Lemon Ricotta Pasta: A Delicious & Easy Recipe

Lemon Ricotta Pasta: Prepare to be amazed by this deceptively simple dish that delivers an explosion of bright, creamy, and utterly satisfying flavors! Forget complicated sauces and hours in the kitchen; this recipe is your secret weapon for a quick and elegant meal that will impress even the most discerning palates.

While the exact origins of Lemon Ricotta Pasta are debated, the combination of ricotta cheese and lemon has deep roots in Italian culinary tradition. Ricotta, meaning “recooked,” has been a staple in Italian kitchens for centuries, prized for its delicate flavor and versatility. The addition of lemon, a fruit abundant in the Mediterranean, adds a zesty brightness that cuts through the richness of the cheese, creating a harmonious balance of flavors.

What makes this pasta dish so irresistible? It’s the perfect marriage of creamy texture, tangy citrus, and comforting pasta. The ricotta melts into a luscious sauce, clinging to each strand of pasta, while the lemon zest and juice add a vibrant, refreshing note. It’s a dish that’s both sophisticated and approachable, perfect for a weeknight dinner or a special occasion. Plus, it comes together in under 30 minutes, making it a lifesaver for busy weeknights. I know you’ll love how easy it is to create such a flavorful and impressive meal!

this Recipe

Ingredients:

• 1 pound pasta (spaghetti, linguine, or fettuccine work best)
• 15 ounces ricotta cheese (full-fat is recommended for the best flavor and texture)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 cup fresh lemon juice (from about 2 lemons)
• Zest of 2 lemons
• 1/4 cup olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil, plus more for garnish
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 1/2 cup reserved pasta water

Preparing the Lemon Ricotta Cream:

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and Pecorino Romano cheese. I like to use a whisk to make sure everything is nicely combined and there are no lumps of ricotta.
2. Add the lemon juice and lemon zest to the cheese mixture. The lemon juice will help to thin out the ricotta and create a creamy sauce. The zest adds a wonderful bright lemon flavor.
3. Stir in the olive oil. The olive oil will add richness and help to emulsify the sauce.
4. Add the minced garlic, chopped basil, and chopped parsley. These herbs will add a fresh, herbaceous flavor to the sauce. Don’t be shy with the herbs!
5. If you’re using red pepper flakes, add them now. This will add a subtle kick to the dish.
6. Season the ricotta mixture with salt and freshly ground black pepper to taste. Remember that the cheeses are already salty, so start with a small amount of salt and add more as needed. I usually add about 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
7. Mix everything together until well combined. The sauce should be smooth and creamy. If it seems too thick, you can add a tablespoon or two of milk or cream to thin it out. However, we’ll be using pasta water later, so don’t worry too much about the consistency at this point.
8. Taste the sauce and adjust the seasonings as needed. You may want to add more lemon juice, salt, pepper, or red pepper flakes to your liking.
9. Set the lemon ricotta cream aside while you cook the pasta.

Cooking the Pasta:

1. Bring a large pot of salted water to a boil. The water should be generously salted – about 1 tablespoon of salt per gallon of water. This will help to season the pasta as it cooks.
2. Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite. I usually start checking the pasta a minute or two before the recommended cooking time.
3. Before draining the pasta, reserve about 1/2 cup of the pasta water. The starchy pasta water will help to create a creamy sauce and bind the pasta and sauce together.
4. Drain the pasta in a colander. Don’t rinse the pasta, as this will wash away the starch that helps the sauce cling to it.

Combining the Pasta and Sauce:

1. Immediately add the drained pasta to the bowl with the lemon ricotta cream.
2. Using tongs, toss the pasta and sauce together until the pasta is evenly coated.
3. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water will help to loosen the sauce and create a creamy emulsion.
4. Continue to toss the pasta and sauce together until everything is well combined.
5. Serve the pasta immediately.

Serving and Garnishing:

1. Divide the pasta among individual serving bowls.
2. Garnish each serving with more grated Parmesan cheese, more grated Pecorino Romano cheese, and more chopped fresh basil and parsley.
3. Drizzle each serving with a little extra olive oil.
4. Serve immediately and enjoy!

Tips and Variations:

• Use high-quality ingredients. The quality of the ingredients will make a big difference in the flavor of the dish. Use fresh, high-quality ricotta cheese, Parmesan cheese, Pecorino Romano cheese, lemons, and herbs.
• Don’t overcook the pasta. Overcooked pasta will be mushy and won’t hold the sauce well. Cook the pasta until al dente.
• Reserve the pasta water. The starchy pasta water is essential for creating a creamy sauce. Don’t skip this step!
• Adjust the seasonings to your liking. Taste the sauce and adjust the seasonings as needed. You may want to add more lemon juice, salt, pepper, or red pepper flakes to your liking.
• Add vegetables. You can add vegetables to this dish to make it more substantial. Some good options include asparagus, peas, spinach, or zucchini. Sauté the vegetables in olive oil before adding them to the pasta.
• Add protein. You can also add protein to this dish. Some good options include grilled chicken, shrimp, or sausage.
• Make it gluten-free. Use gluten-free pasta to make this dish gluten-free.
• Make it vegan. Use vegan ricotta cheese and vegan Parmesan cheese to make this dish vegan. You can also use nutritional yeast in place of the Parmesan cheese.
• Add some zest! Don’t be afraid to experiment with different citrus zests. Orange or grapefruit zest can add a unique twist.
• Spice it up! If you like a little more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Make it ahead. The lemon ricotta cream can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature before using.
• Reheating. Leftovers can be reheated in the microwave or in a skillet over medium heat. Add a little milk or cream to the pasta to keep it from drying out.

