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Creamy Lemon Ricotta Pasta

A quick and creamy pasta made with ricotta cheese, fresh lemon, and olive oil—ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian-Inspired
Calories: 420

Ingredients
  

  • 12 oz pasta rigatoni or spaghetti
  • 1 cup ricotta cheese whole milk
  • 1 lemon zested and juiced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup pasta water reserved
  • salt and black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Wooden spoon

Method
 

  1. Cook pasta in salted boiling water until al dente. Reserve pasta water and drain.
  2. Heat olive oil in a skillet and sauté garlic until fragrant.
  3. Mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper until smooth.
  4. Add pasta to skillet, then toss with ricotta mixture.
  5. Add reserved pasta water gradually until creamy.
  6. Serve immediately with herbs and extra Parmesan.

Notes

Best served immediately for maximum creaminess.