Lemon ricotta pasta is an easy Italian recipe made with only 5 ingredients. Creamy, and ready in 10 minutes, it’s perfect for a quick meal!
If you’re looking for a quick, creamy pasta that feels refreshing and flavorful, this is it Lemon ricotta pasta He is the one to try.
It’s one of those Easy Italian recipes I make it a repeat, especially on busy days when I want something simple but still really good.
It’s comfortable without being heavy, and Ready in about 10 minutesPerfect for a quick meal any day of the week.
This pasta is all about balance. Ricotta makes a smooth, creamy sauce Lemon adds a bright, lively flavour Which makes the whole dish feel light and refreshing.
You only need a few ingredients to make this Lemon ricotta pastaSo quality is really important.
Use good ricotta cheese (creamy and fresh), or better yet, try Homemade ricotta For extra flavour. Always choose organic lemons, because you will be using the peel.
I like to make it with linguine, fustelli, or spaghetti, but honestly, this Lemon ricotta sauce Works with any pasta you have on hand.
The sauce comes together as the pasta cooks, making it one of the best recipes The easiest weekend dinner!
And if you have leftover ricotta, There are many easy ways to use it.
Try it on Shells stuffed with spinach and ricottabake light 3- Ricotta cheesecakeOr add it to simple Asparagus tart For a quick spring meal.
ingredients
This is delicious Lemon ricotta pasta It’s very easy to make, all you need to do is 5 simple ingredientsWhich you probably already have in your kitchen:
- Pasta: I like to use short pasta, such as ditale, anellini (ring-shaped pasta), or broken pasta. For perfection Pasta al dentechoose Bronze cut pasta (My favorite is Pasta from Gragnano).
- ricotta: Use high-quality ricotta cheese or make your own Homemade ricotta cheese If you have time, it makes the filling creamier.
- Lemon: Use organic lemons for the best flavor. The zest adds a fresh, bright flavor that makes this pasta extra special.
- Extra virgin olive oil: Use a high-quality, light extra virgin olive oil for a subtle, balanced flavor that doesn’t overpower the sauce.
- Parmesan cheese: Totally optional, but I like to add grated Parmesan for extra umami flavor.
How to make lemon ricotta pasta
this Lemon ricotta pasta It’s incredibly quick and easy to make, and it’s ready in the time it takes to cook the pasta, about 8 minutes Pasta al dente.
Below you will find the simplified recipe with Step by step pictures.
Scroll down to the end of the post for Full printable recipe.
Step 1. In a bowl, mix the ricotta, lemon peel, olive oil, Parmesan, salt and pepper.
Step 2. Whisk the sauce until smooth, adding more lemon zest if you like.
Step 3. Cook pasta in a large pot of boiling salted water until al dente.
Step 4. Drain the pasta, then return it to the pot, add the ricotta sauce, and stir with a little of the pasta water until creamy. Serve immediately.
Storage tips
this Pasta with ricotta and lemon is best enjoyed freshWhen the sauce becomes creamy and smooth.
But if you have leftovers, here’s how to store and reheat them:
- In the refrigerator: Store leftovers in an airtight container for up to two days. The sauce will thicken as it settles, but this is completely normal.
- To reheat: Gently heat the pasta in a frying pan over low heat. Add a little water, milk, or a little ricotta to restore that creamy texture. Stir well until smooth and heat through.
- Avoid freezing: I do not recommend freezing this sauceAs ricotta can turn into grains once it melts and lose its creamy texture.
- Give advice ahead: You can prepare Lemon ricotta sauce Make ahead and keep in the refrigerator for up to one day. When the pasta is ready to serve, cook the fresh pasta and mix everything together.
Have you tried this recipe?
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recipe
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Lemon ricotta pasta is an easy Italian recipe made with only 5 ingredients. Creamy, and ready in 10 minutes, it’s perfect for a quick meal!
Submission: 4
Calories: 504Kcal
- 350 g macaroni, About 12 oz
- 300 g Ricotta cheese, About 1 ¼ cup
- 1 Lemon, Just enthusiasm
- 1 tablespoon Extra virgin olive oil
- 2 tablespoons Grated parmesan cheese, About ⅛ cup
- Salt and black pepper, According to taste
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Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, according to package instructions.
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In a large bowl, mix the ricotta with a pinch of salt, pepper, lemon peel, olive oil, and Parmesan cheese.
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Whisk everything together until smooth and creamy. Taste and add more lemon zest if necessary.
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Drain the pasta and return it to the pot. Turn off the heat, add the ricotta sauce and stir gently to coat. Add a little of the pasta cooking water to thin out the sauce and make it very creamy. Add freshly ground black pepper and serve.
Calories: 504Kcal | Carbohydrates: 70g | protein: 21g | fat: 15g | Saturated fat: 7g | Polyunsaturated fats: 1g | Monounsaturated fats: 6g | Cholesterol: 40mg | Sodium: 113mg | Potassium: 316mg | Fiber: 4g | sugar: 3g | Vitamin A: 361IU | Vitamin C: 14mg | Calcium: 203mg | iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional dietitian.
