Creamy Lemon Ricotta Pasta (Under 10 Minutes!)
This Creamy Lemon Ricotta Pasta (Under 10 Minutes!) is a simple to make pasta recipe. Each bite is full of creamy ricotta and vibrant lemon flavors. Ready in the time it takes to make the pasta! A delicious vegetarian dish to enjoy any night of the week!
Servings: 6
Calories: 2456kcal
Equipment
Ingredients
- 1 pound farfalle pasta or any other short pasta
- salt for pasta water
- 4 Tablespoons butter
- 3 Tablespoons extra-virgin olive oil divided
- 2 teaspoon lemon zest and juice I used 1 large organic
- 1 cup whole fat ricotta
- sea salt for sprinkling
- freshly ground black pepper
- ½ cup finely shredded Parmigiano Reggiano cheese
- 2 Tablespoons Italian parsley chopped not the stems
Instructions
- Boil water: Bring a large pot of water to a boil and salt it. Add the pasta.
- Cook pasta: Add pasta to the boiling cooking water. Set a timer, and cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in the skillet with the browned butter + lemon sauce and heating together and it will cook a little more).
- Make the sauce: When there is a few minutes left of pasta cooking time, prep the browned butter sauce. In a large skillet on medium heat, add the butter. Let it melt and start to brown. When the butter is browned add in the lemon juice and zest. Add in a tablespoon of extra-virgin olive oil.
- Reserve pasta water: Drain the pasta, reserving ½ cup plus 2 extra tablespoons of the pasta water. Add in ½ cup of starchy pasta water to the skillet with browned butter.
- Add pasta to sauce: Dump the pasta into the skillet on medium-high heat and stir to combine with the browned butter lemon sauce. Combine it together for about 2 minutes (make sure it doesn't overcook, it should reach al dente texture).
- Prep ricotta in a bowl: In a large serving bowl, add the ricotta and the grated Parmigiano Reggiano (pecorino also works). Stir it together and add a drizzle of extra-virgin olive oil, and a dash of salt. Add a tablespoon or two of the reserved pasta water to help the ricotta sauce bind with the pasta.
- Combine ricotta with pasta: Add the pasta in the buttery lemon sauce to the bowl with the ricotta cheese. Stir it all together to combine. You should have a creamy ricotta sauce. Add a little more pasta water or olive oil, if needed.
- Season: Check the salt (add more if needed), and add some freshly ground pepper.
- Serve: When serving in the bowls, sprinkle on some chopped Italian parsley and a little grated Parmigiano Reggiano cheese (optional). Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Variations for Pasta with Lemon Sauce:
- You could use a whole wheat or gluten-free pasta.
- Want to add some protein? Try adding cooked chicken, shrimp, or tofu to the dish before combining it with the ricotta sauce.
- Substitute the lemon juice and zest for lime juice and cilantro for a fresh twist on this recipe.
- Add in some diced tomatoes or roasted vegetables for added texture and flavor.
- If you like spice, add red pepper flakes to the browned butter sauce for a kick of heat.
- Add into the ricotta sauce some different herbs like fresh basil, oregano, or freh thyme.
- Add some cooked veggies like like broccoli, bell peppers, and zucchini.
Nutrition
Calories: 2456kcal | Carbohydrates: 339g | Protein: 60g | Fat: 94g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 43g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 388mg | Potassium: 1025mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1399IU | Calcium: 109mg | Iron: 6mg
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