Creamy Lemon Ricotta Pasta

Creamy Lemon Ricotta Pasta: A Zesty Spring Delight

This light yet indulgent pasta dish combines the creamy richness of ricotta with the bright, tangy notes of lemon for a perfect springtime meal. Fresh herbs add depth and complexity, while a touch of lemon zest elevates the flavors to new heights.

Ingredients (serves 4):

  • 400g linguine or spaghetti
  • 250g ricotta cheese
  • Zest and juice of 2 lemons
  • 60ml extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 50g grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, prepare the sauce. In a large bowl, whisk together the ricotta, lemon zest, lemon juice, olive oil, minced garlic, and half of the chopped herbs. Season with salt and pepper to taste.
  3. In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the drained pasta and toss to coat with the oil.
  4. Lower the heat and add the ricotta mixture to the pasta. Stir gently to combine, adding small amounts of the reserved pasta water as needed to create a creamy sauce that coats the pasta evenly.
  5. Add the grated Parmesan cheese and the remaining chopped herbs. Toss everything together until well combined and heated through.
  6. Taste and adjust seasoning if necessary. If desired, add red pepper flakes for a subtle kick.
  7. Serve immediately, garnished with additional herbs, lemon zest, and a drizzle of olive oil if desired.

Things to avoid:

  1. Do not overcook the pasta – it should remain al dente to provide a pleasant texture contrast to the creamy sauce.
  2. Avoid using bottled lemon juice, as it lacks the freshness and complexity of flavor found in freshly squeezed lemons.
  3. Don’t add the herbs too early in the cooking process, as they can lose their vibrant color and fresh flavor.
  4. Be careful not to overheat the ricotta mixture, as it can become grainy or separate.

Alternatives:

  • For a gluten-free option, use gluten-free pasta or zucchini noodles.
  • If ricotta is unavailable, you can substitute with mascarpone cheese or a mixture of cream cheese and Greek yogurt.
  • For a vegan version, use a plant-based ricotta alternative and nutritional yeast instead of Parmesan.
  • If you don’t have fresh herbs, you can use dried herbs, but reduce the quantity by two-thirds.

Topping recommendations:

  • Toasted pine nuts or walnuts for added crunch
  • Crispy pancetta or prosciutto bits for a savory touch
  • Roasted cherry tomatoes for a burst of sweetness
  • A sprinkle of toasted breadcrumbs for texture
  • Thinly sliced radishes for a peppery crunch
  • A few drops of high-quality extra virgin olive oil for richness

This Creamy Lemon Ricotta Pasta is a versatile dish that can be enjoyed on its own or as a side to grilled chicken, fish, or roasted vegetables. The bright flavors and creamy texture make it a perfect choice for a light dinner or a sophisticated lunch option.