Description
A delightful pasta dish featuring a creamy ricotta sauce with fresh lemon zest and juice, perfect for a quick yet elegant meal.
Ingredients
Scale
- 12 ounces pasta (spaghetti or your choice)
- 1 cup ricotta cheese
- Zest and juice of 1 large lemon (about 1–2 tablespoons juice)
- 1/2 cup grated parmesan cheese
- 1/4 cup reserved pasta cooking water
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook to al dente according to package directions. Before draining, scoop out 1/4 cup of the starchy pasta cooking water.
- In a medium bowl, combine the ricotta, lemon zest, lemon juice, parmesan, olive oil, and a generous pinch of salt and pepper. Whisk until smooth and creamy. Add garlic or red pepper flakes if desired.
- Drain the pasta, reserving the pasta water. Immediately return the hot pasta to the pot (off heat).
- Add the ricotta-lemon mixture to the hot pasta along with the reserved pasta water. Toss vigorously until the sauce melts into the pasta and coats it evenly. Adjust consistency with more pasta water if needed.
- Adjust seasoning and fold in spinach if using, until just wilted. Plate the pasta and garnish with basil or parsley, and extra parmesan and lemon zest. Serve immediately.
Notes
Best served fresh, but can be refrigerated for 3–4 days. Reheat gently to restore creaminess.
- Prep Time: 10
- Cook Time: 12
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2.8g
- Protein: 23g
- Cholesterol: 40mg