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Creamy Lemon Ricotta Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 6 reviews
  • Author: Evelyn
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Creamy Lemon Ricotta Pasta recipe is a quick and luscious dish that combines al dente farfalle pasta with a rich, browned butter and lemon sauce, enhanced by creamy whole fat ricotta and Parmigiano Reggiano cheese. Ready in under 10 minutes, this comforting pasta delivers bright citrus notes and a velvety texture, perfect for an easy weeknight meal or a delightful dinner with friends and family.

Ingredients

Pasta

  • 1 pound farfalle pasta (or any other short pasta)
  • salt for pasta water

Sauce

  • 4 Tablespoons butter
  • 3 Tablespoons extra-virgin olive oil (divided)
  • 2 tsp lemon zest and juice (from 1 large organic lemon)

Cheese & Garnish

  • 1 cup whole fat ricotta
  • ½ cup finely shredded Parmigiano Reggiano cheese
  • sea salt for sprinkling
  • freshly ground black pepper
  • 2 Tablespoons Italian parsley (chopped, no stems)

Instructions

  1. Boil water: Bring a large pot of salted water to a boil to prepare for cooking the pasta.
  2. Cook pasta: Add the farfalle pasta to the boiling water, and cook for about one minute less than package instructions to keep it slightly under al dente, as it will finish cooking later with the sauce.
  3. Make the sauce: While pasta cooks, melt the butter in a large skillet over medium heat. Let the butter brown gently until it develops a nutty aroma, then stir in the lemon juice, lemon zest, and one tablespoon of extra-virgin olive oil.
  4. Reserve pasta water: Drain the pasta, reserving ½ cup plus 2 tablespoons of the starchy pasta water. Add ½ cup of this water into the skillet with the browned butter sauce.
  5. Add pasta to sauce: Return the pasta to the skillet on medium-high heat. Stir well to coat the pasta in the browned butter lemon sauce and cook together for about 2 minutes, ensuring the pasta finishes cooking to al dente without overcooking.
  6. Prep ricotta in a bowl: In a large serving bowl, combine the whole fat ricotta cheese with the shredded Parmigiano Reggiano. Add a drizzle of extra-virgin olive oil and a pinch of salt. Stir, then add a tablespoon or two of the reserved pasta water to help loosen and bind the ricotta mixture.
  7. Combine ricotta with pasta: Transfer the pasta from the skillet into the bowl with the ricotta mixture. Stir thoroughly to create a creamy, luscious sauce that evenly coats the pasta. Adjust consistency with additional pasta water or olive oil if needed.
  8. Season: Taste and adjust seasoning with more salt and freshly ground black pepper as desired.
  9. Serve: Plate the pasta, then garnish with chopped Italian parsley and an optional sprinkle of extra Parmigiano Reggiano cheese. Serve immediately and enjoy the creamy lemon ricotta goodness!

Notes

  • Be careful not to overcook the pasta since it will finish cooking in the sauce.
  • Use good quality extra-virgin olive oil and fresh lemons for the best flavor.
  • Reserved pasta water is key to achieving the perfect creamy sauce texture.
  • Parmigiano Reggiano can be substituted with pecorino romano if preferred.
  • This dish is best enjoyed fresh but can be reheated gently with a splash of water or olive oil to loosen the sauce.

Find it online: https://evelynscooking.com/creamy-lemon-ricotta-pasta-recipe/