Why Make This Recipe
Lemon Ricotta Pasta is a delightful and refreshing dish that showcases the bright flavors of lemon balanced with the creamy richness of ricotta. This dish is ideal for those seeking a quick meal that doesn’t skimp on taste. It is a perfect dish for a busy weeknight dinner or a relaxed weekend lunch.
The combination of simple ingredients makes this pasta a beloved choice among home cooks. The bright lemon zest and juice not only make the dish vibrant but also elevate the overall flavor profile without overwhelming it. Every bite is a reminder of how easy it is to create something truly delicious with minimal effort.
Equipment Needed For Lemon Ricotta Pasta
To create this flavorful dish, you’ll need some essential equipment. First, a large pot is vital for boiling the pasta. A sturdy stainless steel skillet is recommended for making the sauce, as it distributes heat evenly and helps achieve that perfect brown butter.
A whisk will be handy for mixing the ricotta until it’s smooth. Finally, having a good set of measuring tools, like cups and spoons, will ensure that you get the proportions just right. With these tools in your kitchen, you’ll be well-prepared to make Lemon Ricotta Pasta.
What You Need to Make Lemon Ricotta Pasta
- kosher salt
- ½ lb fettuccine
- 4 tbsp butter
- 2 tsp lemon zest
- ¾ cup freshly grated parmesan cheese, plus more for topping
- 2 tbsp lemon juice
- 1 cup whole-milk ricotta cheese
- freshly cracked black pepper
How to Cook Lemon Ricotta Pasta Step by Step
To start, bring a large pot of water to a boil. When the water is bubbling, add a generous amount of salt. This big splash of salt will season the pasta while it cooks. Then, drop the fettuccine into the boiling water and stir it well to ensure the noodles don’t stick together. You should cook the pasta for 1 minute less than what the package instructions recommend.
While the pasta is cooking, it’s time to prepare the sauce. Heat a 12-inch stainless steel skillet over medium heat. Once the skillet is warm, add the butter and allow it to melt. Keep an eye on the butter as it cooks, and wait until it becomes brown and fragrant. This step adds depth to the flavor of your dish. After the butter has browned, stir in the lemon zest and let it cook for just a few more seconds to release its fragrant oils.
When the pasta has about 3 minutes left to cook, reserve 1 cup of the pasta water from the pot and carefully add it to the skillet. Make sure to keep about ½ cup of pasta water for later use. Now drain the pasta and add it to the skillet. Toss the pasta gently in the sauce, making sure it is fully coated.
Gradually, it’s time to incorporate the parmesan cheese into the dish. Stir continuously for about a minute to help the cheese melt and blend with the sauce. This will ensure the sauce clings beautifully to every strand of pasta. If you notice that the sauce is a bit thick, don’t worry—just add a splash of the reserved pasta water to loosen it up and keep everything silky-smooth.
Finally, stir in the lemon juice to brighten up the flavors. Remember to season with salt to taste, adjusting as necessary. In a small bowl, add the ricotta cheese and season it with a pinch of salt. Whisk it until smooth and creamy. Spread the ricotta on a large plate, and then pour the pasta over the top. To make the dish even more appealing, garnish it with extra lemon zest, sprinkle more parmesan, and finish with plenty of freshly cracked black pepper.
How To Make Lemon Ricotta Pasta
Making Lemon Ricotta Pasta is as simple as following the outlined steps. Start by boiling the fettuccine until just short of al dente. While the pasta is cooking, take care to prepare your sauce with brown butter and lemon zest, followed by the careful mixing of cheese. Layer the ricotta under the pasta for a stunning presentation that invites everyone to dig in.
The key is to work efficiently. Timing is important. As you cook the pasta, keep an eye on the sauce and ensure everything is melded together by the time the pasta is ready. This dish is not just about taste; it’s also about presentation and simplicity in execution.
How To Serve Lemon Ricotta Pasta
Lemon Ricotta Pasta shines as a beautiful dish, ready to impress any guest at your table. Serve it hot, straight from the skillet or layered on a plate with ricotta underneath. A sprinkle of extra parmesan on top and the fresh aroma of lemon zest creates a visual and sensational treat.
When serving, don’t forget to include a healthy pinch of freshly cracked black pepper. The contrast of flavors between the creamy ricotta, the bright lemon, and the umami of the parmesan will captivate your taste buds. This pasta is wonderful towards the end of a lovely meal and pairs beautifully with a crisp green salad.
What To Serve With Lemon Ricotta Pasta
Pairing Lemon Ricotta Pasta with complementary dishes enhances the entire meal. A simple arugula salad dressed with olive oil, vinegar, and a squeeze of lemon offers a refreshing side that complements the bright flavors of the pasta. Grilled vegetables, such as zucchini or asparagus, are also excellent choices that add a hearty and healthy contrast.
