Lemon Ricotta Pasta: A Delicious & Easy Recipe

Lemon Ricotta Pasta: Prepare to be transported to a sun-drenched Italian countryside with every single bite! This isn’t just a pasta dish; it’s a celebration of simple, fresh ingredients that come together in perfect harmony. Have you ever craved a meal that’s both comforting and invigorating, creamy yet light? Then look no further, because this recipe is about to become your new weeknight staple.

While the exact origins of Lemon Ricotta Pasta are debated, the combination of ricotta cheese and lemon has deep roots in Italian culinary tradition, particularly in the southern regions where lemons thrive. Ricotta, meaning “re-cooked,” is a whey cheese known for its delicate flavor and creamy texture. Pairing it with the bright, zesty notes of lemon is a classic Italian move, creating a balance that’s both refreshing and satisfying. It’s a dish that speaks of resourcefulness and making the most of what’s available, a hallmark of Italian cooking.

People adore this dish for its incredible ease and speed of preparation. In under 30 minutes, you can have a restaurant-quality meal on the table. The creamy ricotta sauce clings beautifully to the pasta, while the lemon adds a vibrant tang that cuts through the richness. It’s a symphony of flavors and textures – the soft pasta, the smooth ricotta, the bright lemon, and a hint of Parmesan for a salty, savory finish. Whether you’re a seasoned chef or a beginner in the kitchen, this Lemon Ricotta Pasta recipe is guaranteed to impress.

Ingredients:

• Pasta: 1 pound of your favorite pasta shape (I love using linguine or spaghetti for this!)
• Ricotta Cheese: 15 ounces (about 2 cups) of whole milk ricotta cheese, drained
• Lemon: 2 large lemons, zested and juiced
• Parmesan Cheese: 1/2 cup grated Parmesan cheese, plus more for serving
• Olive Oil: 1/4 cup extra virgin olive oil
• Garlic: 2 cloves garlic, minced
• Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
• Fresh Basil: 1/4 cup chopped fresh basil, plus more for garnish
• Salt: To taste
• Black Pepper: Freshly ground black pepper, to taste
• Pasta Water: Reserved from cooking the pasta

Preparing the Lemon Ricotta Sauce:

1. Drain the Ricotta: This is a crucial step! Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a paper towel. Let it drain in the refrigerator for at least 30 minutes, or even better, for an hour. This will remove excess moisture and prevent the sauce from being watery. I usually place the sieve over a bowl to catch the draining liquid.
2. Zest and Juice the Lemons: While the ricotta is draining, zest both lemons using a microplane or fine grater. Be careful to only zest the yellow part of the peel, avoiding the white pith underneath, which can be bitter. Then, juice both lemons. You should get about 1/4 cup of lemon juice.
3. Combine the Ingredients: In a medium bowl, combine the drained ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, salt, and black pepper. Mix well until everything is thoroughly combined and the mixture is smooth and creamy. Taste and adjust the seasoning as needed. I sometimes add a pinch more salt or a squeeze more lemon juice depending on my preference.

Cooking the Pasta:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Remember to generously salt the water – it really makes a difference in the flavor of the pasta!
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It will help to create a creamy and emulsified sauce. I use a heat-resistant measuring cup to scoop out the water before draining the pasta.
3. Drain the Pasta: Drain the pasta in a colander. Don’t rinse it! We want to keep that starchy coating on the pasta to help the sauce cling.

Bringing it All Together:

1. Sauté the Garlic: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds, or until the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add the Pasta to the Skillet: Add the drained pasta to the skillet with the garlic-infused oil. Toss to coat the pasta evenly.
3. Add the Lemon Ricotta Sauce: Reduce the heat to low. Add the lemon ricotta sauce to the skillet and gently toss to combine with the pasta.
4. Add Pasta Water: Gradually add the reserved pasta water, a little at a time, tossing constantly, until the sauce reaches your desired consistency. You may not need to use all of the pasta water. The goal is to create a creamy, emulsified sauce that coats the pasta beautifully.
5. Stir in Basil: Stir in the chopped fresh basil.
6. Serve Immediately: Serve the pasta immediately in bowls. Garnish with extra grated Parmesan cheese and fresh basil leaves. A drizzle of olive oil is also a nice touch.

