Description
A delightful creamy lemon ricotta pasta that brings comfort and joy to the dinner table, perfect for gatherings and family meals.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 1 cup fresh ricotta cheese
- 1 lemon (juice and zest)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1 cup sautéed mushrooms (shiitake or cremini)
- Fresh herbs (parsley or basil)
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve some pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Sauté sliced mushrooms with a pinch of salt for about 5-7 minutes, then add minced garlic and cook for an additional minute.
- In a large mixing bowl, combine ricotta cheese, lemon juice, and lemon zest. Whisk until smooth, adding a drizzle of olive oil. Season with salt and pepper.
- Add the cooked pasta to the ricotta mixture and toss to coat. Gradually add reserved pasta water to reach desired sauce consistency.
- Gently fold in the sautéed mushrooms until well combined.
- Plate the pasta and garnish with fresh herbs and optional lemon zest. Serve immediately.
Notes
For a lighter twist, substitute ricotta with cottage cheese. Use gluten-free pasta for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Keywords: creamy pasta, lemon ricotta, vegetarian pasta, comfort food, quick meals