Lemon Ricotta Pasta

Hey foodies, we’re making a zesty dish that you’re gonna go head over heels for���Lemon Ricotta Pasta. This is not only a super summery dish but also makes a great side for family dinners or potlucks. The creamy tangy ricotta combined with the fresh lemon juice and zest gives this pasta a vibrant, refreshing flavor that is hard to resist. Trust me, once you try this, you’ll be dishing out seconds before you know it!

What’s more, it’s a cinch to whip up! The prep time is about 15 minutes, cook time is 10 minutes, and you get to enjoy this divine pasta in just under 30 minutes. This recipe is good for 4 servings.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

So, what are you waitin’ for? Let’s dive right into this delectable recipe.

Ingredients & Equipment You’ll Need

• 8 ounces spaghetti
• 1 cup whole milk ricotta
• 1 lemon (juiced and zested)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1/4 cup fresh basil (chopped)
• Salt and black pepper to taste

You’ll also need a large pot for boiling pasta and a saut�� pan.

These simple ingredients create a symphony of flavors. The ricotta is creamy and delicate, which balances out the bold and tangy lemon. Fresh basil gives that herby kick and aroma. And of course, the humble garlic infuses some savory goodness!

How To Make Lemon Ricotta Pasta

1. Start off by boiling water in the large pot, once it’s boiling, add a sprinkle of salt and cook the spaghetti according to the package instructions.
2. While the pasta is boiling, heat the olive oil in your saut�� pan over medium heat. Throw in the minced garlic, and saut�� until it’s golden, but be careful not to burn it.
3. Drain the pasta, save about a cup of pasta water. Keep this for later.
4. In the same pan, mix in the ricotta, lemon zest, and juice, stirring until you have a creamy sauce. You can add a bit of pasta water if needed to get the desired consistency.
5. Add the drained pasta to the sauce, mix well so every strand of pasta is coated well. Season it with salt and black pepper to taste. Garnish with fresh basil before serving. Enjoy!

Tips For The Best Results

• Ricotta: Full-fat ricotta is best to get that creamy, rich taste.
• Lemon: Use fresh lemon for the best flavor, and don’t skip the zest, it adds a punch of flavor.
• Garlic: Be careful not to overcook, it can turn bitter.

Storage Tips

• Store in an airtight container for up to 3 days
• Freeze it for up to a month

Frequently Asked Questions

Q: Can I use a different kind of pasta?

A: Absolutely, you can try penne, linguini, or any other pasta you fancy.

Q: Can I add some protein?

A: Yes, grilled chicken or seared shrimp would go perfectly with this pasta.

Q: Any recommendations for a vegetarian option?

A: Toss in some roasted vegetables or spinach for a vegetarian twist.

Q: Can I use cottage cheese instead of ricotta?

A: Ricotta is creamier, but cottage cheese can work if you blend it smooth. It will be slightly different in texture and flavor.

Q: How can I make it gluten-free?

A: Just replace spaghetti with your favorite gluten-free pasta.

Nutritional Facts of Lemon Ricotta Pasta

Each serving of Lemon Ricotta Pasta contains 389 calories, 14g of fat, 23g of protein, and 45g of carbohydrates.

To wrap it up, this Lemon Ricotta Pasta is a beautiful mesh of flavors – creamy, tangy, and utterly scrumptious! It’s a great option for a quick weeknight dinner or for when you have friends coming over. Serve it with a side salad and a glass of white wine to elevate your dining experience. Bon app��tit!