A light white wine, like Sauvignon Blanc, rounds off the meal. The acidity of the wine matches beautifully with the citrus in the pasta, making it a refreshing sip with every bite. Breadsticks or garlic bread serve as perfect accompaniments to mop up any remnants of the sauce, ensuring nothing goes to waste.
How To Store Lemon Ricotta Pasta
To store leftover Lemon Ricotta Pasta, allow it to cool completely. Transfer the pasta into an airtight container, ensuring that you press out any excess air before sealing. Proper storage will help maintain the pasta’s flavor and texture for future meals.
In the fridge, this pasta can last around 3 days. If you want to keep it longer, consider freezing it. However, keep in mind that the texture may change slightly upon reheating, particularly the ricotta. When reheating, do so gently on the stove and add a little pasta water to revive the creamy consistency.
Tips To Make Lemon Ricotta Pasta
For the best results, follow these tips. First, always use fresh ingredients—freshly grated parmesan, quality ricotta, and freshly squeezed lemon juice will elevate your dish significantly.
When cooking the pasta, keep a watchful eye. This dish is all about timing to ensure that the pasta cooks evenly and maintains that perfect texture.
You can adjust the lemon taste based on your preference. If you desire a more pronounced citrus flavor, feel free to increase the amount of lemon zest and juice. Experimenting with flavors will help you find that personal touch.
Variation
There are plenty of ways to personalize Lemon Ricotta Pasta. For an extra kick, consider adding sautéed garlic or fresh herbs like basil or thyme to the sauce.
If you prefer a heartier meal, add grilled chicken or shrimp to the mix. The proteins will provide additional substance and flavor, making the dish even more satisfying. For a vegetarian option, tossing in roasted cherry tomatoes can add both sweetness and a burst of color.
Best Time To Make Lemon Ricotta Pasta
Lemon Ricotta Pasta is ideal for any time of year, but it especially shines in the spring and summer. The bright and refreshing flavors are perfect for light, warm-weather meals. This dish also works great as a quick weeknight dinner, taking little time to prepare while still delivering delightful flavors.
When hosting, this pasta is excellent for casual gatherings—a prepared meal that looks fancy without requiring extensive effort.
Common Mistakes To Avoid
To ensure your Lemon Ricotta Pasta turns out perfectly, watch for common mistakes. One frequent error is to overcook the pasta, resulting in a mushy texture. Always refer to the cooking time on the package and taste it a minute or two before the time is up.
Another pitfall is neglecting the seasoning. Taste your pasta at each step and adjust the seasoning with salt and black pepper. Lastly, be cautious with the thickness of the sauce; use reserved pasta water as needed to achieve the desired consistency without it being too gloppy or too watery.
Nutritional Notes
Lemon Ricotta Pasta can be a balanced dish, offering carbohydrates from the pasta and protein from the ricotta and parmesan. It’s a good source of calcium due to the cheese and can provide some healthy fats depending on your choice of butter or oil.
When served with salad and vegetables, it can make for a complete and nutritious meal that is both satisfying and fulfilling.
FAQs
Can I use other types of pasta with this recipe?
Absolutely! You can use any pasta you like. Penne, spaghetti, or even whole wheat pasta can work well. Just make sure to adjust cooking times accordingly.
Is this dish suitable for a vegetarian diet?
Yes, Lemon Ricotta Pasta is vegetarian-friendly. It does not contain any meat, but always ensure the cheese used aligns with dietary preferences.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Just store the pasta and sauce separately, then combine them quickly when ready to serve.
Conclusion
Lemon Ricotta Pasta brings together brightness and comfort in one dish. Simple ingredients and easy steps make it accessible for any home cook looking to impress. Whether served at a family dinner or a special gathering, this dish promises satisfaction with every bite. Try it out and revel in the fresh flavors and creamy texture. You’ll discover how quickly this pasta dish can become a staple in your kitchen. Enjoy every moment of preparing and savoring this delightful meal!
Lemon Ricotta Pasta
Ingredients
Method
- Bring a large pot of water to a boil and add a generous amount of kosher salt.
- Add the fettuccine and cook for 1 minute less than the package instructions indicate.
- While the pasta is cooking, heat a 12-inch stainless steel skillet over medium heat and melt the butter.
- Let the butter cook until it becomes brown and fragrant.
- Stir in the lemon zest and cook for an additional few seconds.
- When the pasta has about 3 minutes left to cook, reserve 1 cup of pasta water.
- Carefully add the reserved pasta water to the skillet, keeping half a cup for later use.
- Drain the pasta and add it to the skillet, tossing gently to coat.
- Gradually stir in the parmesan cheese until melted and combined with the sauce.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Stir in the lemon juice and adjust seasoning with salt and pepper.
- Whisk the ricotta cheese with a pinch of salt until smooth, then spread it on a large plate.
- Top with the pasta and garnish with extra lemon zest, parmesan, and black pepper.
