Ricotta Lemon Pasta

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 Ricotta Lemon Pasta 

Ricotta Lemon Pasta

Light, creamy, and zesty – the perfect dish for any time of year.


If you’re looking for a pasta dish that’s fresh, creamy, and bursting with bright, zesty flavours, this Ricotta Lemon Pasta is exactly what you need. With just a few simple ingredients, this dish comes together in under 30 minutes and is perfect for those days when you want something indulgent yet light. The smooth ricotta cheese pairs beautifully with the tang of fresh lemon, creating a comforting pasta that feels both luxurious and refreshing. Whether you’re cooking for a special occasion or simply want a quick weeknight dinner, this pasta is sure to impress!

Ingredients:

  • Pasta:

    • 500g of your favorite pasta

  • For the sauce:

    • 250g/1cup ricotta cheese 

    • 2 tablespoons olive oil

    • Zest of 1 lemon and the juice of the same lemon 

    • Black pepper to taste 

    • 1 tbsp garlic powder 

    • Salt to taste 

    • 1/4 teaspoon red pepper flakes (optional, for a little heat)

    • 1/2 cup pasta cooking water (reserve before draining)

  • To garnish:

    • Fresh basil or parsley, chopped

    • Freshly grated Parmesan cheese (optional, but recommended)

    • Arugula Salad 

Instructions:

  1. Cook the pasta:
    Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.

  2. Prepare the sauce:
    While the pasta is cooking, take the dish you will be serving the pasta in and prepare the sauce. Add in your ricotta, lemon zest, and lemon juice. Add the reserved pasta cooking water a little at a time until the sauce reaches your desired consistency (you want it to be creamy but not too thick).

  3. Season the sauce:
    Add salt, pepper, garlic powder, and red pepper flakes (if using). Stir well to combine, tasting and adjusting the seasoning as needed.

  4. Combine pasta and sauce:
    Add the drained pasta to the skillet, tossing to coat the pasta in the creamy sauce. If it’s too thick, add a little more pasta water to loosen it up.

  5. Garnish and serve:
    Plate the pasta and sprinkle with freshly chopped herbs and grated Parmesan cheese. A little extra lemon zest over the top adds a nice bright finish. Add in the arugula salad for some extra fibre and you are all done!

Tips:

  • Add-ins: You can add roasted vegetables (like zucchini or cherry tomatoes) or grilled chicken for a more hearty meal.

  • Vegan option: Swap the ricotta for a vegan ricotta or tofu-based ricotta to make this dairy-free.

Why You'll Love It:

This ricotta lemon pasta strikes a perfect balance between rich and refreshing, thanks to the creamy ricotta paired with the bright zest of lemon. It's quick, easy, and so satisfying – a perfect weeknight dinner or a light lunch!

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