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Lemon Ricotta Pasta

Yield: 4 servings (each serving is approximately 2 cups)
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients

  • 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)

Instructions

  • Bring a large pot of water to a boil. Add the pasta and cook according to the package directions.
  • When the noodles are done cooking reserve 1/2 cup of pasta water. Drain the noodles and set them aside.
  • 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.
  • Stir in the ricotta cheese, grated Parmigiano-Reggiano, lemon zest and juice, salt and pepper. Add two tablespoons of reserved pasta water.
  • The sauce should be creamy, not runny. If necessary you can add more pasta water. Add the pasta and toss together.
  • Top with fresh basil and red pepper flakes.