Lemon Ricotta Pasta
Dec 02, 2024
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This lemon ricotta pasta is 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 favourite in your household!
Love easy pasta dishes? Don't miss some of my favourites: aglio e olio and creamy mushroom pasta.
Simple recipes don’t always mean a simple taste! I am a fan of building flavours through every day ingredients--like the creaminess from cheese, acid from lemon, and umami from garlic confit. Lemon ricotta pasta will go from your “what is that?” dish to your “once a week special” dish.
Ingredients
Curious what you need to whip up this lemon ricotta pasta for a weeknight dinner? Fortunately, you only need a few simple ingredients! Let me tell you about the key ingredients for this recipe.
- Ricotta Cheese: You can make your own ricotta like I do, or buy freshly made ricotta from the store.
- Garlic: This recipe uses my famous Garlic Confit recipe. There’s a reason that this recipe launched me into the stratosphere: because it’s so versatile and tasty! Don’t have the time to make confit but still want this dish? Just use fresh minced garlic.
- Zucchini: I love to make this recipe with crispy fried zucchini, as it has a mild, slightly sweet taste and a tender texture that pairs well with a variety of pasta sauces. But you can always opt to leave this out; the sauce will be delicious either way.
See recipe card for full information on ingredients and quantities.
Variations
- 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.
How to Make Lemon Ricotta Pasta
- Fry the zucchini in olive oil until it's golden and crispy, then drain it on a paper towel-lined plate. Cook the pasta in salted water according to the package directions, then set aside 1 cup of pasta water.
- Mix the ricotta cheese with the other sauce ingredients until combined, then gradually add pasta water to get the sauce to your desired consistency. (You won't need the full cup.) Mix in the fried zucchini and drained pasta.
- Plate the lemon ricotta pasta, and garnish it with extra cheese, a drizzle of olive oil, and a crack of black pepper if desired. Enjoy while it's hot and fresh!
Recipe FAQs
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 left over from the production of other cheeses, such as mozzarella or cheddar. This makes it creamy and smooth. This dish requires no heat to make the sauce, as the ricotta can be whipped and made into a sauce consistency in a cinch!
Yes, you definitely can! Lemon juice can curdle some dairy products, like milk, but lemon juice is actually used in making ricotta, so it won't cause curdling issues in this ricotta sauce.
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.
Any pasta shape works well with this sauce, so have fun using your favourite shapes. I recommend trying spaghetti, penne, fusilli, or farfalle if you're looking for something different.
Serving Lemon Ricotta Pasta
This lemon ricotta pasta makes a full meal in and of itself, but it also tastes delicious with a few other simple recipes. This tabouli (tabbouleh) is a healthy green salad that would complement this perfectly, while a simple side of garlic butter mushrooms would pair beautifully with the creamy ricotta sauce. If you want something sweet, try a slice of lemon butter cake for dessert.
Expert Tips
- 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.
- Use high-quality grated pecorino or parmesan cheese for the best flavor and texture in your ricotta sauce.
- In the recipe video for this dish, I blend the garlic confit to make a beautiful paste instead of using minced garlic, as I always have some garlic confit on hand. Feel free to use either type of garlic.
Other Pasta Recipes For Weeknights
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
If you make this recipe, please follow me and tag me on Instagram, Tik Tok, or Pinterest so I can see your wonderful creations!
Lemon Ricotta Pasta
Ingredients
For Pasta & Zucchini
- 10 ounces pasta
- ¼ cup extra virgin olive oil
- 2 zucchinis (courgettes), sliced (optional)
For the Sauce
- 14 ounces ricotta, homemade or store bought, drained
- 4 minced garlic cloves, or 20 garlic confit cloves
- ¼ cup Pecorino Romano, grated
- 3 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- 1 pinch salt
- 1 pinch black pepper
- 1 cup pasta water, reserved from cooking the pasta
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the pasta according to the packet instructions. Reserve 1 cup of pasta water before draining.
- Fry Zucchini: Heat ¼ cup of olive oil in a medium fry pan over a medium heat. Once the pan is hot, add the zucchini and fry for 2 minutes on each side, or until it's golden and crispy. Remove the zucchini from the pan with a slotted spoon and let it drain on a paper towel-lined plate.
- Make Sauce: Combine the ricotta, garlic, Pecorino Romano, olive oil, lemon zest and juice, a pinch each of salt and pepper, and a splash of pasta water in a large bowl. You will not need the full cup of pasta water, but keep adding it gradually until the sauce is at your desired consistency. Mix in the pasta and two thirds of the fried zucchini.
- Serve: Plate up the pasta and sprinkle with the reserved zucchini, extra Pecorino Romano, a drizzle of olive oil, and crack of black pepper. Serve immediately.
Video
Notes
- 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.
- Use high-quality cheese for the best flavor and texture in your ricotta sauce.
- In the recipe video for this dish, I blend the garlic confit to make a beautiful paste instead of using minced garlic, as I always have some garlic confit on hand. Feel free to use either type of garlic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I love lemon with cream sauces--it's such a great combination. I didn't know that one could simply mix ricotta cheese with some pasta water and a few other ingredients to make a sauce! That sounds amazing, and is so quick too. Thanks for sharing this simple yet sophisticated recipe!