Lemon Ricotta Pasta
Lemon Ricotta Pasta is a light, refreshing dish perfect for summer.
Prep Time10 minutes mins
Cook Time14 minutes mins
Total Time24 minutes mins
Servings: 4 Servings
Calories: 332kcal
large pot or dutch oven
Large skillet
measuring cup and spoon
- 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
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.
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