Lemon Ricotta Pasta – THS
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$3.52 recipe / $0.88 serving
Right here’s a quickie recipe for these nights whenever you simply want one thing quick and scrumptious. This Lemon Ricotta Pasta is tremendous quick, mild, and contemporary, which makes it good for a simple weeknight dinner through the summer season. The intense lemon taste completely compliments the sunshine and creamy ricotta, and the little pops of sweetness from the peas make each chunk just a little extra fascinating. Easy, contemporary, and simple.
Initially posted 3-4-2011, up to date 6-8-2022.
Do I Should Use Contemporary Lemon?
That is a kind of recipes the place you actually do wish to use a contemporary lemon as an alternative of bottled juice. The zest from the lemon provides a ton of shiny, summery lemon taste to the pasta with out making the sauce too bitter. We add just a bit of the juice to steadiness the creaminess of the ricotta, however the zest is the place you’re getting all that attractive sunny lemon taste!
Not All Ricotta is Created Equal
I discover there’s fairly a little bit of variation within the high quality of ricotta from model to model. Some are clean, delicate, and candy like contemporary milk, whereas others are bland and grainy. My most popular model is Galbani, however they didn’t have any on the retailer once I went, so I acquired the generic Kroger model. It was positively a bit grainy, however the pasta was nonetheless fairly scrumptious regardless of that!
Additionally, ensure that to get complete milk ricotta. Low-fat ricotta simply doesn’t hit the identical on this recipe.
What Else Can I Add?
This straightforward pasta is a good jumping-off level for making a extra elaborate pasta, if that’s what you’re within the temper for. Strive including some sliced hen breast, contemporary basil, or contemporary spinach. Garlic butter shrimp would additionally go nice with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so mild and contemporary that I counsel conserving any facet dishes actually easy, mild, and contemporary as effectively. I’d go together with an excellent easy facet salad, or possibly some roasted asparagus and tomatoes.
Lemon Ricotta Pasta
Lemon Ricotta Pasta is mild, contemporary, and fast to organize, making it the right pasta for weeknight dinners in the summertime.
Servings: 4
- 1 lemon ($0.89)
- 8 oz. pasta* ($0.67)
- 1 cup frozen peas ($0.50)
- 1 clove garlic, minced ($0.08)
- 1 Tbsp butter ($0.11)
- 1 cup complete milk ricotta ($1.60)
- 1/4 cup grated Parmesan ($0.36)
- 1/4 tsp salt (or to style) ($0.02)
- 1/4 tsp freshly cracked black pepper (or to style) ($0.02)
- 1 pinch crushed purple pepper (or to style) ($0.02)
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Zest and juice the lemon. You may want about ½ tsp zest and 1 Tbsp lemon juice.
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Cook dinner the pasta in keeping with the bundle instructions (boil for 7-10 minutes, or till tender). Earlier than draining, reserve about 1 cup of the starchy water from the pot.
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Place the frozen peas within the colander earlier than draining the pasta so the pasta will thaw the peas because it drains.
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Add the butter and minced garlic to a big skillet and sauté over medium warmth for 1-2 minutes, or simply till the garlic is aromatic.
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Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to mix, then flip off the warmth.
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Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir till every thing is effectively mixed, the residual warmth from the skillet and pasta have warmed the ricotta, and the ricotta has shaped a creamy sauce. Add extra of the nice and cozy reserved pasta water if wanted.
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Season the pasta with salt, pepper, and crushed purple pepper to style. Serve heat.
*Use any brief form pasta.
See how we calculate recipe prices right here.
Serving: 1 serving ・ Energy: 400 kcal ・ Carbohydrates: 51 g ・ Protein: 18 g ・ Fats: 14 g ・ Sodium: 335 mg ・ Fiber: 4 g
Dietary values are estimates solely. See our full diet disclaimer right here.
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The right way to Make Lemon Ricotta Pasta – Step By Step Images
Zest and juice one lemon. You’ll want about ½ tsp of zest and 1 Tbsp juice.
Cook dinner 8oz. pasta in keeping with the bundle instructions (boil for 7-10 minutes, or till tender). Reserve about 1 cup of the starchy pasta water earlier than draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over high to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a big skillet. Sauté over medium warmth for 1-2 minutes, or simply till the garlic turns into very aromatic.
Add the still-hot pasta and peas to the skillet together with about ½ cup of the recent reserved pasta water. Stir to mix, then flip off the warmth.
Add 1 cup complete milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir till the components are mixed, the residual warmth from the pasta and skillet have warmed the ricotta, and the ricotta has was a creamy sauce.
Add extra of the reserved pasta water if the combination is simply too thick or too dry. Season the pasta with salt, pepper, and crushed purple pepper to style.
Benefit from the lemon ricotta pasta whereas nonetheless heat!
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