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Recipe compliments of www.ITISAKEEPER.com

A plate of Pasta with Ricotta and Lemon is coated in a creamy cheese sauce, topped with grated cheese. A skillet with more pasta, fresh lemons, and a wedge of cheese are in the background.

Pasta with Ricotta and Lemon

5 from 16 votes
This Pasta with Ricotta and Lemon dinner is super bright and flavorful. It's made in just 20 minutes, and takes 8 ingredients. It's truly an easy dinner.
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes
Servings: 4 servings
Course: dinner, Lunch
Calories: 332kcal
Author: Christina Hitchcock

Equipment

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
  • ¼ teaspoon Salt, to taste
  • ¼ teaspoon Pepper, to taste

Instructions
 

  • Prepare the pasta according to package directions. Before draining off the water, reserve ½ 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. Stir well and serve immediately.

Christina's Notes

  • Save a Cup of Pasta Water: That starchy water is the key to a silky ricotta sauce. Ladle out about ½ cup before you drain the pasta.
    • Mix Off the Heat: Toss the hot pasta with the ricotta mixture after removing the pan from the burner to keep the sauce from curdling.
    • Zest Before You Slice: It’s much easier to zest a whole lemon than a cut one.
    • Add Pasta Water Gradually: Drizzle in small amounts until the sauce loosens and turns creamy.
    • Salt the Water Well: Properly seasoned pasta water gives your al dente noodles better flavor from the start

MY NOTES