Tips for the Best Lemon Ricotta Pasta:

• Use High-Quality Ricotta: The quality of the ricotta cheese will greatly impact the flavor of the dish. Opt for whole milk ricotta cheese for the best flavor and texture.
• Don’t Overcook the Pasta: Al dente pasta is key! Overcooked pasta will become mushy and won’t hold the sauce as well.
• Taste and Adjust Seasoning: Taste the sauce throughout the cooking process and adjust the seasoning as needed. You may want to add more salt, pepper, lemon juice, or red pepper flakes to suit your taste.
• Serve Immediately: This pasta is best served immediately, as the sauce can thicken as it sits.
• Add Protein: If you want to add some protein to this dish, consider adding grilled chicken, shrimp, or sausage.
• Vegetable Variations: Feel free to add some vegetables to this pasta dish. Asparagus, peas, or zucchini would all be delicious additions. Sauté them along with the garlic before adding the pasta.
• Make it Gluten-Free: Use your favorite gluten-free pasta to make this dish gluten-free.

Variations:

• Spicy Lemon Ricotta Pasta: Increase the amount of red pepper flakes for a spicier dish.
• Lemon Ricotta Pasta with Shrimp: Sauté shrimp with the garlic and red pepper flakes before adding the pasta.
• Lemon Ricotta Pasta with Asparagus: Sauté asparagus with the garlic before adding the pasta.
• Lemon Ricotta Pasta with Peas: Add frozen peas to the skillet along with the pasta and sauce.

Storage:

Leftover lemon ricotta pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water if needed to loosen the sauce. The pasta may not be as creamy as it was when freshly made, but it will still be delicious.

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 combine to create a symphony of flavors that’s both comforting and refreshing. It’s quick, easy, and guaranteed to impress, making it a must-try for anyone looking for a simple yet sophisticated meal.

Why is this recipe a must-try? Because it delivers maximum flavor with minimal effort. We’re talking about a dish that comes together in under 30 minutes, using ingredients you likely already have in your pantry and refrigerator. The bright lemon cuts through the richness of the ricotta, creating a balanced and utterly delicious sauce that clings beautifully to every strand of pasta. Plus, it’s incredibly versatile!

Looking for serving suggestions? This Lemon Ricotta Pasta is fantastic on its own, but it also pairs beautifully with grilled chicken, shrimp, or salmon. For a vegetarian option, consider adding roasted vegetables like asparagus, zucchini, or bell peppers. A sprinkle of toasted pine nuts or chopped walnuts adds a delightful crunch, while a handful of fresh basil or parsley elevates the aroma and visual appeal.

Variations to explore:

* Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
* Go green: Stir in some wilted spinach or kale for added nutrients and a pop of color.
* Cheese, please: Grate some Parmesan or Pecorino Romano cheese over the finished dish for an extra layer of savory flavor.
* Lemon lover’s dream: Enhance the lemon flavor by adding a teaspoon of lemon zest to the ricotta mixture.
* Pasta possibilities: While I love this with spaghetti or linguine, feel free to experiment with other pasta shapes like penne, farfalle, or even gnocchi.

I truly believe you’ll fall in love with this Lemon Ricotta Pasta as much as I have. It’s become a staple in my kitchen, and I’m confident it will become one in yours too. It’s the perfect dish for a busy weeknight, a casual weekend lunch, or even a light and elegant dinner party. The possibilities are endless!

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I’m so excited for you to experience the joy of creating this delicious and easy meal.

And now, the most important part: I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and stories in the comments below. Let’s create a community of Lemon Ricotta Pasta lovers! Your feedback is invaluable, and I can’t wait to see what culinary masterpieces you create. Happy cooking!

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