This Easy Lemon Ricotta Pasta is a light and creamy dish that’s perfect for a quick meal. With fresh lemon and smooth ricotta, it’s bursting with flavor!
I love how the zesty lemon makes every bite cheerful. Plus, it’s so simple to whip up; just cook the pasta, mix in the ricotta, and add some zest. Easy peasy!
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni, but any similar pasta like penne or fusilli works great too. Just pick a shape you love!
Ricotta Cheese: Whole milk ricotta adds creaminess. You can substitute it with part-skim for a lighter option or even cottage cheese if you’re really trying to cut calories.
Parmesan Cheese: Freshly grated Parmesan gives a nice salty flavor. If you don’t have it, Pecorino Romano or nutritional yeast can be nice alternatives for a vegan option.
Lemon: Fresh lemon zest and juice bring brightness to the dish. If fresh lemons aren’t available, you could use bottled lemon juice, but fresh is always better for flavor!
Greens: Baby spinach or arugula works wonderfully here. If you don’t have these, try kale or even peas for a different touch.
How Do You Create a Creamy Sauce with Ricotta?
Making a creamy sauce with ricotta is quite simple! The key is combining it with pasta while the pasta is hot.
- First, mix your ricotta with other ingredients in a bowl before you drain the pasta. This allows the flavors to blend.
- When the pasta is ready, just add it directly to the ricotta mixture immediately after draining — use the heat from the pasta to warm the sauce.
- Add a bit of the reserved pasta cooking water gradually to achieve the desired creamy consistency. It’s magic!
- Finally, throw in your greens while the dish is warm to let them wilt slightly. This keeps them fresh and vibrant!
Easy Lemon Ricotta Pasta – Creamy & Light
Ingredients You’ll Need:
- 12 oz rigatoni or similar pasta
- 1 cup ricotta cheese (whole milk or part-skim)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 large lemon, plus extra for garnish
- Juice of 1 large lemon (about 3 tablespoons)
- 2 cups fresh baby spinach or arugula
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, plus extra for serving
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Pasta cooking water, reserved (about 1 cup)
How Much Time Will You Need?
This dish takes about 25 minutes from start to finish. Plan on 10 minutes for prep work (measuring and mixing ingredients) and around 15 minutes for cooking the pasta and bringing everything together. Quick and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add your rigatoni and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Make sure to stir the pasta occasionally to prevent sticking!
2. Prepare the Sauce:
While your pasta cooks, grab a large mixing bowl and whisk together the ricotta cheese, grated Parmesan cheese, lemon zest, lemon juice, olive oil, salt, black pepper, and red pepper flakes (if you’re adding a little heat). Mix until everything is creamy and well blended. It’s starting to smell delicious!
3. Combine Pasta and Sauce:
Once the pasta is done cooking, before you drain it, reserve about 1 cup of the starchy pasta cooking water. Then, drain the pasta in a colander. Quickly add the hot pasta to the bowl with the ricotta mixture. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your preferred creamy consistency. The heat from the pasta will help melt the ricotta nicely!
4. Add the Greens:
Now it’s time to fold in those lovely greens! While the pasta is still warm, gently mix in the fresh baby spinach or arugula, letting them wilt just a bit as you stir them into the pasta. This adds a nice pop of flavor and color!
5. Final Touches:
Taste your delicious pasta and adjust the seasoning with additional salt, pepper, or more lemon juice if needed. You want to ensure it’s just right for your taste buds!
6. Serve and Enjoy:
Serve your easy lemon ricotta pasta right away! Dish it up warm, garnishing with extra lemon zest, more Parmesan cheese, and a sprinkle of black pepper on top. Enjoy this light and creamy delight, perfect for a cheerful spring or summer meal!
FAQ for Easy Lemon Ricotta Pasta
Can I Use a Different Type of Pasta?
Absolutely! While rigatoni works beautifully, you can substitute it with any pasta you prefer, such as penne, fusilli, or even spaghetti. Just make sure to adjust the cooking time as needed for different pasta shapes.
What Can I Substitute for Ricotta Cheese?
If you’re looking for a substitute, cottage cheese is a great low-fat option. You can also use mascarpone for a richer flavor, or for a vegan version, try blended silken tofu mixed with a bit of lemon juice.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or olive oil to help loosen the sauce if it’s thickened up in the fridge.
Can I Make This Dish Vegan?
Yes! To make this dish vegan, substitute the ricotta with blended silken tofu or a cashew cream, omit the Parmesan cheese, and consider adding nutritional yeast for a cheesy flavor. Adjust the seasoning to suit your taste, and enjoy!
