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Creamy Lemon Ricotta Pasta is a delightful dish that marries the comfort of pasta with the refreshing zest of lemons, creating a culinary experience that's both satisfying and invigorating. This dish features a velvety sauce made from ricotta cheese, which lends a creamy texture, while the bright acidity of fresh lemons elevates the flavors, making each bite a burst of deliciousness. Whether you're preparing a quick weeknight dinner or impressing guests at a dinner party, this pasta dish is versatile enough to suit any occasion.

Lemon Ricotta Pasta

Discover the joy of making Creamy Lemon Ricotta Pasta, a dish that beautifully blends comfort and refreshment. With its velvety ricotta sauce, zesty lemon, and choice of pasta, this recipe is quick and easy to prepare in just 30 minutes. Perfect for busy weeknights or special gatherings, it packs a nutritional punch with protein and vitamins. Dive into a culinary experience filled with flavor, simplicity, and versatility that will delight everyone at your table.
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Ingredients
  

12 oz (340g) pasta of your choice (fettuccine, spaghetti, or penne)

1 cup fresh ricotta cheese

Zest of 1 large lemon

¼ cup fresh lemon juice (approximately 2 large lemons)

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese, plus more for serving

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Fill a large pot with water, add a good pinch of salt, and bring it to a boil. Add the pasta of your choice and cook it according to the package instructions until it reaches an al dente texture. Reserve 1 cup of the pasta cooking water for later use, then drain the pasta in a colander.

    Prepare the Sauce: In a large skillet set over medium heat, pour in the extra virgin olive oil. Once the oil is warmed, add the minced garlic. Sauté for about 1 minute, ensuring you stir frequently, until the garlic is fragrant and turns lightly golden, being careful not to let it burn.

      Add Cherry Tomatoes: Incorporate the halved cherry tomatoes into the skillet. Cook them for approximately 3-4 minutes, stirring occasionally, until they soften and their skins start to burst, releasing their juices into the pan.

        Mix Ricotta and Citrus: In a separate mixing bowl, combine the fresh ricotta cheese, lemon zest, fresh lemon juice, and the grated Parmesan cheese. Mix vigorously until all the ingredients are well combined, resulting in a smooth and creamy sauce.

          Combine Pasta and Sauce: Once the cherry tomatoes are ready, add the drained pasta into the skillet with the garlic and tomatoes. Gently fold in the ricotta mixture until everything is well incorporated. If the sauce appears too thick for your liking, gradually add the reserved pasta water—one tablespoon at a time—until you reach your desired creamy consistency.

            Season and Serve: Taste your pasta and season with salt and freshly ground black pepper according to your preference. Serve the dish immediately, garnished with fresh basil leaves and a sprinkle of additional Parmesan cheese for an extra touch of flavor.

              Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                Presentation Tips: For an elegant presentation, serve the pasta in shallow bowls, garnished with a drizzle of olive oil, a sprinkle of lemon zest, and a few whole basil leaves on top. Consider pairing it with a light garden salad for a refreshing contrast.