Why This Recipe Works:

This Lemon Ricotta Pasta recipe is a winner for several reasons:

• Simplicity: It requires minimal ingredients and is incredibly easy to prepare, making it perfect for a quick weeknight meal.
• Flavor: The combination of creamy ricotta, bright lemon, and savory Parmesan creates a delightful and balanced flavor profile. The fresh herbs add a touch of freshness that elevates the dish.
• Versatility: It’s easily customizable. You can add vegetables, protein, or adjust the seasonings to suit your preferences.
• Comfort Food: It’s a comforting and satisfying dish that’s sure to please everyone at the table.
• Uses Simple Techniques: The recipe relies on simple cooking techniques that anyone can master, making it accessible to cooks of all skill levels.

Frequently Asked Questions:

• Can I use low-fat ricotta cheese? While you can use low-fat ricotta cheese, the full-fat version will provide a richer and creamier texture.
• Can I use bottled lemon juice? Freshly squeezed lemon juice is always best, but if you’re in a pinch, you can use bottled lemon juice.
• Can I use dried herbs? Fresh herbs are preferred, but you can use dried herbs if that’s all you have on hand. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
• How long will leftovers last? Leftovers will last for up to 3 days in the refrigerator.
• Can I freeze this

  

  Conclusion:

  This Lemon Ricotta Pasta isn’t just another pasta dish; it’s a vibrant, flavorful experience that will brighten up your weeknight dinner routine. The creamy ricotta, zesty lemon, and perfectly cooked pasta create a symphony of textures and tastes that’s both comforting and invigorating. I truly believe this recipe is a must-try because it’s quick, easy, and delivers restaurant-quality results with minimal effort. It’s the kind of dish that makes you feel good from the inside out, and who doesn’t want that?

  But the best part? It’s incredibly versatile! Serve it as a light lunch, a satisfying dinner, or even as a sophisticated side dish at your next gathering. For a heartier meal, consider adding grilled chicken, shrimp, or some crispy pancetta. The salty, savory element complements the creamy, lemony sauce beautifully. If you’re looking for a vegetarian option, sautéed asparagus, spinach, or mushrooms would be fantastic additions. A sprinkle of toasted pine nuts or walnuts adds a delightful crunch and nutty flavor.

  And don’t be afraid to experiment with different types of pasta! While I personally love the way the sauce clings to the ridges of penne or the delicate strands of spaghetti, you could also try using farfalle (bow tie pasta) or even a short, tubular pasta like rigatoni. Each shape will offer a slightly different textural experience, so have fun exploring your options. For a gluten-free version, simply substitute your favorite gluten-free pasta.

  Beyond the main ingredients, there are countless ways to customize this dish to your liking. If you prefer a more intense lemon flavor, add a little extra lemon zest or a squeeze of fresh lemon juice right before serving. For a touch of heat, a pinch of red pepper flakes will do the trick. And if you’re a cheese lover like me, feel free to add a generous grating of Parmesan or Pecorino Romano cheese on top.

  I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both elegant and approachable, perfect for impressing guests or simply treating yourself to a delicious and satisfying meal. The simplicity of the ingredients allows the flavors to truly shine, creating a memorable culinary experience.

  So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create some magic in the kitchen. I promise you won’t be disappointed. This Lemon Ricotta Pasta is destined to become a new favorite in your household.

  I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy cooking!

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  Lemon Ricotta Pasta: A Delicious & Easy Recipe

  Quick and easy Lemon Ricotta Pasta, creamy, bright, and bursting with fresh flavors. Perfect for a weeknight meal!

  Prep Time15 minutes

  Cook Time15 minutes

  Total Time30 minutes

  Category: Dinner

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 1 pound pasta (spaghetti, linguine, or fettuccine)
  • 15 ounces ricotta cheese (full-fat recommended)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Zest of 2 lemons
  • 1/4 cup olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup reserved pasta water

  Instructions

  1. Prepare Lemon Ricotta Cream: In a medium bowl, combine ricotta, Parmesan, and Pecorino Romano cheeses. Whisk until smooth.
  2. Add lemon juice, lemon zest, olive oil, minced garlic, chopped basil, parsley, and red pepper flakes (if using).
  3. Season with salt and pepper to taste. Mix well until smooth and creamy. If too thick, add a tablespoon or two of milk or cream to thin it out. Set aside.
  4. Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  5. Reserve 1/2 cup of pasta water before draining. Drain pasta in a colander (do not rinse).
  6. Combine: Immediately add drained pasta to the bowl with the lemon ricotta cream.
  7. Toss pasta and sauce together until evenly coated.
  8. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  9. Serve: Divide pasta among serving bowls. Garnish with more Parmesan cheese, Pecorino Romano cheese, fresh basil, and parsley. Drizzle with extra olive oil. Serve immediately.

  Notes

  • Use high-quality ingredients for the best flavor.
  • Don’t overcook the pasta; cook until al dente.
  • Reserving pasta water is crucial for a creamy sauce.
  • Adjust seasonings to your preference.
  • Add vegetables like asparagus, peas, spinach, or zucchini for a more substantial meal.
  • Add protein like grilled chicken, shrimp, or sausage.
  • Make it gluten-free by using gluten-free pasta.
  • Make it vegan by using vegan ricotta and Parmesan cheese.
  • Experiment with different citrus zests like orange or grapefruit.
  • Add a pinch of cayenne pepper or hot sauce for extra heat.
  • Lemon ricotta cream can be made ahead and stored in the refrigerator for up to 2 days.
  • Reheat leftovers in the microwave or skillet with a little milk or cream.