Description
A zesty, creamy Italian-inspired pasta dish made with tangy fresh lemon, smooth ricotta, and aromatic herbs. This restaurant-style recipe is ready in 20 minutes without heavy sauces or animal products like pork. Perfect for busy weeknights and adaptable to dietary preferences.
Ingredients
1 lb whole wheat pasta
2 cups ricotta cheese (low-fat preferred)
1/2 tsp fresh lemon zest (2 large lemons)
1/4 cup fresh lemon juice (about 2 lemons)
4 cloves garlic, minced
2 tbsp olive oil
1/2 cup chopped fresh parsley or basil (plus extra for garnish)
1/2 tsp black pepper
1 tbsp grated Parmesan (optional)
Salt to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
In a mixing bowl, combine ricotta, lemon zest and juice, minced garlic, 1 tbsp olive oil, herbs, and black pepper. Mix until smooth and creamy.
Toss cooked pasta with the ricotta mixture and a splash of reserved pasta water until well coated. Add remaining olive oil if needed for a glossy texture.
Serve immediately, garnished with fresh herbs and optional Parmesan.
Notes
Use any short pasta shape like penne or fusilli for better sauce adherence.
Substitute garbanzo beans or plant-based cheese for a vegan version.
Add steamed spinach or cherry tomatoes for added freshness and color.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg