20 MINUTE LEMON RICOTTA PASTA! Pasta, lemon, ricotta, garlic and parmesan all mixed together with a little magic starchy pasta water for a delicious and easy dinner any night of the week!
Delicious light and easy to prepare pasta! When you have a craving for pasta but not the energy for a full night of prep, this will be your go to easy pasta recipe!
A quick one pot restaurant quality meal that can take on just about any add-in you have hanging around!
What can I throw into this one pot pasta dish?
- shrimp or salmon
- chicken
- bacon
- sausage
- ham – get fancy with prosciutto or pancetta
- Veggies like spinach, broccoli, asparagus
PRO TIP: cook up your protein ahead of time and toss in right before serving or plate it up on top. For the veggies: toss into the boiling pot of pasta water a few minutes before draining until crisp tender.
STEP ONE: Combine your ricotta, lemon, cheese, garlic and a splash of olive oil while your pasta is boiling.
Feeling kitchen ambitious? Make your own HOMEMADE RICOTTA. You won’t believe how incredibly easy it is. If you can boil water, you can make homemade ricotta!
STEP TWO: Boil your pasta but before draining REMOVE THAT VERY IMPORTANT CUP OF STARCHY PASTA WATER.
This is what is going to make your pasta and ricotta become one!
I am even adding a pic so you won’t forget :). Trust me…I forget. I need a visual.
STEP THREE: Add your ricotta cheese mixture to the hot drained pasta and pour 1/2 cup of the starchy pasta water into the pasta. Stir, stir stir! Add a bit more pasta water at a time until it reaches the desired consistency.
You do not need to use all the water…some like it more creamier than others.
It’s your pasta…do what you want :).
Salt…this dish requires a bit of it. We start with one teaspoon and taste. Add a another big pinch at a time.
Serve it up, top with more cheese!
You are amazing! Look what you made!
We love easy pasta dishes. Like this Pasta with Tomato Cream Sauce or this 20 Minute One Pan Shrimp and Orzo Skillet Dish.
Finish the dish! What we serve alongside this Lemon Ricotta Pasta:
The Best Italian Chopped Salad Ever!
Cheesey Bread made from store-bought loaf
And for dessert we serve this 5 Minute Chocolate Pudding!
A perfect weeknight or company pasta dinner done in 20 minutes!
Clink!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Lemon Ricotta Pasta
Ingredients
- 12 ounces pasta like fettucine or linquine
- 15 ounces whole milk ricotta
- 1 cup grated parmesan cheese plus extra for garnish
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice 1 to 2 lemons - plus extra for garnish if desired
- 1 garlic clove grated
- 1 tablespoon olive oil
- 1 teaspoon salt to start, more after tasting
Instructions
- Bring large pot of water to a boil. Add the pasta and cook according to package directions.
- Before draining pasta REMOVE ONE CUP OF THE STARCHY PASTA WATER.
- Combine ricotta, parmesan, lemon zest, lemon juice, garlic,olive oil and salt in a small bowl.
- Add pasta and cheese mixture back to pasta pot. Add 1/2 cup starchy pasta water and stir vigorously until the pasta is well coated. Add more water if needed a couple tablespoons at a time until reaches desired creaminess.
- Taste. Add more salt if needed. Top with additional parmesan.
- Serve immediatly.
Notes
- You may not use the entire one cup of starchy pasta water. Start with 1/2 cup and add a bit more until you reach the desired creaminess.
- Your pasta is as good as your ricotta. Go whole milk and buy the good stuff.
- We used fettuccini pasta but you can go with any shape including shells, bow tie, even spaghetti noodles. Whatever you have in your pantry will work!
- This particular dish is best eaten right away...but if you have left overs you can reheat in the microwave. You may need to add a bit of cream or butter to make bring it back together.
Diane says
Put a measuring cup into the pasta strainer so you don’t forget to save some while you are draining it.
Kathi & Rachel says
Great tip Diane! Thanks! kathi
Clint says
This has become one of my go-to everyday meals. It also works for date nights, making me look like I know what I’m doing with minimal effort. Great combo of something new, yet familiar. Plus, it’s impossible to mess this up.
Kathi & Rachel says
We are so glad you liked it! Thanks tons for the nice note and 5 stars!
Karen says
This is wonderful and so easy to put together. I added some cubed pancetta
Tammy Stomboly says
This was delicious. I’ve never been able to make the creamy sauce right. It always clumps on me, but I’ve never tried ricotta w/ pasta water. I think I needed to cook it longer. I still need to work on my technique but the flavors were all there. We love garlic so I sauteed some extra garlic and the shrimp. Definitely gonna try again. Thanks for a great recipe.
Jodi says
Can you use part skim ricotta?
Kathi & Rachel says
Yes that would be fine. It’s not as rich as full fat but you can. Will need lotsa salt too!
Linda Cooper says
This recipe was a big hit. The tangy lemon combined with the creamy ricotta was delicious. I never knew that adding pasta water would make it so creamy. We served it with steamed broccoli for a light summer dinner.
Phyllis says
Need to know the Nutritional Facts on all recipes.
Kathi & Rachel says
Dang Phyllis – ya got me! I added them just for you!
Carmel says
Love your recipes they are so delicious and ingredients you have in the pantry.
also so easy to print for our recipe book.
Kathi & Rachel says
Thank you for the nice note Carmel!