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Creamy Lemon Ricotta Pasta

A quick and bright pasta dish with creamy ricotta cheese, lemon zest, and fresh parsley for a light yet indulgent dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 plates
Course: Dinner, Main
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine or spaghetti
  • 1 cup ricotta cheese whole milk
  • 0.5 cup parmesan cheese grated
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lemon zest and juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Skillet
  • Mixing spoon

Method
 

  1. Cook pasta until al dente and reserve ½ cup pasta water.
  2. Heat olive oil in skillet and sauté garlic until fragrant.
  3. Reduce heat; stir in ricotta, lemon zest, lemon juice, salt, and pepper until smooth.
  4. Add pasta to skillet and toss to coat; add pasta water if needed to thin sauce.
  5. Stir in parmesan and cook 1–2 minutes until melted and creamy.
  6. Plate pasta and garnish with parsley, extra parmesan, and optional red pepper flakes.

Notes

Use whole milk ricotta for best texture; adjust lemon to taste for brightness.