Easy Pasta with Ricotta and Lemon

Here's a great lemon ricotta pasta that's a fresh change from your typical tomato based pasta and can be made in one pot for an easy dinner.

I really love the flavor of lemons. I've made lemon rice, lemon zest salt, and lemon chicken orzo soup in the past, and today I'm using lemons with ricotta cheese to make a delicious pasta dish.

Making Lemon Ricotta Pasta

Only a few basic fresh ingredients are required. You can even make your own homemade ricotta cheese if you want, however, store-bought is just fine. I chose campanelle pasta for this recipe but you can use penne, fusilli, or simply spaghetti for this recipe.

Outside of cooking the pasta in a pot, this is all made in one large saute or saucepan. While the pasta is cooking you make the lemon ricotta sauce.

Then you toss the pasta into the mixture bringing some of the pasta water with it. In fact, you may want to add a little extra pasta water to get the sauce just where you like it.

Fresh, flat leaf Italian parsley is added to the end. It really adds a nice brightness to the dish.

Variations and Substitutions

• Get your veggies in by adding some greens like spinach or arugula. Or simply add some cooked vegetables such as broccoli, asparagus, peas, or zucchini. The added green color will be a feast for the eye as well as the palate.
• Add some protein such as grilled chicken or shrimp
• Use different types of pasta long or short
• Use different types of fresh herbs like basil or fresh oregano instead of parsley.
• Substitute Romano or Asiago cheese for Parmesan

Don't forget to offer fresh lemon wedges and plenty of extra grated Parmesan cheese when serving.