This creamy lemon ricotta pasta is a burst of fresh flavors! With just ricotta cheese, lemon juice, and pasta, it’s a breeze to whip up for dinner.
I love how bright and zesty it is—like a party in your mouth! Plus, it takes hardly any time to make, so we can enjoy pasta without the fuss. Perfect for busy nights!
Key Ingredients & Substitutions
Rigatoni: This pasta shape is great because its ridges hold the creamy sauce well. If you can’t find rigatoni, other shapes like penne or farfalle work nicely too!
Ricotta Cheese: The star of this dish! It gives a creamy texture. If you want a lighter option, you can use cottage cheese instead, but the flavor will slightly change.
Lemon Juice and Zest: Fresh lemons make a big difference in flavor. If you’re out of fresh lemons, bottled lemon juice can work in a pinch, but fresh is best for zest and aroma.
Spinach or Arugula: I love using baby spinach for its mild taste, but arugula adds a peppery kick. If you don’t have either, any leafy green like kale or even frozen spinach can work.
Parmesan Cheese: A must for that umami flavor! If you’re looking for a dairy-free option, you can use nutritional yeast as a substitute.
How Do I Make a Creamy Sauce Without Clumping?
Getting the right consistency for your ricotta sauce is key. Here’s how to do it:
- Make sure to cook your pasta until it’s al dente. This helps it hold its shape and prevents the sauce from getting too watery.
- When mixing the ricotta, add the lemon juice, zest, and Parmesan gradually. This helps the texture stay smooth.
- When combining the pasta with the ricotta mixture, add the reserved pasta cooking water slowly. This helps loosen the sauce and gives it a silky feel.
- Keep stirring over low heat; this will help combine everything well without cooking the sauce too much.
With these steps, you’ll achieve that creamy, dreamy sauce that clings perfectly to every piece of pasta!
Easy Creamy Lemon Ricotta Pasta
Ingredients:
- 12 oz rigatoni or similar pasta
- 1 cup ricotta cheese
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon, plus extra for garnish
- 1 cup baby spinach or arugula
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 tsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: crushed red pepper flakes for a bit of heat
How Much Time Will You Need?
This delightful dish takes about 20 minutes to prepare. You’ll spend about 10 minutes cooking the pasta and whipping up the creamy sauce, and then another 5-10 minutes to combine everything together. Quick and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook it according to the package instructions until it’s al dente—the perfect texture! Stir occasionally to prevent sticking.
2. Prepare the Creamy Sauce:
While the pasta is cooking, grab a mixing bowl. Combine the ricotta cheese, fresh lemon juice, lemon zest, and grated Parmesan cheese. Use a whisk to mix everything until it’s smooth and creamy. Don’t forget to season it with salt and pepper to taste!
3. Reserve Pasta Water:
Before draining the pasta, reserve about 1/2 cup of the cooking water. This starchy water will help you create a luscious sauce later. Drain the pasta, then set it aside.
4. Combine Pasta and Greens:
In the same pot you used for the pasta, return the drained rigatoni. Place it over low heat and add the olive oil and baby spinach (or arugula). Stir everything together until the greens start to wilt, which should take just a minute.
5. Add the Ricotta Mixture:
Now, it’s time to make it creamy! Pour the ricotta-lemon mixture over the pasta and gently toss everything together. If the sauce seems too thick, add some of the reserved pasta water a little at a time until you achieve a creamy consistency that coats the pasta nicely.
6. Final Touches:
Adjust the seasoning as needed with a bit more salt and pepper. We want it just right!
7. Serve and Enjoy:
Serve your creamy lemon ricotta pasta immediately, garnishing with extra lemon zest, grated Parmesan cheese, and a sprinkle of freshly cracked black pepper. If you like a little heat, toss on some crushed red pepper flakes for extra flavor!
Enjoy your easy creamy lemon ricotta pasta—rich, bright, and perfect for a quick, satisfying meal!
Frequently Asked Questions (FAQ)
Can I Use Any Type of Pasta for This Recipe?
Absolutely! While rigatoni works great, you can substitute it with any pasta shape you like, such as penne, farfalle, or spaghetti. Just be sure to adjust the cooking time according to the pasta type you choose.
How Can I Store Leftover Pasta?
To store leftovers, let the pasta cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or olive oil to restore creaminess.
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the ricotta with a plant-based alternative, such as cashew cheese or silken tofu blended until smooth. Use nutritional yeast instead of Parmesan cheese for that cheesy flavor without dairy.
How Do I Prevent the Sauce from Clumping?
To keep the sauce smooth, make sure to add the reserved pasta water gradually while tossing the pasta with the ricotta mixture. This starchy water helps to create a creamy consistency. Stir gently over low heat to incorporate everything well.
