Go Back
+ servings

Easy Lemon Ricotta Pasta

This Easy Lemon Ricotta Pasta is a simple to make pasta recipe. Each bite is full of creamy ricotta and vibrant lemon flavors. Ready in the time it takes to make the pasta! A delicious vegetarian dish to enjoy any night of the week!
Prep Time2 mins
Cook Time8 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: pasta, ricotta, vegetarian
Servings: 4
Author: Lora

Ingredients

Instructions

  • Bring a large pot of water to a boil and salt it. Add the pasta.
  • Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in the skillet with the browned butter + lemon sauce and heating together and it will cook a little more).
  • When there is a few minutes left of pasta cooking time, prep the browned butter sauce.
  • In a large skillet on medium heat, add the butter. Let it melt and start to brown. When the butter is browned add in the lemon juice and zest. Add in a tablespoon of extra-virgin olive oil.
  • Drain the pasta, reserving ½ cup of the pasta water.
  • Dump the pasta into the skillet and stir to combine with the browned butter lemon sauce.
  • In a large serving bowl, add the ricotta and the grated Parmigiano Reggiano (pecorino also works). Stir it together and add a drizzle of extra-virgin olive oil, and a dash of salt. Add a tablespoon or two of the reserved pasta water to help the ricotta sauce bind with the pasta.
  • Add the pasta in the buttery lemon sauce to the bowl with the ricotta cheese. Stir it all together to combine. You should have a creamy ricotta sauce. Add a little more pasta water or olive oil, if needed.
  • Check the salt (add more if needed), and add some freshly ground pepper.
  • When serving in the bowls, sprinkle on some chopped Italian parsley and a little grated Parmiggiano-Reggiano cheese (optional). Enjoy!