Lemon Ricotta Pasta is a bright and creamy dish that’s perfect for any time of year! With smooth ricotta and a zingy lemon flavor, it’s light yet filling. Yum!
This dish comes together quickly, making it a great choice for busy nights. I love how the lemon lifts the whole meal, making each bite happy. It’s like sunshine on a plate! ☀️
Key Ingredients & Substitutions
Pasta: Rigatoni works great because of its ridges that hold sauce well. However, you can use other pasta shapes like penne, fusilli, or even spaghetti if you prefer something different!
Ricotta Cheese: This gives the dish its creamy texture. If you’re looking for a lighter option, cottage cheese can be a good substitute. Just blend it until smooth.
Lemon: Fresh lemons are key for the best flavor. If you don’t have fresh lemons, bottled lemon juice works in a pinch, but it won’t be as vibrant. You might want to reduce the amount slightly since it’s more concentrated.
Greens: Baby arugula adds a peppery flavor, but spinach or kale also works well. I often use whatever I have on hand! Just keep in mind that kale might need a little extra cooking time to soften.
How Do You Get the Right Consistency for the Ricotta Sauce?
The ricotta sauce can be tricky, especially if you want it creamy but not too thick. Here’s how to get it just right:
- Start slow by adding reserved pasta water gradually as you mix. This helps you control the thickness.
- Mix the ricotta, lemon zest, lemon juice, and olive oil until smooth. The lemon juice also helps loosen the mixture.
- If the sauce is still too thick, continue adding pasta water a little at a time until it’s at your desired texture.
For a richer flavor, consider adding a pinch of nutmeg or crushed red pepper to the ricotta mix—this gives a nice depth without overpowering the lemon essence.
How to Make Lemon Ricotta Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni or other pasta of choice
- 1 cup ricotta cheese
- Zest of 1 lemon
- ½ cup freshly squeezed lemon juice
- 1 tablespoon olive oil
- 2 cups baby arugula or spinach
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Lemon slices (for garnish)
- Extra olive oil (for drizzling)
How Much Time Will You Need?
This delicious Lemon Ricotta Pasta takes about 15 minutes to prepare and 10-12 minutes to cook. In just around 30 minutes, you’ll have a light and creamy pasta dish ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, add in your pasta. Cook it according to the package instructions until it’s al dente (which means it’s cooked but still slightly firm). Make sure to reserve 1 cup of the pasta water before you drain the pasta, as this will help create a lovely sauce!
2. Preparing the Sauce:
While the pasta is cooking, grab a large bowl and combine the ricotta cheese, lemon zest, freshly squeezed lemon juice, olive oil, and a pinch of salt and pepper. Mix everything together well until it’s nice and smooth. This creamy mixture is going to create a delightful sauce for your pasta!
3. Combining Pasta and Sauce:
Once your pasta is done and drained, add it directly to the bowl with the ricotta mixture. Toss everything together! Here’s the trick: if the sauce seems a bit thick, add the reserved pasta water a little at a time until you reach your desired consistency. You want it creamy but not too runny.
4. Adding Greens and Finishing Touches:
Now it’s time to add some green! Gently fold in the baby arugula or spinach along with half of the grated Parmesan cheese. Stir just enough to let the greens wilt slightly, which gives the dish a fresh, vibrant look and taste.
5. Seasoning and Serving:
Before serving, taste your pasta and adjust with more salt and pepper if needed. Then, dish the pasta into bowls and sprinkle the remaining Parmesan cheese on top. Add a lovely drizzle of olive oil and garnish with lemon slices for an extra fresh touch. Enjoy your creamy, citrusy, and refreshingly light Lemon Ricotta Pasta!
Can I Use a Different Type of Pasta?
Absolutely! Feel free to substitute rigatoni with any pasta you prefer, such as penne, fusilli, or spaghetti. Just make sure to adjust the cooking time according to the type of pasta you choose, checking for doneness a minute or two before the package instructions indicate.
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta cheese on hand, you can substitute it with cottage cheese blended until smooth or cream cheese. Just keep in mind that cream cheese will result in a richer flavor and thicker consistency, so you may need to adjust with a little extra lemon juice or some pasta water.
How to Store Leftover Lemon Ricotta Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stove or in the microwave, adding a splash of water to help bring back the creaminess. You might want to toss in a bit more arugula or spinach while reheating for freshness!
Can I Make This Dish Vegetarian or Vegan?
This dish is already vegetarian, but to make it vegan, swap out the ricotta cheese for a plant-based alternative, such as cashew cream or tofu blended with lemon juice and nutritional yeast. You can also omit the Parmesan cheese or use a vegan cheese alternative to maintain that cheesy flavor.
