Lemon Ricotta Pasta is a perfect dish for a light and tasty meal! With creamy ricotta and a zesty lemon flavor, every bite is fresh and delightful.
I love how quick it is to whip up—just mix, toss, and enjoy! It makes a lovely dinner, especially when paired with a side salad. Trust me, you’ll want seconds! 🍋💕
Key Ingredients & Substitutions
Pasta: I like using rigatoni for its great ability to hold onto sauces. If you don’t have rigatoni, any short pasta like penne or fusilli works well. Just avoid very thin pasta types like spaghetti since they won’t capture the sauce as nicely.
Ricotta Cheese: This cheese gives the dish its creamy base. If you’re looking for a lower-fat option, you can try cottage cheese; just blend it to make it smoother. For a dairy-free choice, silken tofu mixed with a bit of lemon juice can work as a nice substitute.
Lemon: The zest and juice brighten the pasta. Fresh lemons are best, but if you don’t have them, bottled lemon juice can be used in a pinch. Just be more cautious on the amount since it can be more concentrated.
Arugula: I love adding arugula for its peppery bite. Spinach is a great alternative if you prefer something milder. You could also use kale, but it might need a little longer to wilt down.
How Do You Make Sure Your Pasta is Perfectly Cooked?
Cooking pasta properly is key to this dish. You want it to be al dente, which means it should be firm yet cooked through. Here’s how to get it right:
- Start with a large pot of salted water. This helps the pasta flavor as it cooks.
- Once the water is boiling, add the pasta and stir occasionally to prevent sticking.
- Check the pasta package for cooking times, but start tasting it a couple of minutes before that time is up.
- When it’s done, scoop out a cup of the starchy water before draining it. This water is great for adjusting the sauce’s consistency later!
Getting the pasta right makes all the difference in how well your dish turns out!
How to Make Lemon Ricotta Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (e.g., rigatoni or other short pasta)
For the Ricotta Sauce:
- 1 cup ricotta cheese
- 1 lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
For the Vegetables:
- 2 cups fresh arugula (or spinach)
For Cooking:
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This delightful Lemon Ricotta Pasta takes about 25 minutes in total. You’ll spend approximately 10 minutes preparing the ingredients and cooking the pasta, while the rest is for mixing the creamy sauce and combining everything together. It’s quick and perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it is al dente (firm to the bite). Remember to reserve 1 cup of the pasta water before draining it. This water will help adjust the sauce later!
2. Make the Ricotta Sauce:
While the pasta is cooking, grab a large mixing bowl. In it, combine the ricotta cheese, lemon zest, lemon juice, and grated Parmesan cheese. Mix everything together until it forms a creamy sauce. If the sauce seems too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
3. Combine Pasta and Olive Oil:
In a large skillet, heat the olive oil over medium heat. Once it’s warm, add the cooked pasta to the skillet and toss it well to coat evenly with the olive oil. This helps prevent sticking and adds flavor!
4. Mix in the Ricotta Sauce:
Now, add the ricotta mixture to the pasta in the skillet. Stir thoroughly to ensure every piece of pasta is well coated with the creamy sauce. Next, mix in the arugula and let it wilt slightly—this only takes a minute!
5. Final Touches:
Season the pasta with salt and pepper to taste. Feel free to add more if you like a bit extra seasoning!
6. Serve and Enjoy:
Serve your Lemon Ricotta Pasta immediately. Garnish it with additional lemon zest, freshly cracked pepper, and basil leaves if you like. Enjoy your creamy, citrusy pasta dish!
Can I Use a Different Type of Cheese?
Absolutely! If you want to mix things up, you can substitute ricotta with cottage cheese for a similar texture but a lower fat option. If you’re looking for something richer, mascarpone or cream cheese could also work well. Just keep in mind that flavor profiles will change slightly!
How to Make This Recipe Vegan?
You can make this dish vegan by swapping the ricotta for a plant-based alternative, such as tofu blended with nutritional yeast and lemon juice, to mimic the creaminess. For cheese, use a vegan Parmesan and skip the egg. Additionally, ensure the pasta is egg-free, and you’re all set!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce, so it doesn’t dry out.
Can I Add Additional Vegetables?
Definitely! You can add sautéed vegetables like zucchini, bell peppers, or peas for extra nutrition and flavor. Just be sure to cook them until tender before mixing them in with the pasta and sauce.
