Lemon Ricotta Pasta is a fresh and light dish that brings the flavors of summer to your dining table. With its creamy ricotta cheese, zesty lemon, and a handful of simple ingredients, this pasta shines as a quick meal that’s perfect for any occasion. It’s easy to make and full of vibrant flavors, making it a favorite for both novice and seasoned cooks.
Why Make This Recipe
If you’re looking for a dish that’s quick, delicious, and impressive, Lemon Ricotta Pasta is the way to go. This recipe comes together in about 30 minutes, making it perfect for busy weeknights. The combination of tangy lemon and creamy ricotta creates a unique taste that reminds you of warm sunny days. Plus, it’s packed with fresh ingredients like spinach and basil, which adds nutrients and color to your plate.
How to Make Lemon Ricotta Pasta
Ingredients:
- 16 ounces pasta (such as spaghetti, linguine, penne, rigatoni, or fusilli)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 3 cups baby spinach (washed and dried)
- 1 cup whole milk ricotta cheese (well drained)
- 1/2 cup freshly grated Parmesan cheese (plus additional for serving)
- 1 lemon (zested and juiced)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves (torn)
Directions:
Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
Prepare the Sauce: In a large skillet, heat the butter and olive oil over medium heat. Add the minced shallot and cook until soft, about 2-3 minutes. Then, add the minced garlic and cook for another minute until fragrant.
Combine Ingredients: Add the baby spinach to the skillet and cook until wilted. Then, stir in the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes if you like some heat.
Adjust Consistency: If the sauce is too thick, slowly add some reserved pasta water until you reach your desired consistency.
Toss and Serve: Finally, add the drained pasta to the skillet and toss everything together, ensuring the pasta is well coated in the sauce. Serve hot, garnished with additional Parmesan cheese and torn basil leaves.
How to Serve Lemon Ricotta Pasta
Lemon Ricotta Pasta is best enjoyed warm. You can serve it on a big plate or in shallow bowls. To elevate your dish, sprinkle some extra Parmesan cheese and fresh basil on top. A light salad or crusty bread makes a great side.
How to Store Lemon Ricotta Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for about 2 to 3 days. When ready to enjoy, simply reheat it in a skillet with a splash of water or olive oil to revive the creamy sauce.
Tips to Make Lemon Ricotta Pasta
- Make sure your ricotta cheese is well-drained to avoid a watery sauce.
- Taste and adjust seasoning before serving. You can add more lemon juice or cheese depending on your preference.
- For extra protein, you can toss in some cooked chicken or shrimp.
Variation
You can easily customize this recipe! Add roasted vegetables, such as zucchini or asparagus, for more flavor and nutrition. Swap the spinach with kale, or use different types of cheese, like goat cheese or feta, for a twist.
FAQs
1. Can I use other kinds of pasta?
Yes! You can use any pasta you like, such as spaghetti, penne, or fusilli.
2. Is this recipe vegetarian?
Yes, Lemon Ricotta Pasta is a vegetarian dish, making it a great option for meatless meals.
3. Can I make this dish gluten-free?
Absolutely! Just use gluten-free pasta to accommodate dietary preferences.
Enjoy your cooking and the delightful taste of Lemon Ricotta Pasta!
