Description
This Easy Ricotta Pasta recipe is a creamy, quick, and irresistible dish perfect for a weeknight dinner. Combining tender pasta with a luscious sauce made from whole-milk ricotta, Parmesan, garlic, and lemon, it delivers bright flavors and a velvety texture in under 20 minutes.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, rigatoni, or spaghetti)
- Salted water for boiling
Sauce
- 1 cup whole-milk ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- 1/4 cup reserved pasta water
- Salt and black pepper, to taste
Optional Garnishes
- Crushed red pepper flakes
- Fresh basil
- Baby spinach
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, usually about 8-12 minutes depending on the type. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Sauté the Garlic: While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned, releasing its aroma.
- Make the Creamy Sauce: Reduce heat to low and stir in the ricotta cheese, grated Parmesan, lemon zest, and lemon juice. Mix thoroughly to create a smooth, creamy sauce.
- Adjust Sauce Consistency: Gradually add the reserved pasta water a little at a time while stirring to thin the sauce to your preferred consistency, ensuring it coats the pasta nicely without being too thick or runny.
- Season the Sauce: Add salt and black pepper to taste. If desired, sprinkle in crushed red pepper flakes for a gentle kick of heat and stir well.
- Toss Pasta with Sauce: Add the drained pasta directly to the pan with the sauce. Toss gently but thoroughly until every strand or piece is evenly coated in the creamy mixture.
- Serve and Garnish: Plate the pasta immediately, garnishing with fresh basil leaves or an extra sprinkle of Parmesan cheese. Optionally, toss in baby spinach for added color and nutrition.
Notes
- Reserve some pasta water before draining; its starch helps create a silky sauce.
- Use whole-milk ricotta for a richer, creamier texture.
- Adjust the lemon juice and zest quantity to suit your taste preference for acidity.
- Serve immediately for best flavor and texture, as the sauce thickens upon standing.
- Baby spinach can be added in the last minute of cooking to wilt slightly.
- For a gluten-free option, substitute pasta with gluten-free varieties.
