0 from 15 votes
Ricotta Pasta
The most delicious Ricotta Pasta Recipe made 2 ways, with fresh and zingy lemon zest or lots of parmesan and cracked black pepper. This no-cook pasta sauce is easy and effortless the hardest part is boiling the pasta!
Cook Time
mins
Total Time
10 mins
Servings: 4 servings
Calories: 534 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Cheese and pepper version
- 15 oz short pasta (4 cups / 400g)
- 1 cup full fat ricotta (250g)
- ½ cup freshly grated parmesan
- ½ cup reserved pasta water (120ml)
- salt and pepper to season
To make lemon ricotta pasta
- 15 oz short pasta (4 cups / 400g)
- 1 cup ricotta (250g)
- Zest of 1 lemon
- ½ cup reserved pasta water (120ml)
- salt and pepper to season
Instructions
Ricotta cheese and pepper version
- Bring a large pot of salted water to a boil and cook your desired pasta shape until al dente making sure to reserve 1/2 cup of pasta water.
- Pass the ricotta through a sieve and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper.
- Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.
- Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.
Cup of Yum
Lemon ricotta version
- Follow the same instructions as above but replace the parmeasn with lemon zest and instead of a generous amount of black pepper just sprinkle in a small amount.
- Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.
- Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.
Notes
- Drain any excess liquid from the ricotta before starting (I do this by letting the ricotta sit in a sieve for a couple of minutes letting any excess liquid drain off).
- You can use any pasta shape you like for this pasta sauce but I find a shorter pasta shape works best!
- It's always a good idea to reserve more pasta water than you'll probably need (just in case). I reserve 1/2 cup but you may not need all of it depending on the consistency of the ricotta.
- This pasta sauce is best served immediately as it'll thicken and lose it's creamy texture as it cools.
- This recipe won't freeze well but it's so quick and easy to make you don't need to.
Nutrition Information
Calories
534kcal
(27%)
Carbohydrates
77g
(26%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
43mg
(14%)
Sodium
250mg
(10%)
Potassium
304mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
386IU
(8%)
Calcium
289mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 534
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 250mg | 10% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 386IU | 8% |
| Calcium | 289mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.