Lemon Ricotta Pasta
Delicious, tangy, and light, this easy Lemon Ricotta Pasta is the perfect main or side in 15 minutes or less! With creamy ricotta cheese, plenty of fresh lemon, and a generous sprinkle of Parmesan cheese, this spaghetti will be a hit with the whole family!
Servings: 4 servings
Equipment
- spatula
- Large Sauce Pan
- non stick skillet
Ingredients
- 12 ounces linguine
- 1 tablespoon olive oil
- 2-3 garlic cloves minced
- 1/2 cup milk of choice
- 1 cup ricotta cheese
- 1 lemon zest and juice of
- 1/2 cup grated Parmesan cheese plus extra to serve
- Kosher salt and black pepper to taste
- 2 ounces fresh basil leaves washed and chopped
Instructions
- Cook the pasta according to package directions, then reserve 1/2 cup of pasta water and drain.
- While the pasta cooks, take a large pan and preheat over low heat. Add the garlic and oil and sauté for 1 minute. Stir in the milk, ricotta, lemon zest and juice, and 1/4 of the parmesan. Add the reserved pasta water and stir well until creamy.
- As soon as the pasta is done, add it to the pan with the ricotta sauce, and sprinkle with the remaining parmesan and freshly chopped basil; stir to coat with the creamy sauce.
- Serve while hot and enjoy!
Notes
Leftover pasta can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave, splashed with a bit of water or milk to keep it from drying out as you rewarm it. This recipe is not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 72g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 289mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1196IU | Vitamin C: 17mg | Calcium: 329mg | Iron: 2mg