Lemon Ricotta Pasta
This lemon ricotta pasta is bright, refreshing, and ready in 20 minutes! Whole milk ricotta, fresh lemon, garlic, and Parmesan melt into a silky no-cook pasta sauce. The only thing you need to cook is the pasta!
Servings: 4 people
Calories: 620kcal
Equipment
- Large heatproof bowl stainless steel
Ingredients
- ¾ pound rigatoni pasta
- 1 cup whole milk ricotta cheese
- 3 tablespoons extra virgin olive oil
- ½ cup freshly grated Parmesan cheese plus more for serving
- 4 fresh basil leaves, sliced plus more for garnish
- 3 medium cloves garlic, grated I use a microplane zester
- Zest of 1 medium lemon plus more for garnish
- ½ of a large lemon, juiced plus more to taste
- Salt and pepper to taste
- ¼ cup pistachios, roughly crushed for garnish
- Lemon slices for garnish
Instructions
- Cook pasta: Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente. Reserve about ½ cup of the pasta water (you won't need all of it).
- Combine the lemon ricotta sauce: Meanwhile, in a large heatproof bowl, combine the ricotta, olive oil, grated parmesan cheese, sliced basil, grated garlic, lemon zest, lemon juice, salt and pepper to taste.
- Toss with pasta: Transfer the hot pasta directly from the pot to the bowl with the ricotta mixture while it's still very hot. Add a splash of the hot pasta water, 1 tablespoon at a time, tossing continuously until the ricotta melts into a smooth, creamy sauce that coats the pasta. Season with salt and pepper. Note 1: You don’t need a lot of pasta water, I used just 2 tablespoons, but adjust as needed. Note 2: The heat from the hot pasta, along with some starchy pasta water, is what helps the sauce come together into a creamy emulsion.
- Garnish and serve: To serve, garnish with more lemon zest, lemon slices, basil, pepper, and crushed pistachios. This pasta dish is meant to be served lukewarm. Enjoy!
Video
Notes
- Timing: Have sauce mixed before pasta finishes. Toss pasta straight from the pot immediately. This way, the water is hot and starchy enough to emulsify the lemon ricotta sauce.
- Start with less pasta water, add as needed. Add reserved pasta water 1 tbsp at a time while tossing until creamy.
- Whole milk ricotta is best: Use full-fat ricotta, as low-fat ricotta can make the sauce grainy and not rich or creamy enogh.
- Parmesan cheese: I’d recommend grating the cheese from the block, as pre-shredded cheese can make the sauce grainy.
- Microplane grate the garlic: Grate garlic finely so it melts in the residual pasta heat without raw garlic bites.
- Never cook or boil the sauce, as high heat can sometimes curdle the ricotta. In this recipe, let hot pasta water do the warming.
- Storage: Refrigerate in an airtight container for up to 2 days.
- Reheat: Microwave in short bursts, stirring in between.
- This recipe is not freezer friendly.
- Pasta: Rigatoni or rotini are best, but any shape (including gluten-free) works.
- Greens: Toss in baby arugula or spinach at the end to wilt in the heat.
- Richer Sauce: Stir in a splash of warm heavy cream.
- Toppings: Finish with crushed pistachios, fresh basil, and extra lemon zest for crunch and pop.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 620kcal | Carbohydrates: 71g | Protein: 24g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 42mg | Sodium: 277mg | Potassium: 388mg | Fiber: 4g | Sugar: 3g | Vitamin A: 446IU | Vitamin C: 10mg | Calcium: 275mg | Iron: 2mg