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Quick Lemon Ricotta Pasta

A creamy, zesty pasta dish that is incredibly easy to make and perfect for a quick family meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz pasta (your choice, but I vote for spaghetti or fettuccine)
Cheese and Cream
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
Citrus
  • 1 lemon (zest and juice) the star of the show!
Aromatics
  • 2 cloves garlic, minced
Oils and Seasonings
  • 2 tbsp olive oil
  • Salt and pepper to taste
Garnish
  • Fresh parsley for garnish optional, but it makes it look fancy

Method
 

Cooking the Pasta
  1. Cook the pasta according to package instructions. Don’t forget to save 1/2 cup of pasta water before draining!
Making the Sauce
  1. In a large pan, heat olive oil over medium heat; add minced garlic and sauté until fragrant (about 30 seconds).
  2. Add the drained pasta to the pan, then stir in the ricotta cheese, lemon juice, and lemon zest.
  3. Pour in the reserved pasta water a little at a time until you reach your desired creaminess.
  4. Stir in the grated Parmesan and season with salt and pepper.
Serving
  1. Serve hot, garnished with fresh parsley if you’re feeling extra!

Notes

Tip: Don’t skip toasting the garlic. It’s where the magic kicks in, trust me! Got leftovers? This pasta keeps well in the fridge for up to 3 days.