Lemon Ricotta Pasta Quick
A delightful and quick pasta dish featuring creamy ricotta and fresh lemon, perfect for busy weeknight dinners.
Ingredients
Pasta and Sauce Ingredients
- 6 ounces short pasta (like penne or fusilli) Choose your favorite shape that captures the creamy sauce perfectly.
- 1/2 cup ricotta cheese Opt for high-quality ricotta for the best texture.
- 1 medium lemon (zest and juice) Use the yellow part of the peel for zest to avoid bitterness.
- 1/4 cup grated Parmesan cheese Adds a nutty and savory depth to the dish.
- to taste Salt Ensures that all the flavors pop.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil.
- Add your short pasta and cook according to package instructions until al dente.
- Reserve 1/4 cup of the cooking water before draining the pasta.
Preparing the Sauce
- In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, grated Parmesan, and a pinch of salt.
- Whisk together until smooth and creamy.
Combining the Dish
- Once pasta is cooked and drained, add it to the bowl with the ricotta mixture.
- Pour in the reserved cooking water.
- Toss everything gently to coat the pasta in the sauce.
Notes
Serve with a green salad or garlic bread. For a fancier presentation, top with black pepper and extra Parmesan.