One-Pot Lemon Ricotta Pasta
Have you got 15 minutes? And 6 simple everyday ingredients? Then you have your dinner sorted! Our Quick Lemon Ricotta Pasta is creamy, yet fresh and zingy, and most importantly, extremely delicious! This one-pot pasta with ricotta and lemon is a perfect vegetarian recipe for a lazy dinner without compromising on flavour! Who wouldn't like spaghetti smothered in lemon ricotta sauce, all topped with lemon zest, basil and parmesan?
Ingredients
- 200 g spaghetti
- 125 g ricotta
- 1 lemon juice and zest
- 2 tablespoon olive oil extra virgin
- 20 g parmesan grated, plus extra to serve
- 15 g basil
Instructions
- Cook the spaghetti in a large pan with plenty of salted water, following instructions on the packet. It typically takes 9-10 minutes to cook - but make sure to keep the pasta al dente (it maybe worth cooking the pasta about a minute less than instructed on the packet).
- In the meantime, mix the ricotta with lemon juice, olive oil, parmesan and some seasoning in a small bowl.
- Prepare the basil by taking the leaves of the stalks (discard the stalks).
- Towards the end of cooking, take out a ladleful (60ml) of starchy pasta water and set aside. Drain the pasta, then add it back to the pan immediately. Add the lemon ricotta mixture and the the reserved starchy water.
- Turn the heat to medium and stir for 1-2 minutes, until the lemon ricotta sauce warms up, thickens slightly and spaghetti is all covered in it. Take the pasta off the heat, season with salt and pepper and stir in the basil leaves and lemon zest.
- Serve with extra parmesan if you like!
Nutrition
Calories: 591kcalCarbohydrates: 79gProtein: 19gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 26mgSodium: 49mgPotassium: 335mgFiber: 4gSugar: 4gVitamin A: 624IUVitamin C: 16mgCalcium: 145mgIron: 2mg
Tried this recipe?Let us know how it was!