This light and tasty pasta is the perfect summer dish!
For some reason dishes with lemon always make me think of warm weather.
It’s an easy recipe that won’t keep you in the kitchen for a long time, so you can be outside enjoying the beautiful weather.
All in all this dish took about 20 minutes to make. That’s it!
The serving size is also pretty big. There are four servings, each one is about two cups.
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What you need to make Lemon Ricotta Pasta:
- Cavatappi
- Low-fat ricotta cheese
- Grated Parmigiano-Reggiano
- Lemon
- Extra virgin olive oil
- Garlic
- Fresh basil
- Red pepper flakes
- Reserved pasta water
I used cavatappi noodles because I love the fun shape. You can use your favorite pasta, just make sure the points don’t change.
Using low-fat ricotta cheese helped to save points. It was only 4 points for 1/2 cup vs. whole milk ricotta cheese which is 8 points.
Only using 1 teaspoon of olive oil helped keep the points low. I wanted just enough oil so I could cook the garlic.
To make the Lemon Ricotta Pasta I started by boiling a large pot of water.
I cooked the noodles according to the package instructions.
When the noodles are done cooking, you want to reserve 1/2 cup of the pasta water. This is going to help make the creamy sauce.
Drain the noodles and set them to the side.
Using the same pan, heat up the olive oil and add the minced garlic. Let it cook for 30 seconds then add in the ricotta cheese, Parmigiano-Reggiano, lemon zest and juice.
Season with salt and pepper and let the mixture warm up. Once the cheese mixture is warm, stir in the pasta.
Top with fresh basil and red pepper flakes.
I like to serve the Lemon Ricotta Pasta with fresh vegetables or a side salad. It’s such an easy meal!
Yield: 4 servings (each serving is approximately 2 cups)
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- 3 cups uncooked De Cecco Cavatappi, No. 87
- 1/2 cup low-fat ricotta cheese
- 2 tablespoons grated Parmigiano-Reggiano
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- 1 lemon (zest and juice)
- 1-2 tablespoons fresh basil
- Salt and pepper, to taste
- Red pepper flakes (optional)
- 1/2 cup reserved pasta water (you probably won't use the full amount)
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Bring a large pot of water to a boil. Add the pasta and cook according to the package directions.
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When the noodles are done cooking reserve 1/2 cup of pasta water. Drain the noodles and set them aside.
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To the same pan add the olive oil and let it heat up. Add the minced garlic and cook over medium heat for 30 seconds.
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Stir in the ricotta cheese, grated Parmigiano-Reggiano, lemon zest and juice, salt and pepper. Add two tablespoons of reserved pasta water.
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The sauce should be creamy, not runny. If necessary you can add more pasta water. Add the pasta and toss together.
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Top with fresh basil and red pepper flakes.
Here are some more WW friendly recipes:
Angel Hair Pasta with Bacon and Garlic
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
Sandra
October 10, 2023 at 6:29 pmThank you for the recipe(, lemon ricotta pasta dish!) Made it tonight😊 easy and delicious!