Lemon Ricotta Pasta is a bright, creamy dish that will make your taste buds dance! The smooth ricotta mixes beautifully with zesty lemon, creating a delightful flavor that’s fresh and inviting.
I love how quick and easy this pasta is to whip up! It’s perfect for a weeknight dinner or a sunny day. Plus, you can add some peas or spinach for a pop of color and nutrition. Yum! 🍋✨
Key Ingredients & Substitutions
Rigatoni Pasta: Rigatoni holds sauce well due to its ridges. If you want a fun twist, you can use penne, fusilli, or even whole wheat pasta for added nutrition.
Ricotta Cheese: This cheese gives the dish a creamy texture. If you’re looking for a low-fat option, cottage cheese can work, just blend it until smooth. Vegan alternatives like cashew cream are great too!
Lemon: Fresh lemon zest and juice add brightness. If you don’t have fresh lemons, bottled lemon juice can substitute, but it won’t have quite the same robust flavor.
Parmesan Cheese: Grated Parmesan is a must for flavor. You can swap it with Pecorino Romano for a stronger taste or a dairy-free cheese if you prefer a non-dairy option.
Baby Spinach: Spinach wilts nicely and is a great addition. Kale or Swiss chard can also work well, just chop them smaller and sauté a bit longer.
How Do I Get the Right Creaminess in My Pasta?
Getting the consistency just right is important for this dish. Here’s how to achieve that creamy texture:
- After mixing the ricotta, lemon zest, and juice, check the creaminess. If it feels too thick, that’s where your reserved pasta water comes into play.
- Add the pasta gradually to the ricotta mixture while stirring, and slowly pour in some pasta water, a little at a time, until you reach your desired creaminess.
- This water not only helps in mixing but also contains starch, enhancing the creamy texture.
How to Make Lemon Ricotta Pasta
Ingredients You’ll Need:
Pasta and Cheese:
- 12 oz rigatoni pasta
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Lemon and Greens:
- 1 lemon, zested and juiced
- 2 cups baby spinach
Oils and Seasonings:
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (such as basil or parsley) for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. You’ll spend a few minutes boiling the pasta, mixing the cheese with lemon, and sautéing the spinach. Quick and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni pasta. Cook it according to the package instructions, usually around 8-10 minutes, until it’s al dente (firm but cooked). Before draining, remember to reserve 1 cup of that pasta water. Then, drain the pasta in a colander and set it aside.
2. Mix the Ricotta:
In a large mixing bowl, add the ricotta cheese, lemon zest, and lemon juice. Use a fork or a whisk to mix it all together until it’s nice and smooth. The lemon will give it a bright flavor!
3. Combine Pasta and Cheese:
Now, add the drained pasta to the bowl with the ricotta mixture. Toss in the grated Parmesan cheese too. Stir gently until the pasta is evenly coated. If it feels too thick, pour in a little of the reserved pasta water, a bit at a time, to reach your desired creaminess.
4. Sauté the Spinach:
In a large skillet, warm up the olive oil over medium heat. Once hot, add the baby spinach and sauté it for about 1-2 minutes, or until it wilts down. It will add freshness and color to your dish.
5. Mix Everything Together:
Add the wilted spinach to the pasta and ricotta mixture. Toss everything together gently to combine. Season with salt and pepper to taste. Feel free to adjust the flavors to your liking!
6. Serve and Enjoy:
Your delicious Lemon Ricotta Pasta is ready to serve! Plate it up while it’s warm and garnish with fresh herbs if you like. Enjoy this creamy, citrusy delight!
Can I Use a Different Type of Pasta?
Absolutely! You can substitute rigatoni with any pasta shape you prefer, such as penne, fusilli, or even spaghetti. Just keep an eye on the cooking time, as it may vary based on the pasta type.
Can I Make This Dish Dairy-Free?
Yes! To make this dish dairy-free, you can use a plant-based ricotta or tofu blended with lemon juice for a similar texture and flavor. Nutritional yeast can also be added for a cheesy taste instead of Parmesan.
How to Store Leftovers
Store any leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or olive oil to help loosen up the pasta and regain its creamy texture.
Can I Add Protein to This Recipe?
Definitely! You can add cooked chicken, shrimp, or chickpeas for an extra protein boost. If using chicken or shrimp, sauté them in the skillet before adding the spinach. If using chickpeas, simply add them with the spinach for heating.
