Ingredients
12 oz (340 g) pasta (spaghetti, linguine, or your favorite)
1 cup (250 g) ricotta cheese, full-fat
½ cup (50 g) grated parmesan or pecorino
1 large lemon, zest and juice
2 tbsp olive oil or unsalted butter
2 cloves garlic, minced
1 cup reserved pasta water
Salt and freshly cracked black pepper, to taste
Optional add-ins:
1 cup arugula
8 oz shrimp, peeled and deveined
1 cup cooked chicken breast, sliced
Fresh herbs for garnish (basil, parsley)
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Prepare Sauce: In a large mixing bowl, combine ricotta, parmesan, lemon zest, and lemon juice. Mix until smooth.
Add Heat: In a skillet, warm olive oil or butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Combine Pasta & Sauce: Add cooked pasta to the skillet. Pour ricotta mixture over pasta and gradually stir in reserved pasta water until sauce reaches desired creamy consistency.
Adjust Flavor: Taste and season with salt, pepper, and additional lemon juice if desired.
Add Optional Ingredients: Toss in arugula, cooked shrimp, or chicken for added flavor and protein.
Serve: Plate pasta in shallow bowls. Garnish with extra parmesan, fresh herbs, and a touch of lemon zest. Serve immediately.
Notes
For extra creamy sauce, whisk ricotta with a tablespoon of olive oil or butter before adding to pasta.
Adjust lemon juice for a more subtle or bold citrus flavor.
Reserve pasta water—it helps thicken the sauce and make it cling to noodles.
Serve with a side of garlic bread or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4