Creamy Lemon Ricotta Fettuccine Recipe
Creamy and vibrant Lemon Ricotta Pasta with bright lemon flavor, silky ricotta, and tender pasta, perfect for weeknight dinners or entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces pasta (fettuccine, linguine, or spaghetti)
1 tablespoon olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
5 ounces baby spinach (optional)
1 cup ricotta cheese
1/2 cup grated parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
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Heat olive oil in a skillet. Sauté garlic and shallot 2–3 minutes until fragrant.
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Add spinach, stirring until wilted, 2–3 minutes. Season with salt and pepper.
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Reduce heat to low. Stir in ricotta, parmesan, lemon zest, and lemon juice. Add reserved pasta water gradually to reach desired consistency.
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Toss in cooked pasta to coat. Adjust seasoning as needed.
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Sprinkle parsley and pine nuts. Toss lightly and serve immediately.
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Optional: garnish with extra lemon zest or parmesan.
Notes
Use fresh ricotta for best texture. Spinach can be substituted with other greens. Protein additions like chicken or shrimp are optional.
Find it online: https://foodemily.com/creamy-lemon-ricotta-fettuccine-recipe/