How To Make Lemon Ricotta Pasta
Each forkful is bursting with the flavors of spring in this lemon ricotta pasta. This simple dish is perfect for a quick yet tasty dinner.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
- 1 lb bucatini or spaghetti
- 1 cup ricotta
- ½ cup extra-virgin olive oil
- ½ cup pecorino or parmesan, freshly grated
- 1 lemon, zested and juiced
- kosher salt
- freshly ground black pepper
- 1 pinch of red pepper flakes, crushed
- freshly sliced basil, for serving
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
-
In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes.
-
Add ricotta mixture and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.
- Serve with basil, more pecorino, and a drizzle of olive oil.
Nutrition
- Sugar: 4g
- :
- Calcium: 291mg
- Calories: 823kcal
- Carbohydrates: 90g
- Cholesterol: 44mg
- Fat: 40g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 23g
- Polyunsaturated Fat: 4g
- Potassium: 366mg
- Protein: 26g
- Saturated Fat: 11g
- Sodium: 210mg
- Vitamin A: 331IU
- Vitamin C: 14mg
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