Lemon Ricotta Pasta Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
435 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Lemon Ricotta Pasta Recipe
Description
The Lemon Ricotta Pasta Recipe features a smooth, creamy sauce made by gently sautéing garlic in olive oil, then combining it with whole milk ricotta cheese, fresh lemon zest and juice, and Parmesan cheese. A pinch of crushed red pepper flakes adds subtle warmth, while kosher salt seasons the mixture. The sauce is thinned with reserved pasta water to perfect the consistency, coating cooked pasta strands thoroughly. The resulting dish has a luscious texture from the ricotta and cheese, brightened by lemon, and lightly aromatic from the garlic and pepper flakes.
The pasta can be served topped with additional Parmesan and fresh basil for color and flavor contrast. Its balance of creamy, tangy, and mild heat elements makes it a versatile pasta for everyday meals, pairing well with simple salads or steamed vegetables.
For best results, use whole milk ricotta to ensure the sauce is creamy and avoid reduced fat or skim versions that yield a dryer texture. Freshly grated Parmesan greatly enhances the sauce's depth compared to pre-grated options. Leftovers store well in the refrigerator for up to two days and can be reheated gently in a pan with a splash of water and additional Parmesan to restore creaminess. This pasta is not suitable for freezing as the texture will degrade.
Ingredients
- 1 lb pasta
- 2 tbsp olive oil
- 2 cloves garlic
- 1 cup ricotta cheese 8 oz, whole milk
- 1 lemon
- 1/2 cup Parmesan Cheese freshly grated
- 1/2 tsp red pepper flakes crushed
- 1 tsp kosher salt
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of the pasta water.
- As the pasta is cooking, the olive oil in a pan over medium heat and saute the garlic until golden.
- Add the ricotta and cook for 2 more minutes Add in the lemon zest and juice to the ricotta and stir to combine.
- Add in the freshly grated parmesan, red pepper flakes and salt. Give it a good stir. Add in 1/2 cup pasta water and mix to combine.
- Add the cooked pasta to the lemon ricotta sauce and toss gently to make sure it's fully coated with the creamy sauce. It the sauce is not creamy enough, add the rest of the pasta water and cook for a minute more.
- Garnish with more parmesan, fresh basil and red pepper flakes.
Notes
- Whole milk ricotta is essential for a creamy sauce; avoid reduced fat versions.
- Use freshly grated Parmesan cheese for better flavor than pre-grated.
- Spaghetti works well, but penne or rigatoni are good alternatives.
- Store leftovers in an airtight container refrigerated up to 2 days and reheat with added Parmesan and water over medium heat for 10-15 minutes.
- Do not freeze this pasta as it will lose its creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 573mg | 24% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 181mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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