This Lemon Ricotta Pasta is a delicious pasta dinner recipe that comes together in less than 20 minutes! With a few simple ingredients this effortless pasta dish is light,fresh and easy to make.
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The recipe for this creamy lemon couldn’t be easier. Originating in the Amalfi Coast of Italy this lemon ricotta pasta features fresh ingredients and tastes like a big bowl of sunshine. A simple sauce of ricotta, lemon(both the zest and juice for the purest lemon flavor) garlic and olive oil comes together right in your blender in less time than it takes your pasta to cook. The sauce is then stirred with the cooked pasta (along with a bit of reserved pasta water) and a few handfuls of spinach.
This pasta is a delicious vegetarian dinner but you could also add in your favorite protein like chicken, shrimp, salmon or prosciutto. For more delicious pasta recipes take a look a look at my Pasta Primavera with Shrimp, Pesto Tagliatelle, Creamy Pasta with Prosciutto and Peas and One Pot Gnocchi Bolognese.
Ingredients
- Dried pasta (such as penne,rigatoni, or spaghetti)
- Ricotta cheese (preferably whole milk)
- Parmesan cheese,grated
- Olive oil
- Zest and juice of 1 lemon
- Garlic
- Kosher salt
- Ground black pepper
- Red pepper flakes (optional)
- Baby spinach
Cooking Tips
- Feel free to use your favorite pasta shape for this recipe. While I love rigatoni any pasta shape will work.
- For the creamiest sauce I recommend using whole milk ricotta.
- In place of the spinach delicious substitutions would be in arugula, asparagus or green peas.
- Garnish with your favorite fresh herbs including basil, mint and oregano.
- Serve as is or serve with your favorite proetein like chicken, shrimp or salmon.
How to Make Lemon Ricotta Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook per package directions until it’s reached an al dente texture. Reserve 1 cup of pasta water, drain the pasta and return it to the pot.
While the pasta is cooking prepare the sauce. In a high speed blender add the ricotta cheese, parmesan, olive oil, lemon zest lemon juice, garlic cloves, salt pepper and red pepper flakes (if using). Blend on medium high speed for 1-2 minutes or until smooth.
Over medium-low heat pour in the creamy ricotta mixture, 1/2 cup of the reserved pasta cooking water and add the spinach. Stir together and cook sauce and pasta for 2-3 minutes until the sauce has thickened and the spinach has wilted, adding more pasta water if needed to reach your preferred consistency. Garnish with additional parmesan cheese, parsley or fresh basil leaves and serve as desired.
Storage
Store pasta leftovers in an airtight container in the refrigerator for up to 3 days.
If you like this Lemon Ricotta Pasta be sure to take a look at some of my other recipes!
Risotto with Shrimp and Asparagus
Homemade Cheeseburger Macaroni
If you make this Lemon Ricotta Pasta please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Lemon Ricotta Pasta
Equipment
- 1 high speed blender
- 1 large pot
Ingredients
- 1 pound dried pasta penne,rigatoni,spaghetti
- 15 oz ricotta cheese
- 1 cup parmesan cheese,grated
- 1/4 cup olive oil
- 1/4 cup lemon juice juice of 1 lemon
- 1 tablespoon fresh lemon zest zest of 1 lemon
- 2-3 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes optional
- 4 cup fresh baby spinach approximately 1 5 oz package
Instructions
- Bring a larg pot of water to a boil. Add the pasta and cook per package directions until it's reached an al dente texture. Reserve 1 cup of the pasta water, Drain the pasta and return it to the pot.
- While the pasta is cooking prepare the sauce. In a high speend blender add the ricotta cheese, parmesan, olive oil, the zest and juice of one lemon, garlic, salt pepper and red pepper flakes (if using). Blend on medium high speed for 1-2 minutes or until smooth.
- Over medium-low heat add the ricotta mixture, 1/2 cup of the reserved pasta water and the spinach. Stir together and cook for 2-3 minutes until the sauce has thickened and the spinach has wilted, adding more pasta water if needed to reach the desired consistency. Serve as desired.
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