Lemon Ricotta Pasta

Ingredients

Main ingredients

• 12 oz pasta (spaghetti, linguine, or penne)
• 1 cup ricotta cheese
• 1 lemon (zest and juice)
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1/4 cup pasta water (as needed)

Optional additions

• Baby spinach
• Fresh basil or parsley
• Red pepper flakes
• Grilled chicken or shrimp

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve some pasta water before draining.
2. Prepare the sauce
   In a large bowl, mix ricotta, lemon zest, lemon juice, Parmesan, garlic, olive oil, salt, and pepper.
3. Combine pasta and sauce
   Add hot pasta directly to the ricotta mixture. Toss well, adding reserved pasta water a little at a time until the sauce becomes creamy and smooth.
4. Add extras if desired
   Stir in spinach, herbs, or red pepper flakes.
5. Serve immediately
   Top with extra Parmesan, lemon zest, and cracked black pepper.

Tips

• Use whole milk ricotta for the creamiest texture.
• Reserve pasta water — it helps the sauce cling to the pasta.
• Fresh lemon juice gives the brightest flavor.
• Do not overheat the ricotta sauce or it may become grainy.
• Add protein like grilled shrimp or chicken for a heartier meal.
• Short pasta works best for capturing the creamy sauce.

Serving Suggestions

Pairs well with:

• Caesar Salad
• Garlic Bread
• Grilled Asparagus
• A chilled sparkling lemonade or iced tea