Lemon Ricotta Pasta

5 from 1 vote

This quick and easy lemon ricotta pasta brightens up any busy weeknight! This simple recipe is ready to eat in 15 minutes, and is a great healthy dinner that the whole family will love.

Prep Time5

Cook Time10

Total Time15

Course: dinner

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Daen Lia

Ingredients

For Pasta & Zucchini

10 ounces pasta
1/4 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
1/4 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

Imperial (US) - Metric

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 1/4 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