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5 from 5 votes

Lemon Ricotta Pasta

Lemon Ricotta Pasta is a light, refreshing dish perfect for summer.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 332kcal

Equipment

  • large pot or dutch oven
  • Large skillet
  • measuring cup and spoon

Ingredients

  • 3 cups Pasta uncooked
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Minced Garlic
  • 1 cup Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese
  • Zest of 1-2 Lemons as desired
  • Salt and Pepper

Instructions

  • Prepare the pasta according to package directions. Before draining off the water, reserve 1/2 cup of pasta water to use as needed in the ricotta sauce.
  • In a skillet over medium heat, heat the olive oil.
  • Once hot, add the garlic and cook 1 minute. Add the drained pasta and ricotta and a few tablespoons of the pasta water.
  • Cook and stir for 4 minutes until water is absorbed and ricotta coats the pasta evenly. Add additional pasta water as needed to prevent the ricotta from burning.
  • Add the Parmesan cheese, lemon zest, salt and pepper, to taste. Stir well and serve immediately.

Nutrition

Serving: 1Serving | Calories: 332kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 0.2mg | Calcium: 193mg | Iron: 1mg