Why we love this lemon ricotta pasta
One of the things I love most about cooking pasta is the endless possibilities. It’s a totally blank slate, and just a few simple ingredients can take it from good to great.
This ricotta pasta is one of those dishes. You don’t even need garlic, which is basically mind-blowing to me, and the ricotta cheese melts into a beautifully creamy sauce. You won’t be disappointed.
This dish comes together in about 15 minutes, so it makes a great quick lunch or dinner, you could also serve it with some pan-seared chicken breast for a more complete meal.
Here’s what you’ll need to make it
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How to make it
Cook the pasta. Boil a large pot of salted water and cook your pasta according to the directions on the package for al dente.
I like using a twisty pasta for this recipe because it holds the sauce really well, but any pasta you have on hand will do.
When the pasta is ready, reserve a little bit of pasta water (I usually save about 1/2 – 1 cup) and drain the rest in a colander.
Make the sauce. Return the pasta back to the pot you cooked it in, and add the ricotta, pecorino (or parmesan), lemon juice and zest.
Add about 1/4 cup of the pasta water and stir to combine. As the cheese melts, slowly add more pasta water until you get a creamy sauce.
Garnish and serve. Season with salt & pepper to taste, and top with fresh basil before serving.
FAQs and tips for making lemon ricotta pasta
Does ricotta cheese melt?
Ricotta cheese is one of a few cheeses that actually does not technically melt. It combines nicely with the hot pasta water and other ingredients in the dish to create a creamy, melty sauce, but it’s not technically melted.
Do you have to cook ricotta cheese?
No. You can eat ricotta cheese without cooking it, but in the recipe we are going to heat it up with reserved pasta water that will slightly cook it.
Can I use mascarpone cheese as a substitute for ricotta cheese?
You can, but mascarpone cheese has a denser consistency so it may change the final dish a bit. The sauce will also be a tiny bit sweeter with a more pronounced flavor.
More ricotta pasta recipes:
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Lemon Ricotta Pasta
Ingredients
- 16 ounces fusilli pasta
- 1 15- ounce package part-skim ricotta cheese
- 1/2 cup grated pecorino romano (or grated parmesan)
- 1 lemon (zested and juiced)
- coarse salt & black pepper (to taste)
- 1 tablespoon thinly sliced fresh basil (for garnish)
Instructions
- Cook the pasta. Boil a large pot of salted water and cook your pasta according to the directions on the package for al dente. Before draining, reserve 1/2 – 1 cup of pasta water for later.
- Make the sauce. Return the pasta to the pot you cooked it in, and add the ricotta, pecorino (or parmesan), lemon juice and zest.Stir to coat the pasta, slowly adding reserved pasta water until a creamy sauce forms.
- Garnish and serve. Adjust seasoning to taste with salt & pepper, and top with fresh basil before serving.
Nutrition
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