Description
A bright, creamy pasta dish combining tangy lemon zest with the milky richness of ricotta. Quick to make with simple ingredients, it features garlic, herbs, and a hint of spice. Perfect for weeknights or easy meals.
Ingredients
8 oz medium pasta (e.g., fettuccine or penne)
1 lb ricotta, drained and crumbled
1/4 cup grated Parmesan cheese (optional, use nutritional yeast or omitted for vegan/vegetarian)
2 tbsp olive oil, divided
3–4 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup chopped fresh herbs (basil or parsley)
Zest and juice of 2 lemons
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente (5-8 minutes, depending on type).
Toss hot pasta with 1 tbsp olive oil to prevent sticking; drain.
In a bowl, combine ricotta, Parmesan, remaining 1 tbsp olive oil, garlic, red pepper flakes, herbs, lemon zest, and juice.
Season with salt and pepper, then stir until smooth. Add cooked pasta and mix until well coated.
Serve immediately, garnished with reserved herb or lemon slices if desired.
Notes
Substitute gluten-free pasta for a GF version.
Use vegan ricotta and omit Parmesan for a plant-based option.
Sauté garlic briefly in olive oil for deeper flavor.
Cooked pasta can be frozen for up to 2 days; reheat with a splash of olive oil.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg