This Lemony Ricotta Pasta is so flavorful, with the bright lemon flavor, creamy ricotta cheese, and nutty parmesan cheese, what isn’t to love?
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This Lemon Ricotta Pasta is the perfect meal. With a handful of ingredients and minimal effort, you too can make this delicious pasta dish on any night of the week. Make this next time you are wanting to make an easy dinner that is bursting with flavor.
To learn more the nutrient facts about ricotta cheese, visit Nutrition IX.
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What We Love About This Recipe
- 15 Minute Meal: Make this Lemony Ricotta Pasta in less than 15 minutes.
- Fresh ingredients: All you need is 6 simple ingredients.
- Family Friendly: Your family love this pasta with creamy sauce.
Ingredient Notes
- Pasta: Shells or any type that you enjoy. Even gluten-free pasta works.
- Olive Oil: Make sure it is a good quality oil.
- Garlic: You need fresh garlic for this recipe.
- Whole Milk Ricotta Cheese: Fresh Ricotta is best and it is easy to make your own.
- Fresh Lemon Zest: It only takes seconds and it is worth having the fresh zest.
- Parmesan Cheese
Equipment Needed
- Lemon Zester
- Pot
- Skillet
- Colander
- Wooden Spoon
- Measuring Cups and Spoons
How to Make Ricotta and Lemon Pasta
These are the basic steps for making Lemony Ricotta Pasta. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREPARE THE PASTA
In a large pot of salted water, once water is boiling, cook pasta al dente or according to the package instructions. Make sure to reserve a cup of the starchy pasta water before draining.
STEP 2: MAKE THE SAUCE
While the pasta cooks, in a large skillet over medium heat, heat up olive oil then add the garlic and cook for 1 minute until fragrant. Add the drained pasta along with the ricotta and some starchy water.
STEP 3: ALLOW TO THICKEN
Cook for about 4 minutes, stirring occasionally until the sauce has thicken. You can use pasta water as needed. Remove from heat, stir in the lemon zest, parmesan cheese, salt, and black pepper. Serve immediately.
Prep and Storage Tips for this Easy Pasta Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this recipe ahead of time, follow the instructions as usual, store in airtight container for 1-2 days in the fridge, reheat on the stove top.
HOW TO STORE THIS RECIPE
Store Lemony Ricotta Pasta leftovers in an airtight container in the fridge for 3-4 days.
HOW TO FREEZE THIS RECIPE
To freeze this lemon ricotta pasta recipe, store in an airtight container or freezer bag for up to 3 months. Allow to thaw fully before reheating.
HOW TO REHEAT THIS RECIPE
You can reheat this pasta in a skillet on the stove top until hot or you can microwave for 1-2 minutes until hot.
Frequently Asked Questions about this Zesty Lemon Ricotta Pasta
Ricotta cheese is a good source of calcium and a great source of many vitamins and nutrients such as Vitamin B12, Vitamin A, Zinc, Selenium, Riboflavin, Niacin, and Vitamin K.
To make this recipe lower in fat, you can alternatively use skim milk ricotta in place of whole milk ricotta cheese.
This recipe can easily be doubled or halved, just proportionally increase or decrease ingredients.
Ricotta cheese has a light, yet sweet taste. Ricotta cheese is similar to cottage cheese in terms of the texture and flavor.
Expert Tips for Making This Creamy Lemon Ricotta Pasta Recipe
- Reserved Pasta Water: Reserving some of the water from the pasta to later add to you sauce will help to bring the sauce together the from starch that has been released in the water while the pasta was cooking.
- Serve with a Protein: Serve with chicken breast or shrimp for added protein.
- Garnishes: Garnish with chili flakes, fresh basil, fresh arugula, squeeze of fresh lemon juice or a splash of olive oil.
- Veggies: To elevate Lemony Ricotta Pasta even more add sauteed mushroom, onions, peppers, broccoli, asparagus, zucchini, squash, etc.
What to Serve with Lemon Ricotta Pasta
- Fresh Tomato and Asparagus Salad
- Roasted Broccoli and Cauliflower
- Garlic Herb Rolls
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Lemony Ricotta Pasta
Ingredients
- 3 cups Pasta, uncooked
- 1 Tablespoon Olive Oil
- 1 teaspoon Minced Garlic
- 1 cup Ricotta Cheese
- ¼ cup Grated Parmesan Cheese
- Zest of 1-2 Lemons, as desired
- Salt and Pepper
Instructions
- Prepare the pasta according to package directions. Before draining off the water, reserve 1/2 cup of pasta water to use as needed in the ricotta sauce.
- In a skillet over medium heat, heat the olive oil.
- Once hot, add the garlic and cook 1 minute. Add the drained pasta and ricotta and a few tablespoons of the pasta water.
- Cook and stir for 4 minutes until water is absorbed and ricotta coats the pasta evenly. Add additional pasta water as needed to prevent the ricotta from burning.
- Add the Parmesan cheese, lemon zest, salt and pepper, to taste. Stir well and serve immediately.
Expert Tips
- Reserved Pasta Water: Reserving some of the water from the pasta to later add to you sauce will help to bring the sauce together the from starch that has been released in the water while the pasta was cooking.
- Serve with a Protein: Serve with chicken breast or shrimp for added protein.
- Garnishes: Garnish with chili flakes, fresh basil, fresh arugula, squeeze of fresh lemon juice or a splash of olive oil.
- Veggies: To elevate this pasta even more add sauteed mushroom, onions, peppers, broccoli, asparagus, zucchini, squash, etc.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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So different and delicious with the lemon!!