Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 400g rigatoni or penne; 300g ricotta; 2 lemons, juiced and zested; 80g parmesan, grated; 3 cloves garlic, minced; 3 tbsp olive oil; 1 tsp chilli flakes; 1 tsp black pepper; 1 handful fresh basil

A luxuriously creamy pasta tossed with whipped ricotta, bright lemon zest and cracked black pepper, ready in just 15 minutes.

Total time

15 min

Prep

5 min

Cook

10 min

Difficulty

easy

Cuisine

Vegetarian

vegetarian

Ingredients

400grigatoni or penne

300gricotta

2lemons, juiced and zested

80gparmesan, grated

3 clovesgarlic, minced

3 tbspolive oil

1 tspchilli flakes

1 tspblack pepper

1 handfulfresh basil

Instructions

Cook pasta in well-salted water until al dente, reserve 300ml pasta water.

Fry garlic in olive oil until just golden.

Whisk ricotta with lemon juice, zest and half the parmesan until smooth.

Add garlic oil to ricotta mixture.

Add drained pasta to ricotta mixture.

Add pasta water gradually, tossing until creamy and coating the pasta.

Season with chilli flakes and black pepper.

Serve topped with remaining parmesan and fresh basil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

323

Protein

16.8g

Fat

26g

Carbs

7.4g

Fiber

1.3g

Sodium

370mg

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