Lemon Ricotta Pasta is a delightful dish that’s both creamy and zesty. With fresh ricotta cheese and a splash of lemon, it’s perfect for any time you need a tasty pick-me-up!
This dish is so light that you might even feel like you’re eating a cloud! I love serving it with a sprinkle of fresh herbs for that extra zing. It’s quick to whip up, and your taste buds will thank you! 🍋
Key Ingredients & Substitutions
Pasta: Rigatoni works well for this dish, but you can swap it with any pasta, like penne or fusilli. I like using whole wheat pasta for extra fiber and flavor!
Ricotta Cheese: This creamy cheese is essential here. If you’re looking for a dairy-free option, try using almond or cashew ricotta as a substitute.
Lemon Zest & Juice: Fresh lemons add brightness to the dish. If you’re out of lemons, bottled lemon juice can work, but the zest is best fresh. Add a splash of vinegar for tanginess if needed.
Parmesan Cheese: Grated Parmesan adds a rich flavor. Pecorino Romano is a suitable substitute if you want something a little stronger. Nutritional yeast is great for a vegan option!
Spinach or Arugula: Both greens are fantastic, but you can also use kale or even frozen spinach in a pinch. Just thaw and drain it first.
How Do I Emulsify Olive Oil into the Cheese Mixture?
Emulsifying the olive oil into the ricotta mixture is key for a creamy consistency. Here’s how to do it step by step:
- Start by mixing the ricotta, lemon zest, lemon juice, and Parmesan until smooth in a bowl.
- Drizzle olive oil slowly into the mix while whisking quickly. This helps the oil blend seamlessly instead of separating.
- Continue until the mixture is creamy and you’ve added all the olive oil. If it’s too thick, adjust with pasta water!
This technique makes all the difference, creating a velvety sauce that beautifully coats your pasta.
How to Make Lemon Ricotta Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or pasta of choice
For the Sauce:
- 1 cup ricotta cheese
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup olive oil
For the Greens:
- 2 cups fresh spinach or arugula
Seasoning:
- Salt, to taste
- Black pepper, to taste
Optional Garnish:
- Fresh herbs (such as basil or parsley)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare from start to finish. You’ll spend around 10 minutes cooking the pasta and mixing the sauce, making it a quick and delicious meal perfect for any day!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta (like rigatoni) and cook it according to the package instructions until it’s al dente—this usually takes about 8-10 minutes. Don’t forget to reserve 1 cup of the pasta cooking water before draining the pasta! Set the drained pasta aside while you prepare the sauce.
2. Prepare the Ricotta Sauce:
In a large mixing bowl, combine the ricotta cheese, lemon zest, freshly squeezed lemon juice, and grated Parmesan cheese. Use a fork or whisk to mix everything together until it’s smooth and creamy. This will be the base of your delicious sauce!
3. Add Olive Oil:
While you’re mixing, gradually drizzle in the olive oil. Keep whisking until the mixture is well combined and has a silky texture. This helps give your sauce that creamy consistency.
4. Combine Pasta and Sauce:
Now it’s time to bring it all together! Add the cooked pasta to your ricotta mixture and toss everything gently. If the sauce seems way too thick, just pour in a bit of the reserved pasta cooking water, a little at a time, until you reach the desired creamy consistency.
5. Mix in the Greens:
Fold in the fresh spinach or arugula into the pasta mixture. The heat from the pasta will wilt the greens perfectly, adding some lovely color and nutrition to your dish.
6. Season and Serve:
Finally, season your pasta with salt and black pepper to taste. Once it’s all mixed and seasoned, serve it up hot, garnished with extra grated Parmesan cheese and some fresh herbs if you like. Enjoy the bright and creamy flavors of your Lemon Ricotta Pasta!
Can I Use a Different Type of Pasta?
Absolutely! Feel free to substitute with any pasta shape you prefer, such as penne, fusilli, or even whole grain options. Just adjust the cooking time according to the package instructions for the pasta you choose.
How Can I Make This Dish Lighter?
If you’re looking to lighten it up, you can substitute half of the ricotta cheese with cottage cheese or Greek yogurt. This will maintain a creamy texture while reducing the fat content. Just blend until smooth before mixing with the other ingredients.
What if I Don’t Have Fresh Spinach or Arugula?
No problem! You can use frozen spinach that’s been thawed and squeezed dry, or even other leafy greens like kale or Swiss chard. Just add them to the pan to cook down with the pasta for a minute or two until wilted.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or olive oil to loosen the sauce if necessary. Enjoy your pasta again without compromising on flavor!
