Lemon Ricotta Pasta
User Reviews
0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
4 - 6 servings
-
Calories
671 kcal
-
Course
Main Course
-
Cuisine
Italian
Lemon Ricotta Pasta
Report
This creamy lemon ricotta pasta recipe is an easy weeknight dinner ready in just 20 minutes. Add your favorite veggies to make it your own!
Share:
Ingredients
- 1 pound cavatappi pasta or similar short pasta with ridged edges like penne
- 15 ounces whole milk ricotta cheese at room temperature (must be whole milk; anything less with curdle)
- ½ cup freshly grated Parmesan cheese plus additional
- 2 cloves garlic grated or very finely minced
- ½ teaspoon kosher salt plus additional for cooking the pasta
- ½ teaspoon freshly ground black pepper reduce to ¼ teaspoon to start if not freshly ground
- ½ teaspoon red pepper flakes
- 1 small lemon zest and juice
- ½ cup Coarsely chopped fresh basil plus additional for serving
- 3 tablespoons Coarsely chopped fresh dill chives, or parsley, plus additional for serving
Add to Shopping List
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. SAVE 1 ½ CUPS OF THE PASTA COOKING LIQUID DON'T FORGET!!!! Drain the pasta and set aside.
- To the same pot you used to cook the pasta, add the ricotta, Parmesan, ½ teaspoon salt, black pepper, and red pepper. Zest the lemon directly over the top, then squeeze and the juice. Stir to combine, then stir in 1 cup of the reserved pasta water. Continue stirring until smooth.
- Add the drained pasta, basil, and remaining herbs. Stir gently until the pasta is coated and you have some sauce pooling at the bottom. If needed, turn the heat to low and rewarm slightly. Taste and adjust seasoning. I add a few more pinches of salt.
- Serve immediately with a sprinkle of additional Parmesan and herbs.
Notes
- This recipe was updated and improved on 2/17/25. The original recipe also included a jar of drained and chopped roasted red peppers and a jar of artichoke hearts. Feel free to add these too!
- This recipe was updated and improved on 2/17/25. The original recipe also included a jar of drained and chopped roasted red peppers and a jar of artichoke hearts. Feel free to add these too!
- TO STORE: This lemon ricotta pasta may be stored in an airtight container in the fridge for up to 5 days.
- TO FREEZE: Leftover ricotta pasta may be frozen for up to 2 months. Defrost overnight in the fridge before reheating.
- TO REHEAT: Warm on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Alternatively, you may also microwave until steaming.
- This recipe was updated and improved on 2/17/25. The original recipe also included a jar of drained and chopped roasted red peppers and a jar of artichoke hearts. Feel free to add these too!
Nutrition Information
Show Details
Serving
1(of 4)
Calories
671kcal
(34%)
Carbohydrates
93g
(31%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
65mg
(22%)
Potassium
450mg
(13%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
844IU
(17%)
Vitamin C
16mg
(18%)
Calcium
372mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 671kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Potassium | 450mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 16mg | 18% |
| Calcium | 372mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Lemon Ricotta Pasta With Roasted Chicken and Broccoli
Italian, American, International
0.0
(0 reviews)
