Fettuccine with Ricotta and Dill Sauce
Elevate your pasta night with this exquisite Fettuccine with Ricotta and Dill Sauce—a recipe that combines velvety ricotta cheese with the bright, herbaceous flavor of fresh dill and zesty lemon. Perfectly cooked fettuccine is coated in a creamy garlic-infused sauce that's effortlessly light yet indulgent, thanks to the delicate balance of olive oil, Parmesan, and a splash of pasta water to achieve the ideal consistency. Ready in just 25 minutes, this quick and easy dish is not only bursting with fresh flavors but also makes an elegant weeknight dinner or a crowd-pleasing option for casual entertaining. Serve it with a sprinkle of Parmesan and extra dill for a stunning finishing touch. Keywords: Fettuccine recipe, ricotta pasta, creamy dill sauce, quick pasta dinner, lemon ricotta pasta.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 400 grams fettuccine
- 250 grams ricotta cheese
- 3 tablespoons fresh dill
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 50 grams parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
While the pasta is cooking, finely chop the garlic and fresh dill.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Reduce the heat to low and stir in the ricotta cheese, lemon zest, lemon juice, salt, and black pepper. Mix well until the ingredients combine into a creamy sauce.
Add the reserved pasta cooking water gradually, 1/4 cup at a time, stirring until the sauce reaches your desired consistency. You may not need the entire cup.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce.
Stir in the fresh dill and half of the grated parmesan cheese. Mix well.
Taste and adjust the seasoning if needed, adding more salt or black pepper to your liking.
Serve immediately, garnished with the remaining parmesan cheese and extra fresh dill if desired.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
