Lemon ricotta pasta is classic Italian comfort food. A simple meal that comes together with just three ingredients that the whole family will love. Add a side of vegetables, a salad, or grilled shrimp or chicken for an easy weeknight meal.
Why you will love Lemon Ricotta Pasta
Not only is this recipe simple, but it is also so versatile! It makes the perfect side dish for pairing with vegetables, salads, seafood, or poultry. You can also mix a vegetable, like peas, and a protein, like shrimp or chicken into the pasta for a complete one-dish meal. Lemon ricotta pasta goes well with such a variety of foods that your options are almost endless!
Mixing lemon zest and juice into the ricotta adds freshness to the creamy sauce that tastes like summer. Lemon zest is flavourful but tends to be less tart than lemon juice. If you prefer the tartness of the juice, you can increase the amount you add to the ricotta. However you like it, this pasta is sure to win over the whole family.
What do you need to make Lemon Ricotta Pasta?
Spaghetti pasta – Spaghetti pasta is the traditional choice for the creamy, lemony sauce, but you can use any pasta of your choosing, such as linguine or fettuccine. For short pasta options, rotini or any pasta that is twisty like a corkscrew and has lots of grooves also works well because there is lots of surface area to hold the sauce. If you enjoy whole grain pasta, they can work well with this recipe and it will add some fibre as well.
Ricotta cheese – The light texture of ricotta cheese makes the sauce for this pasta creamy but without the heaviness of many cream sauces. Ricotta is a soft, almost fluffy cheese that can be made from the milk of cows, sheep, goats, or water buffalo, although what you usually find in the grocery store is ricotta made from cow’s milk. It is a high moisture cheese because it is traditionally made from the whey that is skimmed off the curd when making pressed cheese. Since there is still a bit of curd in the whey, cheese producers are able to create that light and moist cheese we know as ricotta.
Ricotta is rich in calcium and vitamin B12, plus it is a good source of protein and vitamin A. If you are lucky enough to get your hands on fresh ricotta, it tastes fantastic and works great with this pasta. However, any store-bought variety you like will work well with this dish. Different brands of ricotta may have a slightly different flavour and moisture levels, but they all work. Just pick one you enjoy the most.
Often, people wonder if they can substitute cottage cheese for ricotta in a recipe. In addition to having a milder flavour than ricotta, cottage cheese is much more runny and lumpy than ricotta cheese. For this recipe, replacing the ricotta with cottage cheese is not recommended. There may be recipes where this could be an appropriate substitute, just be aware that the texture and flavour may be altered.
Lemon – Lemons add a little taste of sunshine to this classic Italian dish. If you prefer a milder lemon taste, just add the zest of one lemon, but if you want a stronger taste, add the juice along with the zest. To zest the lemon, you can use a citrus zester or the smallest grate size of a box grater. Lemons add a lovely depth of flavour to the creamy ricotta sauce.
At what temperature should I serve it?
This pasta is at its best when eaten immediately. It can be refrigerated for up to 3 days, then reheated before enjoying.
What can I serve with Lemon Ricotta Pasta?
Since this recipe is simple, has only three ingredients, and comes together in under 20 minutes, it is a great weekday meal option on your busiest day. It pairs well with a side of grilled or roasted vegetables or a salad. If you want to add some protein to your plate, try adding some grilled or roasted chicken, pork, beef, or fish.
Not all meals need to fancy and have several components. You can easily serve this pasta on it’s own with a side of vegetables without a formal “protein” option. Both the pasta and the cheese have some protein and while it may not add up to as much as a chicken breast or fish fillet, don’t worry. Most people get adequate protein and not all meals have to be perfect. This dish is filling, comforting and satisfying on its own.
Variations
With so few ingredients, there isn’t a lot of room for substitutions. However, there is lots of room for additions! Some great choices include:
- Baby/chopped spinach
- Green peas
- Broccoli florets
- Chicken
- Shrimp
- Scallops
- Toasted breadcrumbs for added texture
- Chopped parsley or basil
For each option other than spinach, be sure to cook before adding to the pasta before serving. Since lemon ricotta pasta is a simple recipe, it goes well with almost any of your favourite vegetables and proteins.
Lemon Ricotta Pasta
Ingredients
- 1/2 lb spaghetti
- 1 cup ricotta cheese
- 1 lemon, zest and juice
Instructions
- Cook pasta according to package directions. Before draining the pasta, reserve about 1 cup of the starchy water.
- While pasta is cooking, whisk the ricotta, lemon zest, and 1 tbsp lemon juice to combine.
- Drain the pasta and add it back to the pot. Add the lemon ricotta mixture and about ½ cup of the pasta water to the pot. Mix it all together.
- Add more pasta water as needed to create a creamy sauce. Season with salt and pepper to taste.
- Serve immediately and enjoy!
Notes
Are you looking for more great pasta recipes?
Easy, vibrant, and fresh! Try this tuna pesto pasta for dinner and take the leftovers for lunch.
This Shrimp Pasta with Spinach and Tomatoes is a delicious and balanced meal for your busy weeknight dinner.
More recipes with ricotta
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