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:
- 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.
- 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.
- 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.
- 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.
- Add the grated Parmesan cheese and the remaining chopped herbs. Toss everything together until well combined and heated through.
- Taste and adjust seasoning if necessary. If desired, add red pepper flakes for a subtle kick.
- Serve immediately, garnished with additional herbs, lemon zest, and a drizzle of olive oil if desired.
Things to avoid:
- Do not overcook the pasta – it should remain al dente to provide a pleasant texture contrast to the creamy sauce.
- Avoid using bottled lemon juice, as it lacks the freshness and complexity of flavor found in freshly squeezed lemons.
- Don’t add the herbs too early in the cooking process, as they can lose their vibrant color and fresh flavor.
- 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.