Description
A creamy and zesty pasta dish featuring ricotta and fresh lemon, perfect for a quick weeknight meal.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup ricotta cheese
- 1 lemon (zested and juiced)
- 2 cloves garlic (minced)
- 2 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Olive oil
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Combine pasta, lemon juice, lemon zest, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Stir in ricotta cheese and grated Parmesan until creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley.
Notes
For a vegan option, substitute ricotta and Parmesan with cashew cream and nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg