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Lemon Ricotta Pasta

Lemon Ricotta Pasta

Tracy Nawara
Sink your teeth into a light and refreshing summer GF pasta dish! This Lemon Ricotta Pasta is an easy meal that will leave you feeling nourished and refreshed.
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian
Servings 2 servings

Ingredients
  

  • 8 oz. gluten-free pasta, cooked
  • 1 cup pasta water (save from cooking process)
  • 1 cup whole milk ricotta cheese
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 2 tsp fresh thyme leaves
  • 1 pinch crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup freshly chopped parsley

Instructions
 

  • Boil your pasta as per the package directions. Using a ladle, carefully save ½ cup of pasta cooking water to add to your sauce later. Drain.
  • Add the ricotta, olive oil, lemon zest, lemon juice, thyme, red pepper flakes, salt, and pepper to the pasta pot. Mix well. Turn on the heat to low.
  • Add the drained, cooked pasta to the pot along with a little bit of pasta water at a time, mixing well to create a sauce that coats the noodles. You may not need all of the pasta water.
  • Finish with the Parmesan and stir once more before turning off the burner. Serve hot.
Keyword Lemon Ricotta Pasta
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