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–+ servings

Lemon Ricotta Pasta

This lemon ricotta pasta is creamy, zesty and full of fresh flavor. The best part is that it doesn't take long to make, so you can whip it up easily on a busy night. Garnish it with some freshly sliced basil, and this dish will be too pretty to pass up.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings

Ingredients

  • 16 ounces fusilli pasta
  • 1 15- ounce package part-skim ricotta cheese
  • 1/2 cup grated pecorino romano (or grated parmesan)
  • 1 lemon (zested and juiced)
  • coarse salt & black pepper (to taste)
  • 1 tablespoon thinly sliced fresh basil (for garnish)

Instructions

  • Cook the pasta. Boil a large pot of salted water and cook your pasta according to the directions on the package for al dente. Before draining, reserve 1/2 - 1 cup of pasta water for later.
  • Make the sauce. Return the pasta to the pot you cooked it in, and add the ricotta, pecorino (or parmesan), lemon juice and zest.
    Stir to coat the pasta, slowly adding reserved pasta water until a creamy sauce forms.
  • Garnish and serve. Adjust seasoning to taste with salt & pepper, and top with fresh basil before serving.

Nutrition

Calories: 337kcal Carbohydrates: 46g Protein: 16g Fat: 10g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 35mg Sodium: 126mg Potassium: 210mg Fiber: 2g Sugar: 2g Vitamin A: 281IU Vitamin C: 7mg Calcium: 199mg Iron: 1mg