Best 7 Lemon Ricotta Pasta Recipes

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Lemon ricotta pasta is a delectable dish that combines the bright, citrusy flavor of lemon with the creamy richness of ricotta cheese. Originating from Italy, this pasta dish is a testament to the country's culinary expertise in crafting simple yet flavorful meals.

The recipes in this article offer variations on the classic lemon ricotta pasta, each with its unique twist. From a simple and speedy weeknight meal to an elegant dinner party dish, these recipes cater to diverse preferences and skill levels.

One recipe features a vibrant lemon ricotta sauce, made with fresh lemon zest and juice, complemented by a medley of herbs and spices. Another recipe incorporates roasted vegetables, adding a delightful smoky flavor and extra nutritional value. For a lighter version, there's a recipe that uses a combination of ricotta and Greek yogurt, resulting in a creamy yet tangy sauce.

If you're craving a vegetarian option, one recipe showcases the versatility of lemon ricotta pasta by pairing it with sautéed mushrooms and spinach. And for those who prefer chicken, another recipe includes tender, flavorful chicken breast as the protein component.

No matter your dietary preferences or culinary skills, this article has a lemon ricotta pasta recipe that will tantalize your taste buds and leave you craving for more.

Here are our top 7 tried and tested recipes!

ONE-POT PASTA WITH RICOTTA AND LEMON



One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound short, ribbed pasta, like 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 plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
  • Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
  • Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

GARDEN PASTA WITH LEMON RICOTTA



Garden Pasta with Lemon Ricotta image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces gemelli pasta
2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces)
6 tablespoons unsalted butter
2 cloves garlic, chopped
Freshly ground pepper
6 radishes, sliced (about 1 cup)
1 small yellow bell pepper, thinly sliced
1/2 cup grated parmesan cheese (about 1 ounce)
2/3 cup chopped mixed fresh herbs (such as parsley, chives and/or basil)
1 cup ricotta cheese
1 teaspoon finely grated lemon zest

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.
  • Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.
  • Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.
  • Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

LEMON RICOTTA PASTA WITH VEGETABLES



Lemon Ricotta Pasta with Vegetables image

This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!

Provided by Kayla Kinney

Categories     Ingredients     Dairy Recipes     Cheese Recipes     Ricotta Cheese Recipes

Time 40m

Yield 8

Number Of Ingredients 18

1 (16 ounce) package penne pasta
¼ cup unsalted butter
1 (8 ounce) package sliced fresh mushrooms
1 small red onion, diced
½ medium green bell pepper, diced
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon Italian seasoning, or more to taste
crushed red chili pepper to taste (optional)
3 cups fresh spinach, or to taste, stems removed
1 medium Roma tomato, diced
1 (15 ounce) carton ricotta cheese
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
¼ cup Parmesan cheese
1 large lemon, zested and juiced
¼ cup cubed fresh mozzarella

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
  • Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
  • Plate and top with mozzarella.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g

PASTA WITH PEAS, RICOTTA SALATA, AND LEMON



Pasta with Peas, Ricotta Salata, and Lemon image

Categories     Pasta     Appetizer     Quick & Easy     Ricotta     Lemon     Basil     Pea     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a main course

Number Of Ingredients 8

6 ounces dried pasta such as farfalle
1 cup frozen peas
1/4 cup packed fresh basil leaves
3 ounces ricotta salata cheese*
1 lemon
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh tarragon leaves
*available at specialty foods shops and many supermarkets

Steps:

  • Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
  • Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil. Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. Drain pasta and peas well. Add pasta and peas to bowl and toss to combine. Season pasta with salt and pepper and sprinkle with tarragon.

LEMON RICOTTA PARMESAN PASTA WITH SPINACH AND GRILLED CHICKEN RECIPE - (4.4/5)



Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken Recipe - (4.4/5) image

Provided by Tarah716

Number Of Ingredients 10

1 pound chicken breasts, grilled and sliced
1 pound dry linguine, fettucine or spaghetti
Salt, to taste
Black pepper, freshly ground, to taste
6 ounces fresh baby spinach, steamed just until beginning to wilt
2 tablespoons extra virgin olive oil
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/2 cups skim milk ricotta
1/2 cup Parmesan, finely shredded, plus more for serving

Steps:

  • Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta. Drain water (reserving 1 cup) and return pasta to pot. Set pot over low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat. Add in more pasta water as desired to thin. Season with salt and pepper to taste and toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired. NOTE: I recommend brushing the chicken lightly with olive oil and season both sides salt, pepper and garlic powder before grilling.

BOW-TIE PASTA WITH ASPARAGUS, LEMON AND RICOTTA RECIPE



BOW-TIE PASTA WITH ASPARAGUS, LEMON AND RICOTTA RECIPE image

Categories     Vegetable

Yield 4 Servings

Number Of Ingredients 8

1 lb farfalle (bow tie pasta)
2 lb asparagus
1/2 cup fresh ricotta
1/4 cup grated Pecorino Romano
1 lemon, grated rind and juice
1/4 cup pasta cooking water
2 tbsp butter
sprinkle of olive oil

Steps:

  • Cook farfalle until pasta is tender but still has some bite. Meanwhile, snap off and discard asparagus ends and cut spears on diagonal into 2-inch pieces. Melt butter in large skillet, add asparagus and cook, stirring constantly, for 1 minute. Stir in red pepper. As pasta finishes boiling, remove 1/4 cup of water and add to asparagus skillet. Cover skillet and cook asparagus for 3 minutes or until bright green. Remove from heat. Drain pasta into colander and transfer to large bowl. Add asparagus mixture, ricotta and romano. Toss well. Sprinkle with salt, pepper, lemon rind and juice, and a drizzle of olive oil. Toss again and serve.

LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA



Lemon Herb Chicken with Zucchini Pasta and Ricotta image

A light yet flavorful dish. Perfect way to help use up your summer harvest.

Provided by Chef V

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h45m

Yield 4

Number Of Ingredients 16

4 skinless, boneless chicken breast halves - cut into strips
4 cloves garlic, minced
lemon, zested
1 tablespoon chopped fresh chives
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil, plus more for pan
4 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
1 pinch red pepper flakes
salt and ground black pepper to taste
1 ½ cups ricotta cheese
4 fresh basil leaves, chopped
lemon, juiced
2 fresh tomatoes, diced

Steps:

  • Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
  • Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
  • Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
  • Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 11.4 g, Cholesterol 64.6 mg, Fat 16.8 g, Fiber 3.4 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 410.1 mg, Sugar 5.6 g

Tips:

  • Use Fresh Ingredients: High-quality, fresh ingredients make all the difference in this dish. Choose the best lemons you can find, and make sure the ricotta cheese is fresh and creamy.
  • Don't Overcook the Pasta: Cook the pasta al dente according to the package instructions. Overcooked pasta will be mushy and ruin the dish.
  • Use a Large Pan: Use a large pan to cook the pasta so that it has plenty of room to move around. This will help prevent the pasta from sticking together.
  • Add the Lemon-Ricotta Sauce Gradually: Add the lemon-ricotta sauce to the pasta gradually, stirring constantly. This will help prevent the sauce from curdling.
  • Serve Immediately: Serve the pasta immediately after it's cooked. This dish is best when served hot.

Conclusion:

This Lemon Ricotta Pasta is an easy and delicious weeknight meal that's perfect for busy families. It's made with simple, fresh ingredients and is ready in just 30 minutes. The creamy ricotta sauce is perfectly balanced by the bright lemon flavor, and the pasta is cooked al dente for a perfect texture. Serve this dish with a side salad and a glass of white wine for a complete meal.

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