Lemon Ricotta Pasta


  • 1 bundle of pasta (spaghetti or linguine)
  • 1 cup of Ricotta
  • 1 cup of plain Greek Yogurt
  • Zest of 1 lemon
  • 3 tbsp of lemon juice, fresh squeezed
  • 1 bundle of basil, finely chopped
  • 3 tbsp of freshly minced garlic
  • 1 cup of reserved pasta water
  • 2 tbsp olive oil
  • 1/2 tsp of ground thyme
  • salt/pepper to taste
  1. Boil water and cook pasta according to package directions. Be sure to reserve one cup of the pasta water for the sauce.
    In a separate bowl mix together the ricotta, yogurt, lemon zest, lemon juice, basil, garlic, olive oil, thyme, salt, and pepper. Once your pasta is cooked, add your cup of pasta water.
    Using tongs, pull the cooked pasta from your pot, and place them in the sauce. Toss the pasta until covered.
    Optional: Top with grated parmesan for added flavor and serve hot with garlic bread.

Yum! Enjoy.

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