Lemon Ricotta Pasta is a bright and creamy dish that combines light pasta with smooth ricotta cheese and a splash of fresh lemon. It’s refreshing and perfect for a quick dinner!
This meal is so simple to whip up; it takes only minutes! I love how the tangy lemon brings everything together. It’s like a sunshine hug on your plate! ☀️
Key Ingredients & Substitutions
Pasta: Fettuccine is fantastic because its flat shape holds onto the sauce well. But don’t worry! You can use any pasta you like, such as penne, spaghetti, or even gluten-free options.
Ricotta Cheese: I recommend using whole milk ricotta for a creamy texture. If you want a lighter option, low-fat ricotta works too. Cottage cheese could be a substitute if you’re looking for something different.
Lemon: Fresh lemons are best for their zest and juice. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but the flavor won’t be as vibrant.
Parmesan Cheese: Parmesan is my go-to for a nutty flavor. If you’re looking for a vegan option, nutritional yeast adds a cheesy taste without dairy. Grana Padano is another tasty alternative if you want something similar.
How Do I Make Sure My Pasta Sauce is Smooth and Creamy?
A common concern is ending up with a lumpy sauce. To achieve a silky texture, follow these tips:
- Make sure to reserve some pasta cooking water. This starchy water helps emulsify the sauce and gives it a creamy consistency.
- When mixing the ricotta sauce, add the pasta while it’s still hot. The heat helps the sauce melt and combine smoothly.
- Gradually add the reserved pasta water in small amounts. Stir continuously until you reach the desired creaminess.
Don’t rush this step! Taking your time will lead to a wonderfully clinging sauce that coats each noodle perfectly.
Lemon Ricotta Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz fettuccine pasta (or your preferred pasta)
For the Sauce:
- 1 cup ricotta cheese (whole milk for creaminess)
- 1 lemon (zest and juice)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1-2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
For Cooking:
- 1/4 cup pasta cooking water (reserved)
How Much Time Will You Need?
This recipe takes about 20-25 minutes total. You’ll spend around 10 minutes prepping ingredients and boiling the pasta, and another 10-15 minutes mixing and garnishing. It’s a quick and easy dish, perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, cook the fettuccine pasta according to package instructions until it’s al dente (soft but still firm). Stir occasionally to prevent sticking.
2. Prep the Lemon:
While the pasta is cooking, zest the lemon using a microplane or a fine grater, then cut it in half and juice it into a bowl. Set the zest and juice aside for later.
3. Make the Ricotta Sauce:
In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, minced garlic, grated Parmesan, olive oil, salt, and pepper. Mix everything together until you have a creamy and smooth sauce.
4. Drain and Combine:
When the pasta is ready, save about 1/4 cup of the cooking water, then drain the pasta. Don’t forget this step—it’s key for a luscious sauce!
5. Mix the Pasta and Sauce:
Immediately add the hot pasta to the bowl with the ricotta sauce. Toss everything together until the pasta is well-coated in the creamy mixture.
6. Adjust the Texture:
Gradually add the reserved pasta water to the pasta and sauce, mixing until the sauce becomes smooth and clings to the noodles perfectly. You can add more or less water depending on your desired consistency.
7. Season to Perfection:
Take a moment to taste your dish. If you’d like, adjust the seasoning with more salt, pepper, or lemon juice to elevate the flavors.
8. Plate and Garnish:
Serve the pasta on plates. Top with extra grated Parmesan, a sprinkle of fresh parsley, and if you enjoy a bit of heat, add some red pepper flakes.
9. Enjoy Your Meal!
Dig into your fresh, creamy, and tangy Lemon Ricotta Pasta! It’s a delightful dish that perfectly balances flavors and textures, making it a winner in any meal rotation.
Bon appétit!
Can I Use Other Types of Pasta?
Absolutely! While fettuccine is great, you can use any pasta shape you enjoy, such as penne, spaghetti, or even whole wheat or gluten-free pasta. Just adjust the cooking time based on the pasta you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat with a splash of water or olive oil to maintain the creamy texture.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese for a similar texture, or blend some silken tofu for a dairy-free option. Cream cheese can also work, though it will yield a richer flavor.
How Can I Make This Dish More Flavorful?
For an extra flavor boost, consider adding a pinch of nutmeg to the ricotta mixture or some fresh herbs like basil or thyme. Grilled vegetables or sautéed spinach also make lovely additions for more variety!
