Lemon Pasta
A delightful and refreshing dish with bright citrus flavors, perfect for a quick weeknight dinner or a special occasion.
Ingredients
For the pasta
- 12 ounces spaghetti or your choice of pasta Cook according to package directions.
For the sauce
- 1/2 cup ricotta cheese For creaminess.
- 2 lemons zest of 2 lemons Adds flavor.
- 2 lemons juice of 2 lemons Adds acidity.
- 1/3 cup olive oil For sautéing garlic.
- 2 cloves garlic, minced For flavor.
- Salt and pepper to taste Season to preference.
- Fresh basil leaves for garnish Adds freshness.
- Grated Parmesan cheese for serving Optional topping.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
Preparing the Sauce
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Add lemon zest and lemon juice to the skillet. Stir well to combine. Season with salt and pepper.
Combining Pasta and Sauce
- Add the drained spaghetti to the skillet. Toss well to coat the pasta in the sauce. If it seems too dry, add reserved pasta water, a little at a time, until you reach your desired consistency.
Finishing Touch
- Remove the skillet from heat and gently fold in ricotta cheese. Mix until the ricotta is well combined with the pasta.
Serving
- Plate the pasta and garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or on a stovetop with a splash of water. Lemon pasta can be frozen for up to 2 months, but the ricotta may not hold its texture well.