Lemon Ricotta Pasta is light, creamy, and bursting with fresh flavor. Made with just a few simple ingredients, this dish brings together zesty lemon and rich ricotta for a refreshing and satisfying meal. It’s quick to prepare, perfect for busy weeknights or when you want something easy yet elegant.
Why We Love This LEMON RICOTTA PASTA Recipe
This Lemon Ricotta Pasta is a fantastic choice for several reasons, making it a favorite in many households. First, it’s incredibly easy to make, requiring minimal cooking skills yet delivering maximum flavor. You can whip it up in under 30 minutes, making it a perfect option for busy weeknights.
Second, the combination of lemon and ricotta creates a fresh, uplifting flavor. The bright acidity of the lemon cuts through the creaminess of the ricotta, adding a layer of complexity that is both satisfying and enjoyable. Not to mention, the addition of sweet peas and garlic enhances the overall taste with bursts of sweetness and depth.
Finally, this dish is versatile and adaptable. You can easily add your favorite vegetables or proteins to personalize it further, ensuring that it never feels monotonous. Each time you make this recipe, you can have a unique dining experience!
Ingredients
- 1 lemon (zest and juice)
- 8 oz. pasta (your choice, such as spaghetti or fettuccine)
- 1 cup frozen peas
- 1 clove garlic (minced)
- 1 Tbsp butter
- 1 cup whole milk ricotta
- 1/4 cup grated Parmesan
- 1/4 tsp salt (to taste)
- 1/4 tsp freshly cracked black pepper (to taste)
- 1 pinch crushed red pepper (to taste)
These ingredients are not only simple but also allow for flavors to shine through in your pasta dish. They’re widely available, ensuring that you can make this delicious recipe with ease.
How to Make LEMON RICOTTA PASTA Directions
Creating this delightful Lemon Ricotta Pasta is a straightforward process that you will love. Follow these steps for a delicious result:
- Prepare the Lemon: Start by thoroughly washing the lemon. Using a microplane or fine grater, zest the lemon carefully, being cautious not to include any bitter white pith. Then, cut the lemon in half and squeeze out the juice, removing any seeds. Set both the zest and juice aside.
- Cook the Pasta: In a large pot of salted boiling water, cook your chosen pasta according to the package instructions, typically around 7–10 minutes, until al dente (firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water, as it will help create a creamy sauce later. Drain the pasta in a colander, placing the frozen peas in the colander to thaw and heat while you drain the pasta.
- Sauté the Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté it for about 1–2 minutes, stirring frequently until it becomes fragrant but not browned.
- Combine Ingredients: Add the drained pasta and peas to the skillet with the sautéed garlic. Pour in approximately 1/2 cup of the reserved pasta water and gently stir to combine everything well.
- Finish the Sauce: Turn off the heat. Now, add in the ricotta, grated Parmesan, lemon zest, and lemon juice. Toss everything together until fully mixed. If the sauce appears too thick, add more of the reserved pasta water, a little at a time, to reach your desired creamy consistency.
- Season: Finally, season your dish with salt, freshly cracked black pepper, and a pinch of crushed red pepper, adjusting to suit your taste preferences.
- Serve and Enjoy: The Lemon Ricotta Pasta is now ready to be served! Divide it among plates or bowls, and enjoy the vibrant flavors of your creation.
How to Serve LEMON RICOTTA PASTA
When it comes to serving up your Lemon Ricotta Pasta, presentation can make all the difference. Consider these tips for serving your dish:
First, serve the pasta warm, straight from the skillet. This way, the creaminess of the ricotta is preserved, and the dish appears more appetizing. A sprinkle of additional grated Parmesan cheese on top not only adds a touch of elegance but also enhances the flavor.
For added freshness, consider garnishing with a little extra lemon zest or a few basil leaves. The bright green color contrasts beautifully with the creamy pasta, making for an eye-catching dish.
Pair your Lemon Ricotta Pasta with a light side salad for a well-rounded meal. A simple arugula salad dressed in olive oil and lemon juice can complement the pasta’s flavors perfectly without overshadowing them.
Expert Tips: LEMON RICOTTA PASTA
To ensure your Lemon Ricotta Pasta turns out perfectly, here are some expert tips to consider:
- Use Fresh Ingredients: Whenever possible, opt for fresh lemons for the best flavor. Fresh ricotta also offers superior taste and creaminess compared to packaged varieties.
