Pasta With Ricotta

Pasta lovers rejoice! This creamy pasta with ricotta is a match made in heaven, featuring a velvety cheese sauce infused with garlic, parsley, and a hint of lemon.

Toss in some al dente pasta, cherry tomatoes, and sautéed mushrooms, and you’ve got a light, flavorful dish that’s perfect for a quick weeknight dinner.

Ingredients

• 300g pasta of your choice (linguine or fettuccine work well)
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup sliced mushrooms
• 1/4 cup chopped fresh basil
• 1 tablespoon lemon juice

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.

Reserve 1 cup of pasta water before draining.

In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, olive oil, garlic, salt, and pepper.

Mix well until smooth.

Add the chopped parsley, cherry tomatoes, mushrooms, and basil to the ricotta mixture.

Mix gently.

Add the cooked pasta to the ricotta mixture and toss until the pasta is well coated.

If the mixture seems dry, add a little of the reserved pasta water.

Stir in the lemon juice and adjust the seasoning if needed.

Serve immediately, garnished with additional parsley if desired.

Notes

Use high-quality ricotta cheese for the best flavor. Don’t overmix the ricotta mixture or it’ll become too dense.

Add some toasted nuts or pine nuts to the ricotta mixture for extra crunch.

Use different types of mushrooms for varying textures and flavors. If using cherry tomatoes, try to get the ones with different colors for a pop of color.

Add some spice with red pepper flakes if you like a little heat.

This recipe is very versatile, so feel free to add your favorite vegetables or protein. Leftovers can be refrigerated for up to 3 days, but it’s best served fresh.

You can also use other herbs like dill or thyme instead of parsley and basil.

Nutrional Value

• Calories: 420
• Protein: 25g
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 40mg
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 5g
• Sodium: 250mg
• Potassium: 450mg
• Vitamin A: 15% of the Daily Value (DV)
• Vitamin C: 40% of the DV
• Calcium: 25% of the DV
• Iron: 20% of the DV