. Quick, fresh, and perfect for a weeknight dinner in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • 1 cup ricotta cheese fresh if possible
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp olive oil extra virgin
  • 1 large lemon zested and juiced
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes optional
  • salt and pepper to taste
  • fresh basil for garnish

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Zester

Method
 

  1. Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
  3. In a bowl, whisk ricotta, Parmesan, lemon juice, and zest. Add salt, pepper, and red pepper flakes if desired.
  4. Add hot pasta to skillet with garlic. Toss with ricotta mixture, adding reserved pasta water gradually until creamy.
  5. Serve immediately with fresh basil and extra Parmesan.

Notes

For extra protein, add grilled chicken or shrimp. For vegetarian version, toss in roasted vegetables like zucchini or cherry tomatoes.