Lemon Ricotta Pasta
As I was scrolling through Pinterest - which I do multiple times daily - I kept seeing pins for lemon and ricotta pasta. I had to laugh - those are things I’ve been tossing together since college! Especially in the summertime!
I’m obviously obsessed with lemons (hence my logo) ever since my study abroad in Italy and seeing the lemons of the Amalfi Coast for the first time. Ricotta cheese might be a close second. And at this point I may actually be made out of pasta! So it only seemed logical that I set out to write down some quantities and share my version of this delicious Summer dish with all of you!
Part of what makes this a great weeknight dinner is how fast it all comes together. The longest part is waiting for the water to come to a boil! The sauce comes together in the same 6-7 minutes it takes to cook the pasta! Then there’s that beautiful lemon flavor that brings the whole dish to life! It’s the star of the show without being overpowering. Fresh ricotta will melt into a warm pan of pasta, creating a super creamy sauce. From there you can add in your favorite fresh greens! I used frozen peas in the video, but some chopped zucchini would work, or even a few handfuls of spinach! Top the whole pan with chopped fresh parsley and a generous sprinkle of parmesan and you’re good to go!
Buon Appetito!
Lemon Ricotta Pasta
Serves 6
2 Tbs. extra virgin olive oil
2 cloves of garlic, chopped
zest and juice of 1 lemon
1 lb. dried pasta
1/3 C. fresh ricotta cheese
1/2 C. peas
1/4 C. chopped, fresh parsley
1/4 C. grated parmesan cheese + more for serving
Bring a large pot of well salted water to a rolling boil. Add pasta and cook according to package instructions.
Heat a large sauté pan over medium heat. Add oil, garlic and lemon zest. Cook until fragrant, about 30-60 seconds. Add lemon juice and peas to the pan. Reduce heat to low.
Drain pasta, reserving about 1/2 cup of the pasta cooking water. Add pasta to the pan with oil and lemon. Stir in ricotta. Use pasta water as needed until a creamy sauce forms. Top the dish with parsley and parmesan cheese.