- Adjust Consistency: If your pasta seems too thick after adding the ricotta, don’t hesitate to add more of the reserved pasta water. This starchy water helps in achieving a perfect creamy sauce that clings to the pasta beautifully.
- Experiment with Pasta Types: While the recipe calls for traditional pasta, don’t hesitate to experiment with whole grain or gluten-free pasta for different textures and health benefits.
- Add Veggies or Proteins: Want to bulk up your dish? Feel free to add sautéed spinach, grilled chicken, or shrimp for a protein boost while maintaining the dish’s delightful flavors.
How to Store LEMON RICOTTA PASTA
If you happen to have leftovers (though we doubt you will!), storing your Lemon Ricotta Pasta is simple:
- Cool Down: Allow the pasta to cool to room temperature before storing, as this helps minimize condensation in the storage container.
- Use Airtight Containers: Transfer your Lemon Ricotta Pasta to airtight containers. This will keep the dish fresh and prevent any unwanted odors from neighboring foods in your refrigerator.
- Refrigerate: Store the pasta in the refrigerator. It should last for about 3 days.
- Reheat Gently: To reheat, place the pasta in a skillet over low heat. Add a splash of water or extra ricotta to restore creaminess as you warm the dish.
Variation of LEMON RICOTTA PASTA
The beauty of Lemon Ricotta Pasta lies in its adaptability. Here are some variations to excite your palate:
- Lemon Ricotta Pasta with Asparagus: During asparagus season, toss in some lightly blanched asparagus for a seasonal touch that pairs perfectly with the creamy ricotta.
- Lemon Garlic Shrimp Pasta: For a protein-packed version, sauté shrimp with garlic before adding in the pasta and follow the rest of the recipe as directed.
- Mediterranean Style: Add olives, sun-dried tomatoes, and artichoke hearts for a Mediterranean twist that will transport your taste buds to the sunny shores of Italy.
- Spinach & Ricotta: Incorporate fresh spinach into the recipe. Sauté it with the garlic to create a vibrant, healthful dish that adds flavor and nutrients.
FAQ about LEMON RICOTTA PASTA
What makes Lemon Ricotta Pasta so special?
Lemon Ricotta Pasta shines because of its balance of vibrant acidity from the lemon and the creaminess of ricotta, creating a delightful dish that is both comforting and refreshing.
Can I make Lemon Ricotta Pasta ahead of time?
While it’s best enjoyed fresh for optimal flavor and texture, you can prepare the components ahead of time. Store them separately and mixed just before serving to avoid pasta sticking together.
What’s the best type of pasta to use for this recipe?
While you can use any type of pasta you prefer, long strands like spaghetti or fettuccine work particularly well. They allow for a delightful balance of sauce and pasta in every bite.
Can I add meat to Lemon Ricotta Pasta?
Absolutely! Grilled chicken or shrimp would enhance the dish, providing hearty protein while complementing the bright flavors.
Lemon Ricotta Pasta
Ingredients
Main ingredients
- 1 lemon (zest and juice) Use fresh lemon for the best flavor.
- 8 oz. pasta (your choice, such as spaghetti or fettuccine) Choose your preferred pasta type.
- 1 cup frozen peas Add to colander while draining pasta to thaw.
- 1 clove garlic (minced) Freshly minced garlic enhances flavor.
- 1 Tbsp butter For sautéing garlic.
- 1 cup whole milk ricotta Fresh ricotta adds creaminess.
- 1/4 cup grated Parmesan adds savory flavor.
- 1/4 tsp salt (to taste) Adjust to personal preference.
- 1/4 tsp freshly cracked black pepper (to taste) Adjust to personal preference.
- 1 pinch crushed red pepper (to taste) Optional for added heat.
Instructions
Preparation
- Wash the lemon thoroughly, zest it with a microplane, then juice it, removing any seeds. Set aside the zest and juice.
- In a large pot of salted boiling water, cook the pasta according to package instructions (7-10 minutes), until al dente.
- Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta in a colander, placing the frozen peas in the colander to thaw.
Cooking
- Melt the butter in a large skillet over medium heat, then sauté the minced garlic for 1-2 minutes until fragrant.
- Add the drained pasta and peas to the skillet, pour in about 1/2 cup of reserved pasta water, and gently stir to combine.
- Turn off the heat and add the ricotta, Parmesan, lemon zest, and juice, mixing until well combined. Adjust consistency with reserved pasta water if needed.
- Season with salt, pepper, and crushed red pepper to taste.
Serving
- Serve warm, topped with more grated Parmesan and fresh lemon zest or basil, if desired.