Print

Lemon Ricotta Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 145 reviews

This Lemon Ricotta Pasta is a creamy, bright, and comforting dish that combines al dente tortiglioni pasta with a luscious sauce made from ricotta cheese, fresh lemon juice and zest, olive oil, parmesan, and a hint of white truffle oil. Finished with fresh basil and grated parmesan, it's a simple yet elegant meal perfect for a quick weeknight dinner or a light gathering.

Ingredients

Pasta

  • 1 lb tortiglioni pasta (see ingredient notes above for substitutions)

Sauce

  • 1 cup ricotta cheese, full fat
  • 1 lemon, juice and zest
  • ¼ cup olive oil
  • ¼ cup grated or finely shredded parmesan, freshly grated is best
  • 1 teaspoon white truffle oil (optional)
  • pinch of red pepper flakes
  • salt & pepper, to taste

Garnishes

  • fresh basil, thinly sliced
  • grated parmesan for serving

Instructions

  1. Boil Pasta: Bring a large pot of salted water to a boil over high heat. Add the tortiglioni pasta and cook until al dente, about a minute less than the package instructions to ensure the pasta retains some firmness.
  2. Reserve Pasta Water and Drain: Once cooked, turn off the burner and reserve 1 cup of the starchy pasta water. Drain the pasta in a colander but do not rinse it, to preserve the sauce-binding starch.
  3. Prepare Sauce: While the pasta cooks, combine ricotta cheese, lemon juice and zest, olive oil, parmesan cheese, white truffle oil (if using), red pepper flakes, and salt & black pepper in a bowl. Stir until the mixture is well combined and smooth.
  4. Combine Pasta and Sauce: Immediately return the drained pasta to the pot placed on a warm (unlit) burner. Stir in the ricotta lemon mixture along with about ½ cup of the reserved pasta water.
  5. Create Creamy Sauce: Stir continuously over the warm burner for a few minutes until the pasta sauce mixture is heated through and creamy, adding more pasta water if needed to reach the desired consistency. Adjust seasoning with additional salt and pepper to taste.
  6. Serve: Transfer pasta to serving bowls and top with thinly sliced fresh basil and a generous sprinkle of grated parmesan cheese. Enjoy this vibrant, creamy pasta immediately!

Notes

  • For substitution, other short pasta shapes like rigatoni, penne, or campanelle can be used instead of tortiglioni.
  • Freshly grated parmesan is recommended for best flavor and texture.
  • White truffle oil is optional but adds an earthy depth to the sauce.
  • Do not rinse pasta after draining to keep the starch that helps the sauce cling.
  • Adjust red pepper flakes to control spiciness according to preference.
  • Reserve pasta water is key to making the sauce creamy and well-bound to the pasta.

Find it online: https://ameliameals.com/lemon-ricotta-pasta-recipe/