Quick Lemon Ricotta Pasta
A creamy, bright pasta that comes together in just 20 minutes – the ricotta sauce, infused with lemon zest and finished with Parmesan, clings to every shell. This is the busy weeknight dinner that tastes like you spent an hour on it.
Equipment
- Large Pot
- Colander
- Large Skillet or Saute Pan
- Microplane or Fine Grater
- Tongs
- Measuring Cup
Ingredients
For the Pasta
- 1 lb pasta (shells or ziti recommended)
For the Sauce
- 1 cup cup whole-milk ricotta cheese
- 1 large lemon (zest and juice)
- 2 tbsp tbsp butter
- 1/2 cup cup grated Parmesan cheese (freshly grated)
- 1 clove garlic (grated)
- Salt, black pepper, red pepper flakes (to taste)
- 1 cup cup reserved pasta water
- Fresh basil leaves (for serving, optional)
Instructions
- Bring a large pot of water to a rolling boil. Add a generous handful of salt (about 2 tablespoons). Add your pasta and cook until al dente.
- Before draining, reserve 1 cup of the starchy pasta water. Set aside.
- While pasta cooks, combine ricotta, lemon zest, grated garlic, a big pinch of salt, and several grinds of black pepper in a medium bowl. Whisk until smooth.
- In a large skillet, melt butter over medium-low heat. Swirl to coat the bottom. Do not let it brown.
- Add the drained pasta directly to the skillet with the melted butter. Toss to coat.
- Remove the skillet from the heat. Add the ricotta mixture and about half of the reserved pasta water. Toss vigorously with tongs until the sauce is creamy and clings to the pasta.
- Drizzle in the lemon juice and add half the Parmesan. Toss again. If sauce is too thick, add more pasta water a tablespoon at a time until it reaches a light cream consistency.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes. Divide into bowls and top with remaining Parmesan, fresh basil if using, and another sprinkle of red pepper flakes. Serve immediately.
Notes
Storage: Store sauce and pasta separately in airtight containers in the fridge for up to 4 days. Reheat on the stovetop with a splash of reserved pasta water or milk. Freezing: The assembled dish does not freeze well; freeze the ricotta base (without lemon juice) for up to a month and add fresh lemon juice after reheating.
Substitutions: For dairy-free, use cashew-based ricotta (Kite Hill) and plant-based butter. For gluten-free, use lentil or chickpea pasta and reserve extra pasta water. For a protein boost, add sauteed shrimp, shredded rotisserie chicken, or crispy prosciutto.