Lemon Ricotta Pasta
Here’s one of my go-to quickie recipes for those nights when I need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy! I just love it.
“This was absolutely fantastic! I really love the lemon zest to brighten the taste. Absolutely phenomenal. We served with crusty multigrain bread and it was fabulous.”
Kristin
Ingredients
Here’s what you’ll need to make this delicious, filling lemon ricotta pasta:
- Pasta: You can use any short-shaped pasta, like penne, farfalle, or rotini. Be sure to follow the package directions when boiling your chosen pasta shape! It should be tender, not mushy.
- Whole Milk Ricotta: I find there is quite a bit of variation in the quality of ricotta from brand to brand. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that! Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.
- Lemon: This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. I add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!
- Frozen Peas: These quick-cooking veggies are always a super easy addition to just about any pasta dish. They add a pop of color, extra texture, and a little sweetness.
- Garlic: I use one minced garlic clove in this recipe. It adds a subtle savoriness that complements the creamy sauce and stops the dish from tasting flat (in my opinion!)
- Butter: Sauté your garlic in butter for a rich, flavorful base.
- Grated Parmesan Cheese: This is one of my favorite ingredients for adding umami (savory) flavor to dishes. It melts into the sauce, and its strong, nutty, salty flavor enhances the mild ricotta and bright lemon zest.
- Seasonings: Salt, black pepper, and crushed red pepper flakes are the perfect finishing touches. Be sure to adjust these seasonings to your personal taste.
What Else Can I Add?
This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. My Spinach Ricotta Pasta is delicious pasta variation with frozen spinach and fettucine if you have some. Garlic butter shrimp would also go great with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.
Lemon Ricotta Pasta
Cost $4.62 recipe / $1.15 serving
Ingredients
- 1 lemon ($0.58)
- 8 oz. pasta (see notes, $0.59)
- 1 cup frozen peas ($0.74)
- 1 clove garlic (minced, $0.04)
- 1 Tbsp butter ($0.12)
- 1 cup whole milk ricotta ($1.60)
- 1/4 cup grated Parmesan ($0.87)
- 1/4 tsp salt (to taste, $0.02)
- 1/4 tsp freshly cracked black pepper (to taste, $0.04)
- 1 pinch crushed red pepper (to taste, $0.02)
Instructions
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Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
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Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
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Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
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Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
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Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
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Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
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Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.
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Notes
Nutrition Information
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How to Make Lemon Ricotta Pasta — Step By Step Photos
Start by zesting and juicing one lemon. You need around ½ tsp of zest and 1 Tbsp juice for this recipe.
Following the package directions, boil a pot of water and cook 8oz. pasta (usually boil for 7-10 minutes or until tender). Be sure to reserve 1 cup of the pasta water before you drain it. Set the reserved pasta water aside for now.
Pour 1 cup of frozen peas into a colander, then pour the boiled pasta over the top of the frozen peas. The hot pasta will thaw the pasta as it drains.
Add 1 Tbsp butter and 1 clove of minced garlic to a large skillet and sauté over medium heat until the garlic becomes fragrant, about 1-2 minutes.
Add your still-hot cooked pasta and peas to the skillet with the butter and garlic. Pour in about ½ cup of the hot reserved pasta water and stir to combine. Now, turn off the heat.
To the skillet with the pasta, add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest. Mix until well combined. As the residual heat from the pasta and skillet warm the ricotta cheese, it’ll turn into a creamy sauce before your eyes!
If you think the mixture is a bit too thick or dry, mix in more of the reserved pasta water as desired. Season with salt, black pepper, and crushed red pepper to taste.
Enjoy the lemon ricotta pasta while still warm!
