Lemon Ricotta Pasta

Ingredients

• 8 ounces of your favorite pasta (spaghetti, fettuccine, or penne)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Zest of 1 large lemon
• Juice of 1 large lemon (about 2 tablespoons)
• Salt to taste
• Freshly ground black pepper to taste
• Reserved pasta cooking water (about 1/2 to 1 cup)
• Fresh basil or parsley, chopped (for garnish)
• Additional lemon zest (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
2. While the pasta is cooking, prepare the lemon ricotta mixture. In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste, mixing until smooth.
3. Reserve about 1 cup of the pasta cooking water. Drain the pasta and return it to the pot over low heat.
4. Add the lemon ricotta mixture to the warm pasta, stirring gently to combine. Gradually add reserved pasta water until you reach your desired consistency.
5. Heat the pasta just until everything is warmed through, about 1-2 minutes.
6. Serve immediately, garnished with fresh herbs and additional lemon zest if desired.

Nutrition