Fresh Spring Lemon Ricotta Pasta
A light and delightful pasta dish that combines creamy ricotta with fresh lemon, perfect for celebrating spring with vibrant flavors.
Ingredients
Pasta ingredients
- 12 oz spaghetti or linguine
Ricotta mixture
- 1 cup whole milk ricotta cheese (250g)
- 2 whole fresh lemons, zested and juiced
- 3 tbsp good quality extra virgin olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese (50g)
Garnishes and seasonings
- ¼ cup fresh basil or parsley, chopped
- to taste Salt and black pepper
- Optional: red pepper flakes
- Optional: toasted pine nuts or walnuts
Instructions
Cooking Pasta
- Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.
Making the Sauce
- While pasta cooks, zest and juice lemons. In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated Parmesan, and minced garlic. Stir until smooth.
- Add a few tablespoons of reserved pasta water to loosen sauce.
- Season with salt and pepper.
Combining Pasta and Sauce
- Add drained pasta to the bowl with sauce. Toss gently with tongs, adding more reserved pasta water as needed to coat noodles evenly. Sauce should be creamy and glossy.
- Fold in chopped fresh basil or parsley. Add optional red pepper flakes or toasted pine nuts if desired. Adjust seasoning to taste.
- Plate and serve immediately with extra Parmesan and fresh basil leaves. Optionally drizzle more olive oil on top.
Notes
Emphasize quality ingredients for the best flavors; using fresh lemons and high-grade olive oil will enhance the overall taste. Consider adding vegetables for extra nutrition.