Description
A delightful dish featuring a creamy ricotta sauce balanced with zesty lemon and sautéed mushrooms, perfect for family dinners or special gatherings.
Ingredients
Scale
- 8 oz pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1 lemon (juiced and zested)
- 8 oz mushrooms (cremini or button)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- Fresh herbs (basil or parsley, chopped)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil water in a large pot, add salt, and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat, add sliced mushrooms, and sprinkle with salt. Sauté until golden brown (about 5-7 minutes).
- Add Garlic: Stir in minced garlic and cook for another minute until fragrant.
- Combine Ricotta and Lemon: In a bowl, mix ricotta, lemon juice, and zest. Add reserved pasta water to achieve a creamy consistency.
- Mix Everything Together: Add drained pasta to the skillet with mushrooms, pour ricotta mixture over it, and toss together, adding more pasta water as needed.
- Finish with Fresh Herbs: Stir in fresh herbs and season with salt and pepper to taste.
- Serve and Enjoy: Serve immediately, garnished with additional herbs and a drizzle of olive oil.
Notes
For variations, consider using zucchini noodles for a gluten-free option or adding red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Creamy Pasta, Lemon Ricotta, Easy Dinner, Vegetarian Recipe