Linguine with Ricotta
Creamy, zesty, and herbaceous, this Linguine with Ricotta recipe is a quick and elegant dinner idea that comes together in just 25 minutes. Delicate linguine strands are coated in a velvety sauce of whole milk ricotta and Parmesan cheese, brightened with the vibrant flavors of fresh lemon zest and juice. A hint of garlic sautéed in olive oil adds depth, while freshly chopped basil and parsley bring a burst of garden-fresh aroma and color. Perfectly balanced and irresistibly creamy, this dish uses reserved pasta water to achieve its silky consistency, making it a standout choice for a light yet fulfilling weeknight meal. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a touch of decadence. This easy-to-make classic is destined to become a family favorite!
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 1 cup Ricotta cheese (whole milk)
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1 tsp Lemon zest
- 1 tbsp Fresh lemon juice
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh basil leaves (chopped)
- 2 tbsp Fresh parsley (chopped)
- 1 cup Reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
While the pasta is cooking, prepare the sauce. In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Mix until smooth and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced 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 mixture. Add 1/2 cup of the reserved pasta water to create a smooth sauce. Stir well and adjust the consistency by adding more pasta water if needed.
Add the drained linguine to the skillet with the ricotta sauce. Toss the pasta gently to coat the noodles evenly in the sauce.
Remove the skillet from the heat and stir in the chopped basil and parsley for a fresh, herby finish.
Taste the pasta and adjust the seasoning with additional salt and pepper, if needed.
Serve the linguine immediately, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 465 mg | 36% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 151 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.
