Ingredients
Scale
- 400g (14 oz) of your favorite pasta (spaghetti, linguine, or fettuccine)
- 1 cup of ricotta cheese
- 2 lemons (for fresh juice and zest)
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a zesty kick)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook your chosen pasta in generously salted boiling water according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for adjusting the sauce consistency later.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for about 1 minute until fragrant. Stir in the ricotta cheese, lemon juice, and lemon zest. Mix well to create a smooth, creamy sauce. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet with the lemon ricotta mixture. Toss gently to coat the pasta evenly. If the sauce seems too thick, gradually add reserved pasta water until achieving your desired consistency.
- Sprinkle with freshly chopped basil or parsley and grated Parmesan cheese if desired. Serve immediately for a fresh, zesty flavor explosion!
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat or microwave with a splash of water or milk to restore the creamy texture.
- Fresh lemon flavor may diminish over time, so enjoy the dish fresh for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 35 mg
