Introduction
Lemon Ricotta Pasta is a simple yet indulgent dish that brings the fresh, bright flavors of lemon together with the creamy richness of ricotta cheese. This dish features perfectly cooked pasta tossed in a luscious, tangy sauce made with ricotta, lemon, and a touch of garlic, creating a harmonious blend of creamy, citrusy goodness. Whether for a quick weeknight dinner, a weekend meal, or a light summer meal, Lemon Ricotta Pasta is a refreshing and satisfying option that’s sure to please.
I remember the first time I made this dish for a light summer dinner. The zesty lemon paired with the creamy ricotta created such a refreshing combination, and the aroma filled the kitchen, making it impossible to resist. What I love about Lemon Ricotta Pasta is how simple yet flavorful it is. You can customize it with a sprinkle of Parmesan, fresh herbs like basil or parsley, or even add some sautéed vegetables or grilled chicken for extra flavor. The bright, tangy sauce is versatile and can be adjusted to your taste, making it perfect for any occasion.
This dish comes together in no time, too. With just a few basic ingredients, it’s easy to make a creamy, citrus-packed pasta that’s perfect for a quick meal or a special dinner. Whether you’re looking to impress guests or just treat yourself to something fresh and flavorful, Lemon Ricotta Pasta is always a crowd-pleaser!
Perfect for:
- Quick weeknight dinners
- Light summer meals
- Weekends with friends or family
- Lemon and pasta lovers
- Vegetarian meals
Why You’ll Love This Recipe
Here’s why Lemon Ricotta Pasta will become your go-to pasta dish:
- Creamy and Tangy Sauce: The combination of ricotta cheese and lemon creates a smooth, creamy sauce with a bright, zesty kick.
- Quick and Easy: This pasta comes together in under 30 minutes, making it a perfect option for busy nights.
- Light Yet Satisfying: The ricotta keeps it creamy without being overly heavy, while the lemon adds a refreshing contrast.
- Versatile: You can adjust the amount of lemon to suit your taste, or even add extra vegetables or herbs for a custom dish.
- Vegetarian: A flavorful, meat-free pasta dish that’s still rich and satisfying.
Preparation and Cooking Time
- Total Time: 30 minutes
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 4 servings
- Calories per serving: Approximately 400-450 calories
- Key Nutrients: Protein: 12g, Carbs: 50g, Fat: 18g
Ingredients
Gather these ingredients to make your Lemon Ricotta Pasta:
For the Pasta:
- 12 oz pasta (spaghetti, fettuccine, or your favorite variety)
- Salt, for the pasta water
For the Sauce:
- 1 cup ricotta cheese (preferably whole milk)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 2 lemons
- ½ cup pasta water (reserved from cooking the pasta)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (such as basil or parsley), for garnish (optional)
For Garnish (optional):
- Freshly grated Parmesan cheese
- Extra lemon zest
Ingredient Highlights
- Ricotta Cheese: Adds creaminess to the sauce, giving it a rich texture without being overly heavy.
- Lemon: Provides a refreshing tangy flavor that perfectly balances the creaminess of the ricotta.
- Olive Oil: Enhances the richness of the sauce and adds a smooth texture.
- Garlic: Adds a savory depth of flavor to the sauce, complementing the lemon.
- Herbs: Fresh basil or parsley adds a pop of color and freshness, balancing the creamy and tangy elements.
Step-by-Step Instructions
Here’s how to make Lemon Ricotta Pasta:
Prepare the Pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, until al dente. Reserve ½ cup of the pasta water before draining.
- Drain the Pasta: Drain the pasta and set it aside.
Make the Sauce:
- Sauté the Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
- Prepare the Ricotta Sauce: Add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir to combine and cook for 2-3 minutes until the mixture is smooth and heated through.
- Adjust the Consistency: Gradually add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency—creamy and smooth.
- Season the Sauce: Season with salt and freshly ground black pepper to taste.
Combine Pasta and Sauce:
- Toss the Pasta: Add the cooked pasta to the skillet with the ricotta sauce. Toss well to coat the pasta in the sauce, adding more pasta water if needed to make sure the pasta is evenly coated.
- Simmer Together: Let the pasta and sauce cook together for 1-2 minutes so the flavors meld.
Serve and Garnish:
- Plate the Pasta: Divide the pasta into bowls or plates.
- Garnish and Serve: Top with freshly grated Parmesan cheese, extra lemon zest, and a sprinkle of fresh herbs, if desired. Serve immediately.
How to Serve
- With a Side Salad: Pair with a light green salad for a refreshing meal.
- As a Light Lunch or Dinner: Perfect for a quick lunch or a simple dinner.
- With Roasted Vegetables: Add roasted vegetables like zucchini, asparagus, or cherry tomatoes for extra flavor.
- For a Fancy Touch: Serve with a drizzle of extra virgin olive oil or a few cracks of fresh black pepper.
Additional Tips
- Lemon Balance: Adjust the amount of lemon juice and zest based on your personal taste; more lemon for a tangier dish, less for a subtler flavor.
- Herb Variations: Feel free to experiment with different fresh herbs like thyme, oregano, or mint.
- Creamier Sauce: For an extra creamy texture, you can add a splash of heavy cream or use a mix of ricotta and mascarpone cheese.
- Make It Vegan: Use a dairy-free ricotta alternative and skip the Parmesan topping for a vegan version.
Recipe Variations
- Lemon Ricotta Pasta with Spinach
- Lemon Ricotta Pasta with Grilled Chicken
- Lemon Ricotta Pasta with Asparagus
- Lemon Ricotta Pasta with Mushrooms
- Lemon Ricotta Pasta with Roasted Cherry Tomatoes
- Lemon Ricotta Pasta with Pine Nuts
- Spicy Lemon Ricotta Pasta with Red Pepper Flakes
- Lemon Ricotta Pasta with Broccoli
- Lemon Ricotta Pasta with Shrimp
- Lemon Ricotta Pasta with Artichokes
Freezing and Storage
- Freezing: This pasta is best served fresh, but you can freeze the sauce (without the pasta) for up to 1 month. Reheat and add fresh pasta when ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of pasta water or olive oil.
Special Equipment
- Large pot for boiling pasta
- Large skillet for sauce
- Zester or grater for lemon zest
- Tongs or pasta spoon for tossing
FAQ Section
- Can I use low-fat ricotta? Yes, but whole milk ricotta gives a creamier result.
- Can I add other vegetables to the pasta? Absolutely, spinach, peas, or zucchini work well.
- Can I make this ahead of time? It’s best served fresh, but you can prepare the sauce in advance and just cook the pasta when you’re ready.
- Can I use a different type of pasta? Yes, any pasta shape works—penne, fusilli, or rigatoni are great options.
- Can I make this gluten-free? Use gluten-free pasta to make this dish gluten-free.
Conclusion
Enjoy the creamy, zesty goodness of Lemon Ricotta Pasta in every bite. The delicate balance of fresh lemon and rich ricotta creates a light yet indulgent flavor that’s perfect for any occasion. Whether you’re whipping it up for a quick weeknight meal or preparing it for a special weekend dish, this pasta is a guaranteed crowd-pleaser.
The smooth, creamy sauce coats each pasta perfectly, while the bright lemon adds a refreshing zing that elevates the dish. It’s simple to make yet impressive enough for any gathering, and it pairs wonderfully with a variety of sides or as a standalone dish.
I’d love to see how your Lemon Ricotta Pasta turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Enjoy your cooking adventure!