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.

One Pot Pasta with Ricotta and Lemon

This delicious pasta with lemon and ricotta can easily be made in one pot for an easy any day of the week dinner.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Dinner Recipes

Cuisine Italian

Servings 4

Calories 466 kcal

Ingredients

  

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• 1 pound pasta
• 1.5 cup whole-milk ricotta cheese
• 2 tablespoons extra virgin olive oil
• 1/2 cup Parmesan cheese plus extra for the table
• 1 large clove of garlic minced
• 2 lemons juice and zest
• salt and pepper to taste
• pinch of red pepper flakes
• 1 tablespoon fresh chopped Italian parsley

Instructions

 

• Boil the pasta.
• While the pasta is cooking saute garlic in the olive oil in a large saucepan.
• Once it starts to sizzle add the ricotta cheese, Parmesan cheese, salt, pepper and red pepper flakes. Stir well.
• Remove from heat and add the lemon juice and zest and stir to combine.
• As soon as the pasta is al dente remove it from the water and directly into the saucepan.
• Add up to a cup of the pasta water if necessary to get a nice sauce.
• Mix in parsley and serve with extra Parmesan cheese and lemon wedges.

Nutrition

Serving: 1gCalories: 466kcalCarbohydrates: 44gProtein: 21gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 11gCholesterol: 58mgSodium: 380mgFiber: 3gSugar: 2g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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