Zesty Lemon Ricotta Pasta

$To make lemon ricotta pasta, you need these simple ingredients: - 12 oz pasta of choice (spaghetti or fettuccine recommended) - 1 cup ricotta cheese - Zest of 1 large lemon - 1/2 cup fresh lemon juice (about 2 lemons) - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - 1/2 cup grated Parmesan cheese (plus more for serving) - 1/4 cup fresh basil leaves, chopped - Optional: red pepper flakes for heat You can swap some ingredients if needed: - Use goat cheese instead of ricotta for a tangy flavor. - Replace lemon juice with lime juice for a different twist. - If you don't have fresh basil, try parsley or arugula. - Use whole wheat or gluten-free pasta if you prefer a healthier option. Add these garnishes to enhance your dish: - More grated Parmesan cheese on top for extra creaminess. - Freshly cracked black pepper for a bit of spice. - A sprinkle of red pepper flakes for heat. - Extra lemon zest for a brighter flavor. These ingredients and options help you create a fresh and creamy lemon ricotta pasta that tastes amazing! {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring the water to a boil on high heat. Once boiling, add 12 oz of your favorite pasta, like spaghetti or fettuccine. Cook the pasta according to the package instructions until it's al dente. This usually takes about 8 to 10 minutes. When it’s done, reserve 1 cup of the pasta water for later. Drain the rest of the water and set the pasta aside. While the pasta cooks, you can prepare the sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add 2 minced garlic cloves. Sauté the garlic for about 1 minute. You want it to smell good but not turn brown. Next, lower the heat and stir in 1 cup of ricotta cheese. Add the zest from 1 large lemon and the juice from 2 fresh lemons. Mix everything until it becomes a creamy blend. Now it's time to mix the pasta and sauce. Add the drained pasta to the skillet with the sauce. Toss everything together gently. If the sauce seems too thick, slowly add some of the reserved pasta water. This will help you reach your desired creaminess. Then, stir in 1/2 cup of grated Parmesan cheese. Season with salt and pepper to taste. If you like a bit of heat, sprinkle in some red pepper flakes. Toss again until the pasta is well coated. Finally, fold in 1/4 cup of chopped fresh basil leaves before serving. Enjoy! To make a creamy sauce for your Lemon Ricotta Pasta, start with ricotta cheese. Use fresh ricotta for the best taste. Mix in lemon zest and fresh lemon juice. This adds a bright flavor. When you cook the garlic, let it get fragrant. Avoid browning it. Stir everything together over low heat. This helps keep it smooth and creamy. If it seems thick, add a bit of the pasta water. This will help it blend better. Cooking pasta al dente means it is firm to the bite. This is key for a perfect dish. Use a large pot with plenty of water. Add salt to the water; it enhances the taste. Follow the package instructions for cooking time. Taste it a minute before the time is up. You want to catch it at that perfect moment. Once done, reserve a cup of pasta water before draining. This water is your secret weapon for the sauce. Fresh ingredients make a big difference in flavor. Use fresh basil leaves for a pop of color and taste. The aroma alone will lift your dish. You can also add red pepper flakes if you like a bit of heat. Fresh lemon juice is key; it brightens the dish. Always use fresh lemons instead of bottled juice. The zest adds a zing that you won’t forget. Combining these fresh flavors creates a dish that feels alive and delicious. Pro Tips Use Fresh Lemons: Freshly squeezed lemon juice enhances the flavor significantly compared to bottled juice. Reserve Pasta Water: Always save some pasta water to adjust the sauce consistency. It adds starchiness, which helps the sauce cling to the pasta. Experiment with Herbs: While basil is fantastic, try adding other herbs like parsley or mint for a unique flavor twist. Adjust the Creaminess: If you prefer a creamier sauce, increase the amount of ricotta cheese or mix in a splash of heavy cream. {{image_2}} You can easily add proteins to your Lemon Ricotta Pasta. Chicken, shrimp, or salmon works great. For chicken, grill or bake it first. Slice it thin and toss it with the pasta. For shrimp, sauté them in olive oil until pink. Toss them in right before serving. If you use salmon, bake it lightly and flake it into the dish. Each protein adds its own flavor and keeps the dish filling. If you prefer vegetarian options, consider adding veggies. Spinach, zucchini, or roasted cherry tomatoes are great choices. Sauté spinach in olive oil until it wilts, then mix it into the pasta. For zucchini, spiralize it or cut it into thin slices. Add it to the skillet when you cook the garlic. Roasted cherry tomatoes add sweetness. Just roast them in the oven and fold them in at the end. For gluten-free alternatives, use gluten-free pasta. Many brands now offer great options that taste good. You can also try zucchini noodles or spaghetti squash. They both add a nice texture. Cook the noodles slightly less for a firmer bite. This way, you keep the dish fresh and light, perfect for any diet. You can store Lemon Ricotta Pasta in an airtight container. Make sure it cools down first. Place it in the fridge. It will last for about three days. If you want to keep it longer, consider freezing it. To reheat your pasta, use a skillet over medium heat. Add a splash of water or olive oil to keep it moist. Stir often. You can also microwave it. Use a microwave-safe dish and cover it with a lid or wrap. Heat in short bursts, stirring in between. If you want to freeze Lemon Ricotta Pasta, do so right after cooking. Let it cool completely, then transfer it to a freezer-safe container. It will stay fresh for up to three months. To eat, thaw it in the fridge overnight. Then reheat as mentioned above. This way, you can enjoy this creamy dish anytime! Yes, you can use other types of pasta. Spaghetti and fettuccine work well. You can also try penne, farfalle, or even whole wheat pasta. Each type gives a unique twist. Choose based on what you have at home or your taste. To make it ahead, cook the pasta and sauce separately. Store them in airtight containers. Keep the pasta and sauce in the fridge for up to two days. When ready to eat, combine them in a pan. Heat gently and add reserved pasta water if needed. Lemon Ricotta Pasta pairs well with many sides. You can serve a crisp green salad for freshness. Garlic bread is a great option for a warm touch. Grilled vegetables add a nice texture. For protein, consider grilled chicken or shrimp. These options enhance the meal and satisfy your guests. This blog post covered how to make Lemon Ricotta Pasta from start to finish. We looked at ingredients, substitutions, cooking tips, and fun variations. You learned how to store leftovers and serve the dish with great sides. In summary, this dish is simple, tasty, and can fit many diets. You can mix it up by adding proteins or making it vegetarian. Enjoy your cooking and let the fresh flavors shine through!$

Zesty Lemon Ricotta Pasta

A creamy and tangy pasta dish featuring ricotta cheese and fresh lemon.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 oz pasta of choice (spaghetti or fettuccine recommended)
1 cup ricotta cheese
1 large lemon zest
0.5 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
2 cloves garlic, minced
to taste salt and pepper
0.5 cup grated Parmesan cheese (plus more for serving)
0.25 cup fresh basil leaves, chopped
optional red pepper flakes for heat

Instructions

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant but not browned.
Lower the heat and add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir until everything is well combined and creamy.
Add the drained pasta to the skillet and toss to combine with the sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Stir in grated Parmesan cheese, and season with salt, pepper, and red pepper flakes if using. Toss everything until evenly coated.
Remove from heat and fold in fresh basil leaves. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of black pepper if desired.

Notes

Add red pepper flakes for a spicy kick.

Keyword lemon, pasta, quick meal, ricotta