Creamy Lemon Ricotta Pasta
This Creamy Lemon Ricotta Pasta is the weeknight dinner hero you’ve been waiting for. It’s a simple, elegant dish that delivers a burst of fresh, vibrant flavors in every bite. Imagine perfectly cooked pasta, coated in a luxuriously creamy sauce made with ricotta cheese and the bright, zesty tang of lemon. It’s ready in less time than it takes to order takeout, making it perfect for those busy evenings when you crave something delicious and satisfying without the fuss. It is a delicious vegetarian dish that can be enjoyed on any night of the week!
Why You Will Love This Recipe
- Speed and Simplicity: This recipe truly lives up to its name – it’s ready in under 10 minutes! Perfect for busy weeknights.
- Bright and Flavorful: The combination of creamy ricotta and zesty lemon creates a delightful flavor profile that is both comforting and refreshing.
- Minimal Ingredients: You likely already have most of the ingredients on hand.
- Versatile: Easily customizable with your favorite herbs, vegetables, or protein additions.
- Comfort Food Elegance: It feels like a gourmet meal without the gourmet effort.
- Vegetarian Delight: A satisfying and flavorful vegetarian option.
Introduction
In the realm of quick and satisfying meals, pasta reigns supreme. But sometimes, you crave something a little more elevated than a simple marinara sauce. That’s where this Creamy Lemon Ricotta Pasta comes in. This recipe is a testament to the fact that incredible flavor doesn’t require hours in the kitchen. By harnessing the power of fresh, high-quality ingredients and a few clever techniques, you can create a restaurant-worthy dish in the time it takes to boil water and cook pasta. The beauty of this recipe lies in its simplicity and adaptability. While we provide a base recipe using farfalle pasta, browned butter, fresh lemon, and ricotta cheese, you can easily modify it to suit your preferences and dietary needs. Experiment with different pasta shapes, add vegetables like spinach or asparagus, or incorporate a protein like grilled chicken or shrimp. The possibilities are endless!
Ingredients:
- 1 pound farfalle pasta (or any other short pasta shape like penne, rotini, or fusilli)
- Salt (for pasta water)
- 4 Tablespoons butter (unsalted or salted, your preference)
- 3 Tablespoons extra-virgin olive oil, divided (high-quality olive oil makes a difference!)
- 2 teaspoons lemon zest (from about 1 large lemon, organic preferred for the zest)
- 2 Tablespoons lemon juice (freshly squeezed, from about 1 large lemon)
- 1 cup whole milk ricotta cheese (full-fat ricotta is key for the creamiest texture and flavor)
- Sea salt (for sprinkling, to taste)
- Freshly ground black pepper (to taste)
- ½ cup finely shredded Parmigiano Reggiano cheese (or Pecorino Romano)
- 2 Tablespoons Italian parsley, chopped (fresh, not the stems)
Preparation:
Step 1: Boil Water
Fill a large pot with water. Add a generous pinch of salt. Bring to a rolling boil over high heat. The salt not only seasons the pasta but also helps to raise the boiling point of the water, allowing the pasta to cook more evenly. Don’t be shy with the salt – think of it as salting the ocean!
Step 2: Cook Pasta
Add the pasta to the boiling, salted water. Cook according to package directions, subtracting about 1 minute from the recommended cooking time. You want the pasta to be al dente, meaning “to the tooth.” This is because the pasta will continue to cook slightly in the sauce, and you don’t want it to become mushy. Set a timer to keep track.
Step 3: Make the Browned Butter Lemon Sauce
While the pasta is cooking, prepare the browned butter lemon sauce. In a large skillet (at least 12 inches in diameter) over medium heat, melt the butter. Let the butter melt completely and continue to cook, swirling the pan occasionally, until it begins to foam, then turn a golden brown color, and smell nutty. This process takes about 3-5 minutes. Be careful not to burn the butter! The browned butter adds a depth of flavor that elevates the entire dish. Once the butter is browned, immediately add the lemon juice and lemon zest to the skillet. Be careful, as the mixture will bubble up. Then, add a tablespoon of extra-virgin olive oil. The olive oil helps to emulsify the sauce and add a richer texture.
Step 4: Reserve Pasta Water
Before draining the pasta, reserve ½ cup plus 2 extra tablespoons of the starchy pasta water. This pasta water is liquid gold! The starch in the water helps to bind the sauce together and create a creamy emulsion. Don’t skip this step!
