Description
This lemon ricotta pasta is an easy and creamy vegetarian pasta dish that makes for a quick weeknight meal. Tender pasta is tossed with ricotta cheese, parmesan, fresh lemon juice, lemon zest, garlic, and arugula. It comes together in about 20 minutes and is made with simple and fresh ingredients.
Ingredients
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- 8 oz uncooked pasta (rigatoni, penne, farfalle, spaghetti, or cavatappi)
- 1 tablespoon extra virgin olive oil
- 1/2 cup whole-milk ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 2 teaspoons fresh lemon zest, or more to taste
- 2 tablespoons fresh lemon juice, or more to taste
- 1/4 teaspoon fine sea salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1/2 cup reserved pasta water
- 1 tablespoon butter (or extra virgin olive oil)
- 1 large shallot, finely chopped
- 2-3 garlic cloves, finely minced or pressed
- 1 heaping cup baby arugula
- Pinch of red pepper flakes (optional)
- 2 tablespoons of chopped fresh mint, parsley, or basil, for garnish
- Small handful of chopped roasted pistachios or toasted pine nuts, for garnish (optional)
Instructions
- Make the pasta: In a large pot of boiling salted water, cook the pasta until al dente, according to the package instructions. Reserve ½ cup of the starchy pasta water. Drain and set the pasta aside.
- Make the lemon ricotta mixture: In a food processor, add the ricotta, parmesan, and olive oil. Puree until creamy and smooth.
- In a medium bowl, add the ricotta mixture, fresh lemon zest, lemon juice, salt, black pepper, and ¼ cup of the reserved pasta water. Gradually whisk it together until the mixture becomes uniform, then whisk it like you mean it until the ricotta mixture is smooth. It will initially look a little thin, but it’ll thicken up once tossed with the pasta. Reserve the remaining pasta water for later.
- Finish the sauce: Heat up the butter (or olive oil) in a large deep skillet or saucepan over medium-low heat. Once the butter has melted, add the shallots and garlic and cook for 2 to 3 minutes, stirring often.
- Add the pasta: Remove the pan from the heat and add the arugula, the cooked pasta, and the lemon ricotta mixture. Stir well to evenly coat the pasta until everything is creamy and smooth. Add some more of the reserved pasta water as needed.
- Serve and enjoy: Serve immediately and garnish with fresh mint, basil, or parsley, red pepper flakes (if using), chopped pistachios or pine nuts (if using), and more grated parmesan or lemon zest if desired. Tastes best the day it’s made, but leftovers will keep for up to 3 days in the fridge in an airtight container.
Notes
- I like to use my food processor to whip the ricotta and parmesan cheese into a smooth and creamy mixture. Alternatively, you can whisk the ricotta, parmesan cheese, olive oil, fresh lemon juice, lemon zest, and reserved pasta water in a mixing bowl to form the sauce.
- Full-fat ricotta cheese: It’s important to use full-fat ricotta cheese because you need the extra fat to help stablize the sauce. Low-fat ricotta tends to curdle and separate.
- Keep in mind that some graininess is normal with Lemon Ricotta Pasta because ricotta is made from the small amount of curd left behind in the whey when making cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian