Lemon Ricotta Pasta
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Lemon ricotta pasta is a light, creamy dish that combines the tanginess of fresh lemon juice with the richness of ricotta cheese, creating a delightful meal perfect for any occasion. This dish is not only quick to prepare but also bursting with flavor, making it an ideal choice for busy weeknights or special gatherings. Get ready to impress your guests with this flavorful, easy-to-make dish!
Ingredients
- 8 oz fettuccine or pasta of choice
- 1 cup ricotta cheese
- 1 lemon (zest and juice)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- 1/4 tsp red pepper flakes (optional)
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, while cooking time is about 15 minutes.
Nutritional Value
The nutritional value per serving (1/2 of the recipe) is approximately: 400 calories, 20g protein, 45g carbohydrates, and 18g fat. This is for one person.
Step-by-Step Cooking Process
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- While pasta cooks, zest and juice the lemon.
- In a large bowl, combine ricotta cheese, lemon zest, and lemon juice.
- Drizzle in olive oil and mix until smooth.
- Season with salt, pepper, and red pepper flakes (if using).
- Once pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
- Add the hot pasta to the ricotta mixture.
- Toss gently, adding reserved pasta water as needed for creaminess.
- Serve immediately, garnished with Parmesan and fresh herbs.
Alternative Ingredients
If you don’t have ricotta, you can use cottage cheese or cream cheese as a substitute. For a dairy-free option, try using cashew cream or a vegan ricotta alternative. Fresh herbs like dill or chives can also add a unique flavor twist.
Serving and Pairings
Lemon ricotta pasta pairs wonderfully with a fresh green salad, garlic bread, or grilled vegetables. A light white wine or sparkling water with lemon enhances the meal perfectly.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop with a splash of water to restore creaminess. This dish is best enjoyed fresh but can be frozen for up to a month.
Cooking Mistakes
- Overcooking the pasta can make it mushy.
- Not reserving pasta water can lead to a dry dish.
- Using pre-grated cheese can affect the texture.
- Skimping on seasoning can dull the flavors.
- Using too much lemon juice can overpower the dish.
Helpful Tips
- Use fresh lemon for the best flavor.
- Mix the ricotta with a bit of the pasta water for a creamier sauce.
- Add vegetables like spinach or peas for extra nutrition.
- Top with toasted pine nuts for added crunch.
FAQs
Can I use whole wheat pasta?
Absolutely! Whole wheat pasta adds fiber and a nutty flavor, making it a healthier choice.
Is this dish suitable for meal prep?
Yes, lemon ricotta pasta can be prepared in advance, but store the sauce separately to maintain texture.
Can I make this recipe vegan?
Yes! Substitute ricotta with a vegan option and use plant-based pasta.
What if I don’t have fresh lemon?
You can use bottled lemon juice, but fresh lemon gives the best flavor.
How can I make it spicier?
Add more red pepper flakes or include fresh chili for an extra kick.
Conclusion
Lemon ricotta pasta is a simple yet elegant dish that brings bright flavors to your table. With its creamy texture and zesty notes, it’s perfect for any occasion. Quick to prepare and delightful to eat, this recipe is sure to become a favorite in your home. Enjoy the fresh taste and make it your own!
Lemon Ricotta Pasta
Ingredients
- 8 oz fettuccine or pasta of choice
- 1 cup ricotta cheese
- 1 lemon zest and juice
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- 1/4 tsp red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- While pasta cooks, zest and juice the lemon.
- In a large bowl, combine ricotta cheese, lemon zest, and lemon juice.
- Drizzle in olive oil and mix until smooth.
- Season with salt, pepper, and red pepper flakes (if using).
- Once pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
- Add the hot pasta to the ricotta mixture.
- Toss gently, adding reserved pasta water as needed for creaminess.
- Serve immediately, garnished with Parmesan and fresh herbs.
