10-Min Lemon Ricotta Pasta
A delightfully fresh and creamy pasta dish that comes together in minutes, featuring bright lemon zest and smooth ricotta cheese for a perfect weeknight treat.
Ingredients
- 200 g pasta (spaghetti or linguine)
- 1 cup ricotta cheese full-fat preferred
- 2 tbsp butter unsalted
- 1 lemon zest and juice
- 0.5 cup Parmesan cheese grated
- 0.25 cup pasta water reserved
- pinch of red pepper flakes optional
- to taste amount salt
- to taste amount black pepper freshly ground
- fresh bunch basil or parsley for garnish (optional)
Instructions
- Cook pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of pasta water.
- While pasta cooks, in a large pan or skillet, melt butter over medium-low heat. Add lemon zest and a pinch of red pepper flakes, if using, and cook for 30 seconds until fragrant.
- Drain pasta and add it directly to the pan with the butter and lemon zest. Add ricotta cheese, lemon juice, grated Parmesan, and about 1/4 cup of the reserved pasta water.
- Toss everything together until the pasta is well coated in a creamy sauce. Add more pasta water, if needed, to reach desired consistency.
- Season with salt and freshly ground black pepper to taste. Garnish with fresh basil or parsley and extra Parmesan cheese, if desired. Serve immediately.
Notes
For an extra pop of flavor, add fresh herbs like basil or parsley at the end. Adjust lemon juice to your taste. This dish is excellent with a side salad or topped with grilled chicken or shrimp for added protein.