Lemon Ricotta Pasta is a bright and creamy dish that’s super easy to whip up. With just a few ingredients like ricotta cheese, fresh lemon juice, and pasta, it’s refreshing and tasty!
I love how the lemon adds a zing that makes every bite feel special! It’s perfect for a quick weeknight dinner or when you just want something comforting without much fuss.
Key Ingredients & Substitutions
Pasta: I love using fettuccine for its nice width, but you can swap it with linguine or even spaghetti. If you’re looking to make it gluten-free, try using gluten-free pasta available at most stores!
Ricotta Cheese: Whole milk ricotta gives a rich, creamy texture. If you’re watching your calories, you could go for part-skim, but it might not be as silky. Cottage cheese is a good substitute in a pinch, just blend it for a smoother consistency!
Lemon: Fresh is best! The zest and juice brighten the dish. If you don’t have a lemon, lime can work too for a different but tasty zing.
Parmesan Cheese: Grated Parmesan is great for flavor and texture. Pecorino Romano is a tasty substitute if you want a bolder taste. Nutritional yeast can be used for a dairy-free option while still giving a cheesy flavor.
Garlic: Fresh garlic adds a good punch. If you prefer less intensity, try garlic powder, or skip it altogether.
How Do I Make My Sauce Creamy?
The key to a creamy sauce is all in the mixing and pasta water. Here’s how to ensure that perfect creaminess:
- After cooking your pasta, reserve about a cup of the starchy cooking water. This helps to emulsify and thicken the sauce.
- Combine the cooked pasta with the ricotta mixture while it’s still hot. This helps the cheese soften and mix better.
- Add the reserved pasta water gradually! Start with a little, toss, and see how it looks. Keep going until you reach your desired consistency.
- Make sure to taste and adjust the seasoning as you mix. Sometimes, a bit more lemon juice or salt can elevate the flavors even more!
Enjoy this lemony delight—it’s like a hug in a bowl!
How to Make Lemon Ricotta Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz fettuccine or linguine pasta
Cheese Mixture:
- 1 cup ricotta cheese (whole milk preferred)
- Zest of 1 large lemon
- 1 tbsp lemon juice
- 1/2 cup grated Parmesan cheese, plus extra for serving
Other Additions:
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley leaves, for garnish (optional)
- Red pepper flakes (optional, for a subtle kick)
How Much Time Will You Need?
This delicious Lemon Ricotta Pasta takes about 15 minutes of preparation and approximately 10 minutes to cook, making a total time of around 25 minutes. Quick, simple, and oh-so-satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until it’s al dente. Remember to reserve about 1 cup of the hot pasta water before draining the pasta, as this will help with mixing the sauce later.
2. Create the Ricotta Mixture:
While the pasta is cooking, grab a large mixing bowl. Combine the ricotta cheese, lemon zest, lemon juice, grated Parmesan, minced garlic, olive oil, salt, and a few grinds of black pepper. Mix everything well until you have a creamy and smooth mixture.
3. Combine the Pasta and Sauce:
Once your pasta is ready and drained, add it directly into the ricotta mixture while it’s still hot. Toss everything gently to ensure that the noodles are evenly coated. If the sauce feels too thick, gradually add the reserved pasta water, mixing until you reach your desired creaminess.
4. Final Touches:
Take a moment to taste the pasta. You might want to add a pinch more salt, a dash of pepper, or an extra squeeze of lemon juice depending on your preference.
5. Serve and Garnish:
Dish up the pasta onto plates and admire your creation! Top with additional Parmesan cheese, a sprinkle of lemon zest, some freshly cracked black pepper, and fresh parsley leaves. If you like a bit of heat, sprinkle on some red pepper flakes.
6. Enjoy!
Serve the pasta immediately while it’s hot and enjoy the bright, creamy flavors of this delicious Lemon Ricotta Pasta! Perfect for any night of the week!
This dish is a wonderful blend of creamy and citrusy flavors, making it satisfying and refreshing. Enjoy cooking!
Can I Use Different Pasta Types?
Absolutely! While fettuccine or linguine works wonderfully, you can substitute it with any pasta shape you prefer, such as spaghetti or penne. For a gluten-free option, choose a gluten-free pasta available in stores.
How Can I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of pasta water if the sauce has thickened too much.
What If I Don’t Have Ricotta Cheese?
No problem! You can substitute ricotta with cottage cheese, but blend it first for a smoother texture. Cream cheese is another alternative; just thin it out with a little milk or cream to mimic the consistency of ricotta.
Can I Make This Recipe Vegan?
Yes, you can! Replace the ricotta with a vegan ricotta alternative made from blended tofu or cashews mixed with nutritional yeast. Use a vegan Parmesan substitute or nutritional yeast for a cheesy flavor, and ensure your pasta is egg-free.
