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Lemon Ricotta Pasta
Quick, creamy, comforting Lemon Ricotta Pasta is simple to make in just 10 minutes.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner, lunch
Cuisine:
Italian
Keyword:
lemon ricotta pasta, ricotta pasta
Servings:
6
Calories:
491
kcal
Author:
Kellie
Cost:
$5
Equipment
stockpot
Ingredients
1
lb
pasta
any shape will work for this recipe
2
cups
ricotta cheese
3/4
cup
grated parmesan
2
lemons
zested and juiced
1
tablespoon
granulated garlic
1/2
teaspoon
onion powder
1/4
teaspoon
kosher salt
1/4
teaspoon
fresh ground pepper
Instructions
Bring a pot of generously salted water to a boil over medium high heat. Cook the pasta in the water according to package instructions.
While the pasta is cooking, add the ricotta, parmesan, lemon zest, juice, garlic, onion powder, salt and pepper to a bowl. Stir to combine.
Drain the pasta being sure to reserve one cup of the water.
Transfer the pasta to a bowl and add the cheese mixture. Stir until all the pasta is thoroughly coated.
Add the reserved cooking water to the pasta and stir until creamy.
Serve with additional parmesan cheese, if desired.
Notes
Lemon Ricotta Pasta is best if served soon after cooking.
Nutrition
Calories:
491
kcal
|
Carbohydrates:
65
g
|
Protein:
23
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
53
mg
|
Sodium:
391
mg
|
Potassium:
346
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
481
IU
|
Vitamin C:
19
mg
|
Calcium:
308
mg
|
Iron:
2
mg