Lemon Ricotta Pasta
Lemon Ricotta Pasta is an easy spaghetti recipe. This fuss free ricotta pasta has a simple lemon ricotta sauce with fresh basil and parmesan.
Servings: 4
Calories: 380kcal
Equipment
- Skillet
- Saucepan
- Small mixing bowl
- Wooden spoon
Ingredients
Lemon Ricotta Pasta
- 250 grams dried spaghetti Note 1
- 250 grams ricotta cheese Note 2
- 1 bunch fresh basil leaves
- 1 lemon juice and rind Note 3
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- parmesan cheese to serve
- cracked pepper to serve
Instructions
Lemon Ricotta Pasta
- Cook pasta in boiling, salted water according to package instructions
- Use a hand held grater to roughly grate lemon rind
- In a small bowl, combine ricotta cheese, grated lemon rind, minced garlic, salt, pepper, olive oil and juice from the lemon. Stir to combine and consistent texture
- Add ricotta pasta sauce to a skillet and bring to a low heat, stir to heat through.
- Once sauce is bubbling at the edges add basil leaves and stir through sauce (for 1-2 mins)
- Drain pasta and reserve ½ cup of pasta water
- Add cooked pasta to ricotta sauce and stir to combine. Pour in reserved ½ cup pf pasta water and stir until sauce has consistent texture.
- Portion and plate. Garnish with fresh lemon, basil leaves, parmesan and cracked pepper.
Video
Notes
- Note 1 My favourite pasta is spaghetti as I love getting my twirl on! Yet you can use your favourite. Be it fettucine, linguini, tagliatelle, penne, which ever pasta is your favourite!
- Note 2 You will find this in a tub in the fridge section of the store. You can get light or full fat ricotta, either will work well!
- Note 3 We use the rind (roughly grated) and juice of a whole lemon. Simply pick out any seeds or use a hand held juicer to quickly squeeze.
Nutrition
Calories: 380kcal | Carbohydrates: 51g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 348mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 15mg | Calcium: 153mg | Iron: 1mg