Lemon Ricotta Pasta

Here’s another viral recipe that’s been pinging around the Internet for a while now.  Lemon Ricotta Pasta is similar to Pasta al Limone but thanks to ricotta cheese, it’s much creamier and hearty enough to be a full meal.  And you really can have it on the table in about 15 minutes.  I’ll give you more than the recipe, I’ll give you the exact steps.  Note that this recipe serves two as a main dish.

Before I do that, though, let’s cover a few quick points regarding ingredients: 

• I like this dish with fresh refrigerated pasta from the dairy case at the grocery store.  That’s because it cooks so quickly–only 2 minutes once the water is boiling.  If you want to use dry pasta you certainly can, but it will take a little more time.
• I always buy whole milk ricotta.  Skim milk ricotta exists, but it’s harder to find.  It’s also drier and grainier than the whole milk kind.  If you use skim ricotta, the finished pasta won’t be as creamy.
• You can use any parmesan cheese you have.  Freshly grated is the gold standard, pre-grated won’t ruin it.
• Pasta water is the magic ingredient.  It will emulsify the sauce and make the it creamy.  Don’t drain the pasta when it’s done.  Instead, immediately grab it out of the water with tongs, and put it directly into the bowl with the sauce ingredients.  Toss, toss, toss.  The sauce will thicken as it cools, so you want it a little on the thin side.  Don’t be afraid to add more pasta water a little at a time if you think it needs it.  (In fact, save some in case it gets too thick while you’re eating.)
• If you want to you can stir in a handful of baby spinach to the ricotta mixture before you add the pasta.  The heat from the pasta will wilt the spinach.

Now here are the steps:

1. Gather all your ingredients.  Get out pasta bowls or plates, flatware, napkins, and anything else you’ll need. Set the table.  Pour a drink. This recipe goes quickly, and it’s best enjoyed immediately and hot.
2. Add a quart and a half of water plus a teaspoon or two of salt to a deep skillet.  The reason you’re using a skillet instead of a stock pot is so the pasta water will be very starchy when the pasta is done–all the better to emmulsify your sauce.  As long as your pasta can be completely submerged in the boiling water, it will be fine.  Put the skillet on the stove and turn it on high.
3. Get out a mixing bowl large enough to toss the sauce and the pasta.  Add the cheeses, seasoning, and the lemon zest and juice to the bowl.  Stir together well.  Set the bowl near the stove.
4. As soon as the water is boiling, drop in the pasta and start timing accoring to the package directions.  Stir to separate the noodles.  When the time is up, immediately use your tongs to transfer the pasta directly to the bowl with the sauce mixture.  Yes, some of the pasta water will accompany the noodles, and that’s exactly what you want.  Toss until the sauce is creamy and all of the noodles are well coated.  This won’t take long.  Add a little more pasta water and toss again.  if the pasta sauce seems dry add a little more pasta water.
5. Transfer to bowls or plates.  Eat!

Print Recipe

Lemon Ricotta Pasta

A delicious dinner you can have on the table in 15 minutes!

Servings: 2

Equipment

• deep skillet
• medium bowl
• cooking tongs

Ingredients

• 1 9 oz. package refrigerated fettucine
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 t. salt
• ½ t. pepper
• pinch of red pepper flakes, optional
• 1 fresh lemon

Instructions

• Using a deep skillet, bring quart of salted water to boil.
• While the waiting for the water to boil, stir together ricotta, parmesan, salt, pepper, and red pepper flakes in a bowl large enough to toss the finished pasta. Zest the lemon and add to the ricotta mixture. Cut the lemon in half. Add the juice of half the lemon (no seeds!) to the sauce, and cut the other half into wedges for serving. Put the bowl with the cheese mixture next to the stove.
• When the water is boiling, add the pasta. Cook according to package directions. As soon as the pasta is done, use tongs to transfer the cooked pasta directly into the ricotta mixture. Some pasta water with cling to the noodles, and that will emulsify the sauce. Immediately toss the noodles with the ricotta mixture until the sauce is creamy and the pasta is completely coated. Add ¼-½ a cup of pasta water and toss again. If the sauce still seems dry, add a little more pasta water.
• Serve with lemon wedges.