Lemon Ricotta Pasta
This bright and creamy pasta dish is a fast weeknight favorite that feels like a treat.
recipesbynani.comLemon ricotta pasta is one of those meals that proves you do not need a long list of ingredients to make something delicious. The combination of creamy ricotta and zesty lemon creates a light sauce that coats every strand of pasta perfectly.
I love this recipe because it comes together in the time it takes to boil your noodles. It is perfect for those busy evenings when you want something satisfying on the table without spending hours in the kitchen.
🧺 Ingredients
- 12 ounces pasta of your choice
- 1 cup whole milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large lemon, zested and juiced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- 2
While the pasta cooks, grab a large mixing bowl and stir together the ricotta, parmesan, lemon zest, lemon juice, olive oil, and red pepper flakes until smooth.
- 3
Before draining your pasta, reserve about half a cup of the starchy pasta water.
- 4
Drain the pasta and add it immediately into the bowl with the ricotta mixture.
- 5
Toss everything together well, adding a little bit of the reserved pasta water at a time until you reach your desired creamy consistency.
- 6
Season with salt and pepper to taste, top with fresh parsley, and serve right away.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. If the pasta seems dry after being in the fridge, add a tiny splash of hot water or a drizzle of olive oil when you reheat it to bring the creaminess back.
Made this recipe? Let us know how it went.
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