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Lemon Ricotta Pasta with Fresh Herbs

Elina James
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Pasta
Cuisine Italian-inspired
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 12 oz (340 g) pasta (spaghetti, linguine, or rigatoni work well)
  • 1 cup ricotta cheese (whole milk recommended for creaminess)
  • 1 large lemon (zest and juice)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh chives, chopped
  • 1/2 tsp salt (plus more for pasta water)
  • Freshly ground black pepper, to taste
  • Reserved pasta water (about 1/2–1 cup)

Instructions
 

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
  • Prepare the ricotta mixture: In a large bowl, combine ricotta, lemon zest, lemon juice, Parmesan cheese, salt, and black pepper. Mix until smooth and creamy.
  • Sauté garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Do not let it burn.
  • Combine pasta with sauce: Add hot pasta to the ricotta mixture, tossing well. Pour in some reserved pasta water a little at a time until the sauce reaches a silky, creamy consistency.
  • Add herbs and finish: Stir in fresh basil, parsley, and chives. Toss well and adjust seasoning with extra salt, pepper, or lemon juice as needed.
  • Serve immediately: Garnish with extra Parmesan, herbs, and a drizzle of olive oil if desired.