Step 5: Add Pasta to Sauce
Drain the pasta and immediately add it to the skillet with the browned butter lemon sauce. Pour in ½ cup of the reserved pasta water. Increase the heat to medium-high and stir to combine, coating the pasta evenly with the sauce. Continue to cook, stirring frequently, for about 2 minutes, or until the pasta is perfectly al dente and the sauce has thickened slightly. The pasta will absorb some of the sauce as it cooks, creating a richer, more flavorful dish.
Step 6: Prep Ricotta in a Bowl
While the pasta is cooking in the sauce, prepare the ricotta mixture in a large serving bowl. Add the ricotta cheese, grated Parmigiano Reggiano cheese (or Pecorino Romano), a drizzle of extra-virgin olive oil, and a dash of salt. Stir it together well to combine. Add a tablespoon or two of the reserved pasta water to help loosen the ricotta mixture and create a smoother, more sauce-like consistency.
Step 7: Combine Ricotta with Pasta
Transfer the pasta and sauce from the skillet to the bowl with the ricotta cheese mixture. Stir it all together gently but thoroughly to combine, coating the pasta evenly with the creamy ricotta sauce. If the sauce seems too thick, add a little more of the reserved pasta water or a drizzle of olive oil until you achieve the desired consistency. You should have a luscious, creamy sauce that clings to every strand of pasta.
Step 8: Season
Taste the pasta and adjust the seasoning as needed. Add more salt, if necessary, and a generous grinding of fresh black pepper. Don’t be afraid to be generous with the pepper, as it adds a nice bite to the creamy sauce.
Step 9: Serve
Serve the Creamy Lemon Ricotta Pasta immediately in bowls. Sprinkle each serving with chopped Italian parsley and a little extra grated Parmigiano Reggiano cheese, if desired. Enjoy!
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a main course for a quick and satisfying lunch or dinner.
- Pair with a simple green salad and crusty bread for a complete meal.
- Add grilled chicken, shrimp, or vegetables like asparagus, spinach, or zucchini for a heartier dish.
- Serve as a side dish to grilled fish or roasted chicken.
Tips:
- Use high-quality ingredients for the best flavor.
- Don’t overcook the pasta. It should be al dente.
- Be careful not to burn the browned butter.
- Reserve the pasta water – it’s essential for creating a creamy sauce.
- Adjust the amount of lemon juice and zest to your liking.
- Add a pinch of red pepper flakes for a little heat.
- Fresh herbs like basil or chives can also be used instead of parsley.
Prep Time:
2 minutes
Cook Time:
8 minutes
Total Time:
10 minutes
Nutritional Information:
(Approximate, per serving)
- Calories: 410kcal
- Protein: 18g
- Sodium: 350mg (estimated, varies based on salt added)
Conclusion
This Creamy Lemon Ricotta Pasta is a recipe that you will make time and time again. Its simplicity, combined with its delightful flavor, makes it a perfect choice for busy weeknights or when you simply want a comforting and delicious meal without spending hours in the kitchen. With its creamy texture, bright lemon flavor, and endless customization options, this pasta dish is sure to become a new family favorite. Don’t hesitate to experiment with different ingredients and variations to create your own signature version of this classic dish.
Questions and Answers:
Q1: Can I use low-fat ricotta cheese in this recipe?
A: While you can use low-fat ricotta, I highly recommend using whole-milk ricotta for the best results. The higher fat content contributes to a significantly creamier and more flavorful sauce. Low-fat ricotta tends to be drier and may not melt as smoothly, resulting in a less satisfying texture.
Q2: I don’t have farfalle pasta. Can I use a different type of pasta?
A: Absolutely! The beauty of this recipe is its versatility. You can use any short pasta shape you prefer, such as penne, rotini, fusilli, cavatappi, or even shells. Just be sure to cook the pasta al dente, as instructed in the recipe.
Q3: Can I make this recipe ahead of time?
A: While this pasta dish is best enjoyed immediately, you can prepare some of the components ahead of time. For example, you can zest and juice the lemon and chop the parsley in advance. However, I recommend cooking the pasta and making the sauce just before serving to ensure the best texture and flavor. If you must make it ahead of time, undercook the pasta slightly and add a splash of olive oil to prevent sticking. Reheat gently with a bit of pasta water to loosen the sauce.
Q4: I don’t have Parmigiano Reggiano cheese. Can I use something else?
A: Yes, Pecorino Romano is an excellent substitute for Parmigiano Reggiano. Pecorino Romano has a sharper, saltier flavor, which can add a nice dimension to the dish. You can also use a good quality Parmesan cheese. Avoid pre-shredded Parmesan, as it doesn’t melt as well.
Q5: I’m allergic to dairy. Is there a dairy-free alternative for the ricotta cheese?
