One-Pot Pasta with Creamy Ricotta and Fresh Lemon Zest

Why You’ll Love This Lemon Ricotta Parmesan Pasta

This Lemon Ricotta Parmesan Pasta stands out as a quick and delicious meal that brings fresh flavors to your table. It’s perfect for busy nights when you need something tasty without spending hours in the kitchen. With its bright lemon notes and creamy sauce, it’s a dish that feels indulgent yet light.

The ease of making this recipe means you can whip it up in about 15 minutes, just the time it takes to boil pasta and mix the sauce. It offers health benefits too, like a good balance of protein from ricotta and Parmesan, plus vitamins from lemon zest. This pasta adapts easily, making it a favorite for home cooks looking for a versatile option.

You’ll appreciate how it combines simple ingredients into a harmonious dish that’s full of zest and creaminess. Whether you’re adding veggies or swapping for dietary needs, it keeps things exciting. Primary keyword: Lemon Ricotta Parmesan Pasta shines in its ability to deliver a satisfying meal every time.

Essential Ingredients for Lemon Ricotta Parmesan Pasta

For this recipe, gather all the key items to create a flavorful dish. The ingredients list below includes every detail provided, ensuring you have exactly what you need.

• 1/2 teaspoon kosher salt (for boiling water and adding to the sauce)
• 1 pound short ribbed pasta such as gemelli or penne
• 1 cup whole-milk ricotta (8 ounces)
• 1 cup freshly grated Parmesan or pecorino (2 ounces) plus more for serving
• 1 tablespoon freshly grated lemon zest
• 1/4 cup lemon juice (from 1 to 2 lemons)
• 1/2 teaspoon black pepper (for the sauce, with additional for serving as desired)
• Red-pepper flakes for serving (adjust to taste)
• 1/4 cup thinly sliced or torn basil leaves for serving (optional)
• 1 cup reserved pasta cooking water (with 1/2 cup used initially and more as needed for sauce consistency)

These ingredients come together to make a creamy, zesty pasta that’s both simple and satisfying. For special options, consider vegan substitutes or gluten-free pasta to fit your needs.

How to Prepare the Perfect Lemon Ricotta Parmesan Pasta: Step-by-Step Guide

Start by bringing a large pot of salted water to a boil and add 1 pound of short ribbed pasta, such as gemelli or penne. Cook it until al dente based on the package instructions, then reserve 1 cup of the pasta cooking water before draining.

In the same pot, mix 1 cup whole-milk ricotta (8 ounces), 1 cup freshly grated Parmesan or pecorino (2 ounces), 1 tablespoon freshly grated lemon zest, 1/4 cup lemon juice (from 1 to 2 lemons), 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir everything well to combine.

Add 1/2 cup of the reserved pasta cooking water to make a smooth sauce, then return the drained pasta to the pot. Stir vigorously to coat the noodles, adding more reserved water as needed for the right consistency. Serve in bowls topped with extra grated Parmesan, black pepper to taste, red-pepper flakes if you like heat, and 1/4 cup thinly sliced or torn basil leaves for a fresh touch.

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Dietary Substitutions to Customize Your Lemon Ricotta Parmesan Pasta

Adapting this recipe for different diets is simple and fun. You can swap traditional ricotta for a plant-based version made from cashews to keep it creamy and vegan.

For cheese lovers, replace dairy Parmesan with nutritional yeast for a similar nutty flavor. Adding seasonal vegetables like spinach or asparagus boosts nutrition without changing the core taste.

Other tweaks include using avocado oil instead of olive oil or adding herbs like thyme. These changes let you tailor the dish to your preferences while keeping that signature lemon ricotta Parmesan Pasta vibe.

Mastering Lemon Ricotta Parmesan Pasta: Advanced Tips and Variations

To elevate your cooking, use a blender to whip the 1 cup whole-milk ricotta (8 ounces) and 1 cup freshlyWood grated Parmesan or pecorino (2 ounces) into a super smooth sauce. Adding fresh greens like arugula or spinach up to 1/4 cup brings extra color and freshness to the plate.

Including vegetables such as peas, asparagus, zucchini, or summer squash makes the dish heartier, though quantities aren’t set, so adjust as you like. For more flavor, try adding(skb) cooked sausage or garlic before mixing, and always tweak red-pepper flakes for the perfect spice level.

Remember to use up to 1 cup of reserved pasta cooking water to get the sauce just right. Experiment with these tips to make your Lemon Ricotta Parmesan Pasta even better each time. pasta recipes here offer great inspiration.

Pro Techniques

Focus on gently melting the cheese to avoid clumping and lightly toasting garlic for depth.

How to Store Lemon Ricotta Parmesan Pasta: Best Practices

Keep leftovers fresh by storing them in an airtight container in the fridge for up to 3 days. Make sure the pasta cools to room temperature first to prevent any spoilage.

For longer storage, freeze it in a freezer-safe container for up to 2 months, but skip the garnishes to maintain quality. When reheating, use a skillet on low heat and add a bit of water to keep it creamy.

This method works well for meal prep, so cook pasta al dente and prepare the sauce separately for easy combining later.

FAQs: Frequently Asked Questions About Lemon Ricotta Parmesan Pasta

Lemon Ricotta Parmesan Pasta

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🍋 This One-Pot Pasta with Creamy Ricotta and Fresh Lemon Zest offers a bright, tangy flavor with a smooth, comforting texture.
🧀 It’s a quick, simple dish perfect for busy days that doesn’t sacrifice taste or freshness.

• Total Time: 15 minutes
• Yield: 4 servings

Ingredients

– 1/2 teaspoon kosher salt for boiling water and adding to the sauce

– 1 pound short ribbed pasta such as gemelli or penne

– 1 cup whole-milk ricotta (8 ounces)

– 1 cup freshly grated Parmesan or pecorino (2 ounces) plus more for serving

– 1 tablespoon freshly grated lemon zest

– 1/4 cup lemon juice from 1 to 2 lemons

– 1/2 teaspoon black pepper for the sauce, with additional for serving as desired

– Red-pepper flakes for serving

– 1/4 cup thinly sliced or torn basil leaves for serving (optional)

– 1 cup reserved pasta cooking water with 1/2 cup used initially and more as needed for sauce consistency

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Instructions

1-Start: Start by bringing a large pot of salted water to a boil and add 1 pound of short ribbed pasta, such as gemelli or penne. Cook it until al dente based on the package instructions, then reserve 1 cup of the pasta cooking water before draining.

2-Mix: In the same pot, mix 1 cup whole-milk ricotta (8 ounces), 1 cup freshly grated Parmesan or pecorino (2 ounces), 1 tablespoon freshly grated lemon zest, 1/4 cup lemon juice (from 1 to 2 lemons), 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir everything well to combine.

3-Add and Serve: Add 1/2 cup of the reserved pasta cooking water to make a smooth sauce, then return the drained pasta to the pot. Stir vigorously to coat the noodles, adding more reserved water as needed for the right consistency. Serve in bowls topped with extra grated Parmesan, black pepper to taste, red-pepper flakes if you like heat, and 1/4 cup thinly sliced or torn basil leaves for a fresh touch.

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Notes

🔪 Use a blender to whip ricotta and Parmesan for an ultra-smooth sauce.
🌿 Add fresh greens like arugula, spinach, or basil for color and freshness.
🥒 Incorporate vegetables such as peas, asparagus, zucchini, or summer squash for extra heartiness.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Category: Main Dish
• Method: Boiling and Mixing
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 565
• Sugar: 3g
• Sodium: 443mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 90g
• Fiber: 4g
• Protein: 24g