Lemon and Ricotta Pasta
Al dente rigatoni tossed in a silky but simple ricotta sauce made with fresh lemon, garlic, and Parmesan, and ready in less than 30 minutes. Your family is going to request this creamy ricotta and lemon pasta dish on repeat!
Servings 4
Calories 677kcal
Ingredients
- 16 oz pasta such as rigatoni, penne, or ziti
- 1¼ cup whole milk ricotta cheese
- 1 lemon zested and juiced
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 2 tablespoons olive oil
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 1 cup reserved pasta water you may not use it all
- fresh herbs optional, fresh basil or parsley for garnish
Instructions
- Cook the pasta in a large pot of salted water according to the package instructions.16 oz pasta
- IMPORTANT! Reserve 1 cup of cooking liquid before draining the pasta.
- While the pasta cooks, combine the ricotta, lemon zest, Parmesan cheese, salt, and pepper in a mixing bowl. Stir until smooth and creamy.Note: do NOT add the lemon juice yet.1¼ cup whole milk ricotta cheese, 1 lemon, 1/2 cup freshly grated Parmesan cheese, salt, black pepper
- In a large skillet, heat the olive oil over medium-high heat. Cook the garlic until fragrant, about 1-2 minutes.2 tablespoons olive oil, 2 cloves garlic
- Reduce the heat and add the drained pasta to the skillet.
- Stir in the ricotta mixture, then, so you don't curdle the ricotta, stir in the lemon juice a little at a time.1 lemon
- Add about 1/2 a cup of the reserved pasta water and stir to combine. Stir to combine and add more pasta water as needed so that the sauce coats all the pasta.1 cup reserved pasta water
- Taste and add additional salt and pepper as desired.
- Garnish with fresh herbs, if desired, and serve with additional Parmesan cheese.fresh herbs
Notes
Ang's Recipe Tips
- Use whole milk ricotta. This is the most important tip in the whole recipe. Whole milk ricotta gives you a creamy, smooth sauce. Part-skim gives you a watery mess.
- Do not add cold ricotta straight to hot pasta. Mix and slightly warm your ricotta mixture first. Cold ricotta seizes up and gets lumpy the second it hits hot pasta.
- Start with lemon zest, then slowly add juice. The zest adds flavor. The juice adds acidity. Too much juice too fast can curdle the sauce. Add juice a little at a time and taste as you go.
- Save more pasta water than you think you need. A full cup minimum. The starch in the water transforms the sauce from clumpy to silky. You can always use less, but you cannot add what you already poured down the drain.
- Season aggressively. Ricotta is mild. Your sauce needs enough salt, lemon, and pepper to shine. Taste it before you add the pasta, and taste it again after.
- Serve it right away. This pasta is best fresh. Do not let it sit.
Storage
To Store: Store you ricotta lemon pasta leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the rigatoni will absorb the sauce as it sits. The leftovers will be thicker and drier than when freshly made. Pro tip: Save an extra half cup of pasta water when you cook and store it in a small container alongside your leftovers. It will bring the sauce right back to life when you reheat. (These are my favorite airtight containers.) Reheating: For the best results, skip the microwave and reheat on the stovetop over low heat. Add a splash of that reserved pasta water, or a little milk, and stir gently until the sauce loosens and the pasta is warmed through. Freezing: Ricotta sauce does not freeze well. It separates when thawed, and the texture is never quite right. I highly recommend making this fresh and enjoying it within a few days.Nutrition
Calories: 677kcal | Carbohydrates: 90g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 273mg | Potassium: 389mg | Fiber: 4g | Sugar: 4g | Vitamin A: 449IU | Vitamin C: 15mg | Calcium: 342mg | Iron: 2mg
