Lemon Ricotta Pasta
Creamy, bright and full of flavor, this lemon ricotta pasta may be the easiest week night meal yet. Combine a little bit of lemon with the creamy richness of ricotta cheese, some added cheese (because the more the merrier) and you have yourself a pasta recipe strikes the perfect balance of flavors.
Ingredients for Lemon Ricotta Pasta
Do you ever just want to make a quick meal that’s delicious and is not instant ramen? Don’t worry I’ve been there we’ve all been there (no shade to instant ramen we love you!). One of the reasons I like this recipe so much is because it goes to show you don’t need complex ingredients or crazy cooking techniques to make an amazing meal. Just high quality ingredients. Here’s some of the stuff you’ll need.
- Ricotta Cheese
- Pecorino Romano
- Lemon Juice
- Lemon Zest
- Extra Virgin Olive Oil
- Peas
- Garlic
- Pasta
How to get al dente pasta every time
No body likes mushy pasta, nobody. And believe it or not people don’t actually sling pasta against their walls or fridges to check if their pasta is done (or at least they shouldn’t). An al dente pasta consistency is both chewy and firm, the perfect medium. Here are the steps to help you master getting your pasta cooked al dente every time.
- Start by bringing a large pot of water to a rolling boil. Be sure to add a generous amount of salt to the boiling water as it helps to season the pasta from within.
- While the package instructions can serve as a general guideline, it’s important to note that they may not always result in the desired al dente pasta. Begin testing the pasta a minute or two before the suggested cooking time to ensure the best results.
- To check if the pasta is al dente, use a fork or spoon to remove a small piece of pasta from the boiling water. Allow it to cool slightly and take a bite. Al dente pasta should have a slight resistance when you bite into it, with a bit of firmness in the center.
- Once you confirm that the pasta is al dente, act quickly. Immediately drain the pasta in a colander and give it a quick rinse with cool water. This stops the cooking process and prevents the pasta from becoming mushy.
- Before draining the pasta, remember to reserve a cup of the starchy pasta water. This liquid gold can be used to loosen sauces and help them adhere better to the pasta.
What to Serve with Lemon Ricotta Pasta
When it comes to serving Lemon Ricotta Pasta, the possibilities are endless. Whether you’re looking to add a fresh element or a protein, there are a ton of options that would go great with your Lemon Ricotta Pasta. Here are some examples of some pairings:
- Grilled Shrimp
- Roasted Vegetables
- Garlic Bread
- Grilled Chicken
- Sauteed Spinach
- Fresh Arugula
How to store your lemon ricotta pasta
If somehow you manage not to eat all this lemon ricotta pasta in one sitting, you may be wondering how you can save it for later. To store your pasta, transfer it to an airtight container or cover it tightly with plastic wrap. Then, place it in the refrigerator, where it can be kept for up to 3-4 days. When ready to enjoy again, gently reheat the pasta on the stovetop over low heat, adding a splash of water or extra lemon juice to refresh the flavors. Avoid freezing lemon ricotta pasta, as the ricotta cheese may separate and affect the texture upon thawing.
I hope you’ll love this lemon ricotta pasta as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also, feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
Lemon Ricotta Pasta
Creamy, bright and full of flavor, this lemon ricotta pasta may be the easiest week night meal yet. Combine a little bit of lemon with the creamy richness of ricotta cheese, some added cheese (because the more the merrier) and you have yourself a pasta recipe strikes the perfect balance of flavors.
Ingredients
- 1 cup ricotta cheese
- 16 oz box fettuccine (or pasta of choice)
- ½ cup pecorino romano (or parmesan (grated))
- zest & juice of 1 lemon
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 1 cup reserved pasta water (add a little at a time, you might not need it all)
- 3 garlic cloves (sliced)
- ¼ cup frozen peas
Instructions
- Bring a large pot of water to a boil and add salt until it tastes as salty as the sea. Cook the pasta according to package instructions until it reaches al dente consistency. Refer to the notes above for tips on achieving the perfect al dente texture.
- Once the pasta is cooked, reserve some of the pasta water. Strain and set aside. In the same pot, add peas to the pasta water and cook them until tender.
- In a separate pan over low heat, add olive oil and garlic, being careful not to let the garlic burn. Stir the garlic gently until it becomes fragrant. Remove the pan from the heat.
- To the pan with the garlic, add lemon juice and ricotta cheese. Mix them together until well combined.
- Incorporate the pecorino romano cheese into the pan, along with a little pasta water. Continue adding pasta water gradually until the sauce reaches a saucy consistency.
- Stir in the lemon zest, and add the sauce to the peas and pasta.
- Taste the pasta and add salt according to your preference. Adjust the seasoning as needed. Once seasoned to perfection, serve and enjoy your delicious Lemon Ricotta Pasta!