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**Quick Lemon Ricotta Spaghetti: A Light and Creamy Pasta Delight**
If you’re looking for a **quick**, **delicious**, and **light** pasta dish that’s both satisfying and refreshing, look no further than **Quick Lemon Ricotta Spaghetti**. This recipe combines the creamy richness of ricotta cheese with the bright, zesty flavor of lemon for a simple yet flavorful pasta dish that’s perfect for any occasion. Whether you’re short on time or craving a comforting meal, this dish delivers on taste without requiring much effort.
In this article, we’ll take you through the easy steps to make this **lemon ricotta spaghetti** that’s sure to become a staple in your weeknight dinner rotation.
### Ingredients for Quick Lemon Ricotta Spaghetti
– 12 oz spaghetti (or your favorite pasta)
– 1 cup ricotta cheese (preferably whole milk for a richer flavor)
– 1/2 cup grated Parmesan cheese
– 1 lemon (zest and juice)
– 2 tablespoons olive oil
– 2 garlic cloves, minced
– Salt and pepper, to taste
– Fresh basil or parsley, chopped (optional, for garnish)
– Crushed red pepper flakes (optional, for a little heat)
### Instructions for Making Quick Lemon Ricotta Spaghetti
#### 1. **Cook the Pasta**
Start by bringing a large pot of salted water to a boil. Add the **spaghetti** and cook according to the package instructions until al dente (usually about 8-10 minutes). Once the pasta is cooked, reserve about 1/2 cup of pasta water and then drain the spaghetti. Set the pasta aside while you prepare the sauce.
#### 2. **Prepare the Lemon Ricotta Sauce**
In a large skillet, heat **2 tablespoons of olive oil** over medium heat. Add the **minced garlic** and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the **ricotta cheese** to the skillet and stir to combine with the garlic and olive oil. The ricotta will begin to soften and become creamy. Gradually add in the **lemon zest** and **lemon juice**—the zest will add a burst of citrus flavor, while the juice will provide a tangy brightness to balance the creaminess of the ricotta.
Season the sauce with **salt** and **pepper** to taste. If the sauce looks too thick, you can add a little of the reserved pasta water (about 1/4 cup at a time) to thin it out and create a silky smooth texture.
3. **Combine Pasta and Sauce**
Once your ricotta sauce is creamy and well-seasoned, add the cooked **spaghetti** directly into the skillet. Toss the pasta gently to coat it with the sauce, adding more pasta water if necessary to achieve your desired consistency. The pasta should be evenly coated with the creamy ricotta mixture, with just enough sauce to cling to the noodles.
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