Lemon Ricotta Pasta is a delightful dish that brings together the creaminess of ricotta cheese and the brightness of fresh lemons. It’s a perfect choice for a light meal or a quick dinner that can impress anyone at the table with its simplicity and vibrant flavors.
Why Make This?
This recipe for lemon ricotta pasta is special because it combines the creamy texture of ricotta with the zesty flavor of fresh lemons, creating a dish that is both comforting and refreshing. The ingredients come together quickly, making it an ideal option for busy weeknights or when you want to impress guests without spending all day in the kitchen. The balance of flavors, along with a touch of freshness from herbs, makes this pasta dish stand out. Each bite offers a delightful blend of creamy richness and citrus brightness, making it a favorite for pasta lovers. The versatility of this dish allows you to enjoy it warm or at room temperature, enhancing its appeal during warmer months.
Equipment Lineup
To prepare lemon ricotta pasta, you will need a large pot for boiling pasta, a colander for draining, a mixing bowl for combining ingredients, and a skillet for sautéing any additional ingredients. A zester or grater will be helpful for the lemon zest, while a wooden spoon or spatula is essential for mixing. Consider using a measuring cup and spoons to ensure the right proportions, as well as a knife for chopping herbs or other toppings. A serving bowl is also recommended for presenting the final dish beautifully.
Tips You Can't Live Without
For the best results, use fresh ricotta cheese, as it offers the creamiest texture and flavor. Choose ripe lemons to ensure maximum juiciness and zest. When cooking the pasta, ensure it is al dente, as it will continue to cook slightly when mixed with the ricotta. Use reserved pasta water to achieve the desired creaminess and prevent the dish from drying out. It's crucial to store any leftovers in an airtight container in the refrigerator and consume them within two days. Always ensure that food is cooked to the appropriate temperatures, especially when handling ingredients like eggs or meats if you choose to add them. The internal temperature for cooked chicken should reach 165°F, while beef should be 160°F, and pork must reach 145°F with a three-minute rest.
Recipe Card
Ingredients
- 12 ounces pasta (spaghetti or your choice)
- 1 cup ricotta cheese (fresh)
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil (plus more for drizzling)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (freshly cracked)
- 1/4 cup fresh herbs (such as basil or parsley)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about one cup of pasta water before draining.
- In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, salt, and pepper. Mix until smooth and creamy.
- Add the drained pasta to the bowl with the ricotta mixture. Toss everything together, adding reserved pasta water a little at a time until the desired creaminess is reached.
- Garnish with fresh herbs and additional olive oil before serving. Enjoy warm or at room temperature.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently before serving.
Change It Up
Feel free to customize lemon ricotta pasta by adding seasonal vegetables such as asparagus, peas, or spinach for added nutrition and flavor. For a protein boost, consider mixing in grilled chicken or sautéed shrimp. You can also experiment with different herbs like basil, parsley, or mint to enhance the freshness of the dish. A sprinkle of red pepper flakes will add a spicy kick if desired. For a vegan option, substitute ricotta with a plant-based alternative made from nuts or tofu and use nutritional yeast for a cheesy flavor.
Serve It With
Serve lemon ricotta pasta warm, garnished with additional lemon zest and a drizzle of olive oil for an extra touch of flavor. A sprinkle of freshly cracked black pepper and a handful of chopped herbs on top can elevate the presentation. This dish pairs wonderfully with a simple side salad or crusty bread to soak up any leftover sauce. Enjoy it as an elegant main course or a side dish alongside grilled proteins.
Emergency Fixes
| Problem | Solution |
|---|---|
| The pasta seems too dry after mixing. | Add a bit of reserved pasta water gradually until the desired creaminess is achieved. |
| The flavor is too tangy or acidic. | Balance the flavors by adding a pinch of sugar or a drizzle of honey to mellow the acidity. |
| The ricotta clumps instead of blending smoothly. | Make sure to stir the ricotta thoroughly with the lemon juice and zest before adding the pasta. |
| Leftovers have dried out. | Reheat gently with a splash of olive oil or water to restore moisture. |
Questions I Get Asked
Can I use whole wheat pasta for this recipe?
Yes, whole wheat pasta can be used for a healthier alternative.
Is there a substitute for ricotta cheese?
You can use cottage cheese or a vegan ricotta alternative.
How can I make this dish gluten-free?
Substitute regular pasta with gluten-free pasta made from rice or legumes.
Can I prepare this dish in advance?
Yes, but it's best to mix the ricotta with the pasta just before serving to maintain creaminess.
