Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 1 cup ricotta cheese
- 1 large lemon (zest and juice)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving 1/2 cup of pasta water.
- In a large skillet over medium heat, add olive oil and sauté minced garlic for 1 minute. Add lemon zest and red pepper flakes, cook for 30 seconds. Stir in ricotta cheese and lemon juice; whisk until smooth. Add reserved pasta water if the sauce is too thick.
- Add cooked pasta to the skillet. Toss to coat evenly with the lemon ricotta sauce. Season with salt and black pepper, and let it meld for 1-2 minutes over low heat.
- Remove from heat, garnish with chopped basil or parsley, and additional lemon zest if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or reserved pasta water to restore creaminess. Avoid freezing to prevent graininess of ricotta.
- For variation, substitute gluten-free or alternative pasta types like penne or rotini. For a dairy-free version, use cashew ricotta or blended tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg