If you’re craving a dish that embodies the essence of spring with its bright flavors and creamy texture, look no further than Lemon Ricotta Pasta: Creamy, Citrusy, and Refreshingly Light! This delightful recipe combines the richness of ricotta cheese with the zesty brightness of fresh lemon, creating a creamy sauce that perfectly coats al dente pasta. With hints of garlic and a sprinkle of Parmesan cheese, this dish is not only easy to prepare but also impressively elegant, making it ideal for a cozy dinner or a festive gathering.
Why You’ll Love This Recipe
- Bright and Flavorful: The combination of lemon and ricotta creates a refreshing flavor that dances on your palate.
- Quick and Easy: This Lemon Ricotta Pasta: Creamy, Citrusy, and Refreshingly Light dish can be made in under 30 minutes, perfect for busy weeknights.
- Versatile: Great as a main dish or a side, and pairs well with grilled chicken or roasted vegetables.
- Nutritious: Packed with protein from the ricotta and nutrients from added vegetables, this dish is a wholesome choice.
- Customizable: Easily adjust the ingredients to suit your taste preferences or dietary needs.
Ingredients List
To make your Lemon Ricotta Pasta: Creamy, Citrusy, and Refreshingly Light, gather the following ingredients:
For the Pasta:
- 12 oz pasta (spaghetti, fettuccine, or your favorite shape)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 large lemon
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Optional Add-Ins:
- 1 cup asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 1 cup spinach or arugula
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
Step 1: Cook the Pasta
- Boil Water: In a large pot, bring salted water to a boil.
- Cook the Pasta: Add the pasta and cook according to package instructions until al dente. If using asparagus, add it to the pot during the last 2-3 minutes of cooking. Reserve 1 cup of pasta water, then drain the pasta and asparagus.
Step 2: Prepare the Sauce
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Combine Ingredients: In a bowl, mix together the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, and a pinch of salt and pepper.
Step 3: Combine Pasta and Sauce
- Mix Pasta and Sauce: Add the drained pasta and asparagus to the skillet with the garlic. Stir in the ricotta mixture, adding reserved pasta water a little at a time until you reach your desired creaminess.
- Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Step 4: Serve
- Garnish and Enjoy: Serve your Lemon Ricotta Pasta: Creamy, Citrusy, and Refreshingly Light warm, garnished with fresh basil or parsley and extra Parmesan cheese if desired.
Variations & Substitutions
- Vegetarian Option: Substitute with seasonal vegetables like zucchini, bell peppers, or peas for extra color and nutrition.
- Protein Boost: Toss in grilled chicken, shrimp, or chickpeas for added protein.
- Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions.
- Dairy-Free: Substitute ricotta with a dairy-free alternative, such as cashew cheese or silken tofu blended until smooth.
Storage & Reheating Instructions
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, warm in a skillet over low heat, adding a splash of water or extra olive oil to loosen the sauce.
FAQs
Can I use a different type of cheese?
Yes! While ricotta is traditional, you can experiment with mascarpone or cream cheese for a different flavor profile.
What pasta shape works best?
Any pasta shape will work, but long noodles like spaghetti or fettuccine are great for coating in the creamy sauce.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and cook the pasta just before serving.
What can I serve with Lemon Ricotta Pasta?
This dish pairs wonderfully with a light salad, garlic bread, or grilled vegetables.
Conclusion
Indulge in the creamy, citrusy goodness of Lemon Ricotta Pasta: Creamy, Citrusy, and Refreshingly Light! Perfect for a quick weeknight dinner or a special occasion, this dish balances simplicity and elegance with its fresh flavors and vibrant colors. Don’t hesitate to make this delightful pasta your go-to recipe for any gathering or a cozy night in.
We’d love to hear your thoughts! Share your experience in the comments below and let us know how your Lemon Ricotta Pasta: Creamy, Citrusy, and Refreshingly Light turned out. For more delicious recipes and culinary inspiration, visit https://eldralys.com/ and keep exploring the joys of cooking! Enjoy every creamy, zesty bite!
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Lemon Ricotta Pasta Creamy Citrusy and Refreshingly Light
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful pasta dish that combines the richness of ricotta cheese with the zesty brightness of fresh lemon, creating a creamy sauce that perfectly coats al dente pasta. Enhanced with hints of garlic and a sprinkle of Parmesan cheese, it's both easy to prepare and impressively elegant.
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or your favorite shape)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 large lemon
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Optional: 1 cup asparagus, trimmed and cut into pieces
- Optional: 1 cup cherry tomatoes, halved
- Optional: 1 cup spinach or arugula
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. If using asparagus, add it to the pot during the last 2-3 minutes of cooking. Reserve 1 cup of pasta water, then drain the pasta and asparagus.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. In a bowl, mix together the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, and a pinch of salt and pepper.
- Combine Pasta and Sauce: Add the drained pasta and asparagus to the skillet with the garlic. Stir in the ricotta mixture, adding reserved pasta water a little at a time until you reach your desired creaminess. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Serve: Serve your Lemon Ricotta Pasta warm, garnished with fresh basil or parsley and extra Parmesan cheese if desired.
Notes
Variations: - Vegetarian Option: Substitute with seasonal vegetables like zucchini, bell peppers, or peas for extra color and nutrition. - Protein Boost: Toss in grilled chicken, shrimp, or chickpeas for added protein. - Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions. - Dairy-Free: Substitute ricotta with a dairy-free alternative, such as cashew cheese or silken tofu blended until smooth. Storage: - Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: - To reheat, warm in a skillet over low heat, adding a splash of water or extra olive oil to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
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