Pin A zesty, creamy pasta ready in minutes.
I first tried this Lemon Ricotta Pasta when craving something light but satisfying, and it instantly became a staple for quick weeknight dinners.
Ingredients
- Short pasta: 6 oz
- Ricotta: 1/2 cup
- Lemon zest and juice: From 1 lemon
- Parmesan: 1/4 cup grated
- Salt: To taste
Instructions
- Cook pasta:
- Boil 6 oz short pasta and reserve 1/4 cup pasta cooking water.
- Prepare sauce:
- Mix ricotta, lemon zest and juice, Parmesan, and salt in a bowl.
- Combine:
- Add cooked pasta and reserved water to ricotta mixture. Stir until the sauce is creamy and pasta is well coated.
Pin This pasta has quickly become a favorite in my family, especially for weekend lunches when we want something delicious in a hurry.
Nutritional Information
Each serving contains about 350 calories, 14 g fat, 42 g carbohydrates, and 15 g protein.
Required Tools
You'll need a pot to cook the pasta and a mixing bowl for combining the sauce ingredients.
Serving Suggestions
Serve topped with extra lemon zest or a sprinkle of black pepper for added brightness.
Pin Enjoy this refreshing Lemon Ricotta Pasta for a fuss-free, satisfying meal that comes together in a flash.
Recipe FAQ
- → Can I use other pasta shapes?
Yes, any short pasta works well—try penne, fusilli, or farfalle for best results.
- → Is it possible to replace ricotta?
Cottage cheese or mascarpone can substitute for ricotta, though flavor and texture may change slightly.
- → How do I make the sauce extra creamy?
Use full-fat ricotta and a bit more reserved pasta water to achieve a smoother, richer sauce.
- → What vegetables pair with this dish?
Arugula, spinach, peas, or zucchini complement the lemon and cheese flavors beautifully.
- → Is this suitable for vegetarian diets?
Yes, the dish is suitable for vegetarians. Confirm the Parmesan is made without animal rennet if needed.
- → How do I make it gluten-free?
Choose a certified gluten-free pasta to adapt the dish for gluten-free diets.