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 mins
Cook Time 15 minutes mins
Course Main Course
Cuisine American, Italian
- 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
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