Lemon Ricotta Pasta

Let me tell you about my favorite weeknight lifesaver, this incredible lemon ricotta pasta! It feels fancy but takes just minutes to make. I first created it one busy Tuesday with only half a container of ricotta and a lonely lemon in my fridge. Just 15 minutes later, I was eating the creamiest, zestiest pasta I had ever tasted. Now, it’s my go-to recipe when I need something fast that still feels special.

The magic comes from mixing creamy ricotta with bright lemon juice. It’s like putting sunshine in a bowl! My kids call it “happy pasta” because it always puts a smile on our faces. This dish brings big, fresh flavor with very little effort. Trust me, once you try this simple and delicious recipe, you’ll want to make it all year round.

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Why You’ll Love This Lemon Ricotta Pasta

This lemon ricotta pasta is one of those recipes that just works – every single time. Here’s why it’s a winner:

• Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or lazy weekends.
• Creamy Dreamy: The ricotta sauce is so smooth and luxurious, you’ll think you spent hours on it.
• Bright & Refreshing: The lemon zest and juice give it a pop of freshness that’s downright addictive.
• Simple Ingredients: Just a handful of pantry staples and a few fresh items – no fancy shopping required.
• Versatile: Dress it up or down with your favorite add-ins or keep it classic. It’s always a crowd-pleaser.

Trust me, once you try it, you’ll wonder how you ever lived without it.

Ingredients for Lemon Ricotta Pasta

Gathering your ingredients is the first step to pasta perfection! Here’s what you’ll need:

• 12 oz dry angel hair pasta – The delicate strands cling to the creamy sauce beautifully
• 16 oz ricotta cheese (I swear by BelGioioso Ricotta con Latte)
• 1/2 cup reserved pasta water – Adjust as needed for your perfect sauce consistency
• 1 lemon – We’re using both the zest and juice here
• 2 cups fresh baby arugula – Adds that lovely peppery crunch
• 1 tsp salt – Plus more to taste
• 1/2 tsp pepper – Freshly cracked if you’ve got it
• 1 cup freshly grated Parmesan cheese – None of that pre-shredded stuff!

For garnishing: Fresh basil leaves, red pepper flakes if you like heat, and extra salt & pepper to finish.

How to Make Lemon Ricotta Pasta

Alright, let’s get cooking! This lemon ricotta pasta comes together so fast you’ll barely have time to set the table. Just follow these simple steps, and you’ll be twirling perfect creamy bites in no time.

Step 1: Cook the Pasta

First things first – get that pasta going! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Toss in your angel hair and cook for just 3-4 minutes – we want it al dente with a tiny bite. Here’s the crucial part: before draining, scoop out at least 1 cup of that starchy pasta water. Trust me, this liquid gold is the secret to our silky sauce!

Step 2: Prepare the Sauce

While the pasta cooks, let’s make magic happen in your skillet. Over medium heat, whisk together the ricotta, lemon zest, lemon juice, salt and pepper. Now here’s where you play sauce scientist – slowly drizzle in about 1/2 cup of the reserved pasta water, whisking constantly until you’ve got a smooth, creamy consistency. Stir in 1/2 cup of that freshly grated Parmesan and watch it melt into the sauce. Oh, that smell? Pure heaven.

Step 3: Combine and Serve

Time for the grand finale! Reduce the heat to low and add your drained pasta to the skillet. Toss and stir until every strand is gloriously coated. Now take it off the heat – the residual warmth will gently wilt your arugula as you mix it in. Need more sauce? Add pasta water 1 tablespoon at a time. Plate it up, shower with remaining Parmesan, and finish with basil and red pepper flakes if you’re feeling fancy. Dive in while it’s piping hot!

Tips for Perfect Lemon Ricotta Pasta

After making this lemon ricotta pasta more times than I can count, I’ve picked up some tricks that make all the difference. First – freshly grate your Parmesan. The pre-shredded stuff just doesn’t melt the same way, and those anti-caking agents? They’ll sabotage your silky sauce.

When adjusting your sauce thickness, go slow with the pasta water. Start with 1/2 cup, then add a tablespoon at a time until it’s perfectly creamy. Remember – you can always add more, but you can’t take it out!

My biggest aha moment? Zest the lemon before juicing it. Trying to zest a juiced lemon is like wrestling a slippery fish – trust me on this one. And don’t skip the arugula! That peppery bite cuts through the richness beautifully.

Variations for Lemon Ricotta Pasta

One of the best things about this lemon ricotta pasta is how easily you can make it your own. Craving some protein? Toss in grilled chicken or shrimp for a heartier meal. Not a fan of arugula? Swap it for baby spinach or even chopped kale – they’ll wilt just as beautifully.

If you’re feeling fancy, add a handful of sun-dried tomatoes or roasted red peppers for a sweet, tangy twist. Want to make it creamier? Stir in a splash of heavy cream or mascarpone. And for a bit of crunch, top it with toasted pine nuts or breadcrumbs. The possibilities are endless – make it your own!

Serving Suggestions for Lemon Ricotta Pasta

This lemon ricotta pasta is delicious all on its own, but oh – the magic that happens when you pair it right! I love serving mine with garlic bread to soak up every last bit of that creamy sauce. A crisp white wine like Pinot Grigio cuts through the richness perfectly. For a simple side, try a light green salad with lemon vinaigrette – it keeps the meal feeling fresh and balanced. My kids always beg for extra crusty bread to make little pasta sandwiches – messy but so worth it!

Storage and Reheating

Leftovers? No problem! Store your lemon ricotta pasta in an airtight container in the fridge for up to 3 days. When reheating, splash in a tablespoon of water or milk and warm it gently over low heat, stirring often. The sauce might thicken in the fridge, but a little liquid brings it right back to creamy perfection.

Nutritional Information

While we love sharing approximate nutrition details, remember these can vary based on your specific ingredients and portions. This lemon ricotta pasta offers a balanced meal with protein from the cheeses, carbs from the pasta, and fresh greens for vitamins – but always check your own labels if you’re tracking closely!

Lemon Ricotta Pasta FAQs

More Pasta Recipes to Try!

If you loved how quick and fresh this lemon ricotta pasta was, here are a few more easy meal ideas you’ll enjoy. From another bright pasta dish to a hearty bake, these recipes are perfect for your weeknight dinner rotation and are sure to become new family favorites.

• Bistro Shrimp Pasta
• Mediterranean Pasta Salad
• Creamy Cajun Chicken Pasta
• Salsa Verde Chicken Pasta

An Unforgettable Weeknight Meal

And that’s it! With just a handful of simple ingredients, you have a vibrant and creamy lemon ricotta pasta that tastes like it came from a fancy restaurant. It’s proof that you don’t need a lot of time to create something truly delicious. This dish has become a staple in my home, and I hope it becomes one in yours too.

If you make this recipe, please leave a comment below to let me know what you think! For more easy meal ideas, be sure to follow me on Facebook, Instagram, and Pinterest.

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