This Easy Lemon Ricotta Pasta is super light and creamy, perfect for a quick meal! With just a few simple ingredients like ricotta cheese, fresh lemon, and pasta, it’s a winner!
Honestly, I love how fast it comes together. Just cook the pasta, mix in the ricotta, and squeeze some lemon juice. Voila! A delicious dish that feels fancy without much fuss!
Key Ingredients & Substitutions
Pasta: Rigatoni is fantastic, but you can swap it out for any short pasta like penne or fusilli. Whole wheat or gluten-free options work too if you need a healthier or gluten-free choice!
Ricotta Cheese: Whole milk ricotta adds creaminess, but you can use part-skim for a lighter option. If you’re dairy-free, cashew cream or a dairy-free ricotta alternative can fit nicely.
Lemon: Fresh lemon is key for flavor. If you don’t have fresh lemons, a splash of bottled lemon juice can do the trick, though fresh is always best for brightness.
Greens: Spinach or arugula brings a lovely fresh touch. Feel free to use kale or even frozen spinach, just make sure to thaw and squeeze out excess water.
Parmesan Cheese: Grated Parmesan enhances taste. Pecorino Romano can substitute for a sharper flavor, and nutritional yeast is a great dairy-free option!
How Do I Get the Right Creamy Sauce Consistency?
The sauce’s creaminess comes from incorporating ricotta and the reserved pasta water. Make sure to reserve enough water before draining—this is the magic element!
- Cook pasta until al dente, then drain but keep some cooking water aside.
- In the skillet, add ricotta, lemon juice, and zest, mixing well with the warm pasta.
- Add the reserved water gradually, stirring until you achieve your desired creaminess. Be patient!
Remember, it’s easier to add more water than to fix a runny sauce! The warm pasta helps in melting the ricotta and creating a luscious texture.
Easy Lemon Ricotta Pasta – Light & Creamy
Ingredients You’ll Need:
- 12 oz rigatoni or your favorite short pasta
- 1 cup whole milk ricotta cheese
- 1 lemon (zested and juiced)
- 2 cups fresh spinach or arugula
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt, to taste
- Fresh ground black pepper, to taste
- Optional: red pepper flakes for a little heat
How Much Time Will You Need?
This recipe will take you about 20 minutes from start to finish. It’s a quick and easy meal with just a few simple steps, perfect for a weeknight dinner or a quick lunch!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your rigatoni (or preferred pasta) and cook according to the package instructions until al dente. Make sure to reserve about 1 cup of the pasta cooking water before you drain the pasta and set it aside!
2. Sauté the Garlic:
While your pasta cooks, heat the olive oil in a large skillet over medium heat. Once hot, add in the minced garlic and sauté for about 1 minute, stirring until fragrant. Don’t let it burn!
3. Add the Greens:
Next, toss the fresh spinach or arugula into the skillet. Sauté for about 2 minutes, just until the greens are wilted and bright. This will add a nice pop of color and flavor to your pasta!
4. Combine the Ingredients:
Once the greens are ready, lower the heat and add your drained pasta to the skillet. Give everything a good stir to combine the pasta with the greens and garlic.
5. Mix in the Creamy Sauce:
Now, it’s time to add the ricotta cheese, lemon zest, and lemon juice to your pasta. Toss everything together, and as you do, gradually add the reserved pasta water a little at a time until the sauce reaches your desired creaminess.
6. Final Touches:
Add in the grated Parmesan cheese and season with salt and fresh ground black pepper to taste. If you like your pasta with a kick, sprinkle in a pinch of red pepper flakes!
7. Serve and Enjoy!
Remove the skillet from heat and serve your delicious lemon ricotta pasta immediately! For an extra touch, you can garnish with more lemon zest and freshly ground black pepper. Enjoy every bite!
This light and creamy lemon ricotta pasta is not only quick to prepare but also bursting with fresh, bright flavors that you’ll love!
FAQ for Easy Lemon Ricotta Pasta Recipe
Can I Use Different Pasta Shapes?
Absolutely! While rigatoni works great, you can use any short pasta shape like penne, fusilli, or even spaghetti. Just keep an eye on cooking times as they may vary!
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese for a similar texture, or even cream cheese for a richer flavor. For a dairy-free alternative, nut-based ricotta or silken tofu blended until smooth is a fantastic option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil and heat gently on the stove or in the microwave to avoid drying out the pasta.
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or sautéed mushrooms make great additions. Just cook them separately and toss them in at the end with the pasta to combine!
