Description
A bright and creamy dish combining al dente spaghetti with ricotta cheese and lemon for a fresh, memorable meal.
Ingredients
Scale
- 12 ounces (340 g) spaghetti or pasta of choice
- 1 cup (about 246 g) ricotta cheese (whole-milk or part-skim)
- 1 lemon — zested and juiced
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1/4 cup (about 20 g) grated Parmesan cheese, plus extra for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente according to package instructions; reserve 1 cup of the starchy pasta water before draining.
- While pasta cooks, zest and juice the lemon. In a medium bowl, combine ricotta, lemon zest, 2 tablespoons lemon juice, half the Parmesan, a pinch of salt, and a few grinds of black pepper. Mix until smooth.
- In a large skillet over medium heat, warm the olive oil. Add minced garlic and red pepper flakes (if using) and sauté for about 30–45 seconds until fragrant.
- Add the drained pasta to the skillet and toss to coat in the garlic oil. Remove the pan from heat.
- Add the ricotta-lemon mixture to the pasta along with 1/4 cup of the reserved pasta water. Toss gently to combine.
- Stir in the remaining Parmesan and fold in any optional greens or add-ins. Serve immediately, garnished with basil or parsley and an extra sprinkle of Parmesan.
Notes
Values are estimates and may vary based on specific ingredients. Avoid overmixing the ricotta to maintain creaminess.
- Prep Time: 10
- Cook Time: 12
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg