Lemon Ricotta Pasta

Garlic confit in Lemon Ricotta Pasta

There’s a couple of things to note about this recipe. The first is that it uses my famous Garlic Confit recipe (available here!). There’s a reason that this recipe launched me into the stratosphere: because it’s so versatile (and, of course, tasty!). Don’t have the time to make confit but still want this dish? Never fear! Time saving is possible if you just use fresh garlic. In this house, there’s no such thing as too much garlic or wrong garlic, especially when paired with creamy ricotta.

If you’re following along to the video of this recipe, I blend the garlic confit to make a beautiful garlic paste. I always have some garlic confit on hand ready to go! That’s why I think this garlic confit recipe is so special – it’s there for you to lean on to make recipes that much more flavorful. It’s never just a weeknight knock up dinner when you’ve got these flavour bombs on hand.

Lemon Ricotta Pasta

Welcome to our Lemon Ricotta Pasta recipe, a delightfully quick, cheesy and creamy dish perfect for the warmer months of spring and summer. This recipe offers a lighter alternative to traditional cream-based pasta sauces by using ricotta cheese as the star ingredient. With just a handful of simple ingredients, you can whip up a flavorful and satisfying meal that’s sure to become a favorite in your household. Whether you’re a seasoned cook or a kitchen novice, this lemon ricotta pasta recipe is easy to follow and delivers delicious results every time.

Ingredients

• Pasta – Any pasta of your choice will work in this recipe such as spaghetti, penne, fusilli or even farfelle

• Ricotta cheese – You can make your own ricotta like I do here or buy freshly made ricotta from the store. 

• Pecorino – Pecorino is a goats cheese that I like to use in a lot of my cooking. If you cannot source it, parmesan is a great alternative. 

• Olive oil – always use extra virgin olive oil if you can. 

• Garlic – Fresh or garlic confit works well in this recipe! 

• Lemon – Fresh lemon will add a bit of freshness to this creamy and indulgent sauce. 

• Zucchini – While I love to make this recipe with crispy fried zucchini, you can always opt to leave them out! The sauce will be delicious with or without them. 

• Fresh basil leaves, chopped (optional)

• Red pepper flakes, to taste (optional)

Zucchini and red pepper flakes are optional

The other thing to note is that zucchini is optional. I use it to add both flavor and nutrition to your dish. Zucchini has a mild, slightly sweet taste and a tender texture that pairs well with a variety of pasta sauces, from rich tomato-based to light olive oil or cream sauces. It’s low in calories but high in vitamins, particularly vitamin C and A, as well as antioxidants and fiber, making it a nutritious addition to any meal. 

Also, if you’re looking for a little kick, a touch of red pepper flakes could be the missing puzzle piece. But, if young mouths are being fed this step can be skipped.

Zucchini? Courgette? 

Speaking of zucchinis, you might be reading this scratching your head. “What is this mysterious food Daen speaks of?” Zucchini and courgette are actually the same vegetable, just known by different names depending on where you are in the world. In the United States, it’s called “zucchini,” while in the UK and many other English-speaking countries, it’s referred to as “courgette.” Both terms refer to a variety of summer squash with smooth, dark green skin and tender, edible flesh. 

Here, in Australia, we call them zucchinis, and I think they’re such an incredible and versatile vegetable.

No zuch equals no cooking

Although I love the inclusion of the zuch, if you skip this step you actually skip any cooking besides the pasta! That’s right, without the crispy zucchini, there’s no other heat required. For those following the lemon ricotta pasta cook steps, remember to salt the water and use starchy pasta water to enhance the dish’s flavor and texture.

Ricotta, ricotta, we won’t stop ya

Ricotta is a soft, creamy cheese that originates from Italy and is commonly used in a variety of dishes, from pastas to desserts. The name “ricotta” means “recooked” in Italian, referring to the process by which the cheese is made. Unlike many cheeses that are made from curdled milk, ricotta is produced by reheating the whey leftover from the production of other cheeses, such as mozzarella or cheddar. This makes it creamy and smooth, and is the reason that this dish requires no heat as it can be whipped and made into a sauce consistency in a sinch!

Tips and Tricks

• To ensure a creamy sauce, always opt for whole milk ricotta cheese and be careful not to overcook the pasta.

• Before draining the pasta, reserve 1 cup of the starchy pasta water. This reserved pasta water is key to creating a smooth and creamy sauce.

• Add the lemon juice and lemon zest towards the end of cooking to preserve their bright and citrusy flavor.

• Use high-quality grated pecorino or parmesan cheese for the best flavor and texture in your ricotta sauce.

• If you’re using fresh basil, add it just before serving to maintain its delicate flavor and texture.

• For an extra kick, sprinkle in some red pepper flakes to the sauce.

• Feel free to experiment with different types of pasta and additional ingredients to make this lemon ricotta pasta recipe uniquely yours.

Master your weeknights with pasta

Are you looking for some mid week meal solutions? Here we have a choice!

Vegetarian:

• Fresh tomato and basil
• Pasta with peas

Seafood:

• Creamy salmon Tuscan
• Lobster pasta