Lemon Ricotta Pasta
Lemon Ricotta Pasta is creamy, delicious and easy to make. Simple ingredients come together in under 30 minutes for an easy weeknight dinner.
Begin by cooking the pasta to al dente, according to the directions on the package. Make sure you reserve some of the pasta water after cooking to use for the sauce.
Heat butter in a large skillet over medium-high heat and cook the asparagus for about 5 minutes.
Next, add in the garlic and cook for 1-2 minutes until fragrant. Season with salt, lemon zest and lemon juice.
Stir in the ricotta cheese, black pepper and parmesan cheese. Pour in the reserved pasta water, about ¼ cup at a time if the sauce appears to thick and clumpy.
Turn off the heat and mix the pasta with the ricotta sauce.
The lemon ricotta pasta is best when served immediately after cooking. You can eat it the next day as leftovers, but just be aware that the sauce will not be as creamy after sitting in the fridge.
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