Ingredients
12 oz pasta (penne, rigatoni, or spaghetti)
Salted water for boiling
1 cup whole-milk ricotta cheese
2 tablespoons olive oil
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
Zest and juice of 1 lemon
¼ cup reserved pasta water
Salt and black pepper, to taste
Optional: crushed red pepper flakes, fresh basil, baby spinach
Instructions
- Cook the pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Sauté the garlic in olive oil over medium heat for about 30 seconds until fragrant.
- Add ricotta, Parmesan, lemon zest, and lemon juice to the skillet. Stir to combine into a creamy sauce.
- Gradually add reserved pasta water to adjust the sauce’s consistency.
- Season with salt, black pepper, and optional red pepper flakes.
- Toss the drained pasta into the sauce until fully coated.
- Serve immediately, garnished with fresh basil or extra Parmesan, if desired.
Notes
- Add vegetables like spinach, peas, or zucchini for more nutrition.
- Boost with protein such as grilled chicken, shrimp, or sausage.
- Adjust lemon zest and juice for a brighter citrus flavor.
- Make it spicier with red pepper flakes or spicy sausage.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of milk or pasta water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg
