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Lemon Ricotta Pasta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

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)
  1. Bring a large pot of water to a boil. Add the pasta and cook according to the package directions.

  2. When the noodles are done cooking reserve 1/2 cup of pasta water. Drain the noodles and set them aside.

  3. 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.

  4. Stir in the ricotta cheese, grated Parmigiano-Reggiano, lemon zest and juice, salt and pepper. Add two tablespoons of reserved pasta water.

  5. The sauce should be creamy, not runny. If necessary you can add more pasta water. Add the pasta and toss together.

  6. Top with fresh basil and red pepper flakes.