A: Yes, you can use a dairy-free ricotta alternative made from nuts, tofu, or other plant-based ingredients. Be aware that the texture and flavor may be slightly different from traditional ricotta cheese, but it can still work well in this recipe. You can also omit the ricotta cheese entirely and increase the amount of pasta water to create a lighter, lemon-infused sauce. You may also add nutritional yeast to mimic the cheesy taste.
Creamy Lemon Ricotta Pasta
Ingredients
- 1 pound farfalle pasta or any other short pasta shape like penne, rotini, or fusilli
- Salt for pasta water
- 4 Tablespoons butter unsalted or salted, your preference
- 3 Tablespoons extra-virgin olive oil divided (high-quality olive oil makes a difference!)
- 2 teaspoons lemon zest from about 1 large lemon, organic preferred for the zest
- 2 Tablespoons lemon juice freshly squeezed, from about 1 large lemon
- 1 cup whole milk ricotta cheese full-fat ricotta is key for the creamiest texture and flavor
- Sea salt for sprinkling, to taste
- Freshly ground black pepper to taste
- ½ cup finely shredded Parmigiano Reggiano cheese or Pecorino Romano
- 2 Tablespoons Italian parsley chopped (fresh, not the stems)
Instructions
- Step 1: Boil Water
- Fill a large pot with water. Add a generous pinch of salt. Bring to a rolling boil over high heat. The salt not only seasons the pasta but also helps to raise the boiling point of the water, allowing the pasta to cook more evenly. Don’t be shy with the salt – think of it as salting the ocean!
- Step 2: Cook Pasta
- Add the pasta to the boiling, salted water. Cook according to package directions, subtracting about 1 minute from the recommended cooking time. You want the pasta to be al dente, meaning “to the tooth.” This is because the pasta will continue to cook slightly in the sauce, and you don’t want it to become mushy. Set a timer to keep track.
- Step 3: Make the Browned Butter Lemon Sauce
- While the pasta is cooking, prepare the browned butter lemon sauce. In a large skillet (at least 12 inches in diameter) over medium heat, melt the butter. Let the butter melt completely and continue to cook, swirling the pan occasionally, until it begins to foam, then turn a golden brown color, and smell nutty. This process takes about 3-5 minutes. Be careful not to burn the butter! The browned butter adds a depth of flavor that elevates the entire dish. Once the butter is browned, immediately add the lemon juice and lemon zest to the skillet. Be careful, as the mixture will bubble up. Then, add a tablespoon of extra-virgin olive oil. The olive oil helps to emulsify the sauce and add a richer texture.
- Step 4: Reserve Pasta Water
- Before draining the pasta, reserve ½ cup plus 2 extra tablespoons of the starchy pasta water. This pasta water is liquid gold! The starch in the water helps to bind the sauce together and create a creamy emulsion. Don’t skip this step!
- Step 5: Add Pasta to Sauce
- Drain the pasta and immediately add it to the skillet with the browned butter lemon sauce. Pour in ½ cup of the reserved pasta water. Increase the heat to medium-high and stir to combine, coating the pasta evenly with the sauce. Continue to cook, stirring frequently, for about 2 minutes, or until the pasta is perfectly al dente and the sauce has thickened slightly. The pasta will absorb some of the sauce as it cooks, creating a richer, more flavorful dish.
- Step 6: Prep Ricotta in a Bowl
- While the pasta is cooking in the sauce, prepare the ricotta mixture in a large serving bowl. Add the ricotta cheese, grated Parmigiano Reggiano cheese (or Pecorino Romano), a drizzle of extra-virgin olive oil, and a dash of salt. Stir it together well to combine. Add a tablespoon or two of the reserved pasta water to help loosen the ricotta mixture and create a smoother, more sauce-like consistency.
- Step 7: Combine Ricotta with Pasta
- Transfer the pasta and sauce from the skillet to the bowl with the ricotta cheese mixture. Stir it all together gently but thoroughly to combine, coating the pasta evenly with the creamy ricotta sauce. If the sauce seems too thick, add a little more of the reserved pasta water or a drizzle of olive oil until you achieve the desired consistency. You should have a luscious, creamy sauce that clings to every strand of pasta.
- Step 8: Season
- Taste the pasta and adjust the seasoning as needed. Add more salt, if necessary, and a generous grinding of fresh black pepper. Don’t be afraid to be generous with the pepper, as it adds a nice bite to the creamy sauce.
- Step 9: Serve
- Serve the Creamy Lemon Ricotta Pasta immediately in bowls. Sprinkle each serving with chopped Italian parsley and a little extra grated Parmigiano Reggiano cheese, if desired. Enjoy!
