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20 Minute Lemon Ricotta Pasta Recipe

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4 from 8 reviews

This 20 Minute Lemon Ricotta Pasta is a simple, creamy, and refreshing meal perfect for a quick yet comforting dinner. Combining the richness of whole milk ricotta with bright lemon juice and zest, fresh garlic, and parmesan, this pasta is tossed with baby spinach and a touch of olive oil for a light, flavorful dish. Ready in just 20 minutes, it pairs wonderfully with fresh bread and a crisp salad for a complete family-friendly meal.

Ingredients

Pasta

  • 12 oz. short pasta (rotini, cavatappi, medium shells, penne, etc.)

Sauce

  • 15 oz whole milk ricotta cheese
  • ½ cup grated parmesan, freshly grated
  • 3 Tbsp olive oil, separated
  • 2 – 3 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 2 - 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • ½ tsp sea salt
  • ½ tsp cracked pepper

Additional

  • 3 oz chopped baby spinach
  • 1 – 1 ½ cups reserved pasta water

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Reserve at least 1 ½ cups of the pasta cooking water before draining.
  2. Prepare Ricotta Sauce: While the water heats, whisk together ricotta cheese, 2 tablespoons olive oil, fresh lemon juice, lemon zest, Italian seasoning, sea salt, and cracked pepper in a small bowl until smooth and creamy.
  3. Sauté Garlic: Heat a medium saucepan over medium heat and add the remaining 1 tablespoon of olive oil. Once the oil is shimmering, add minced garlic and sauté for about 1 minute or until fragrant, being careful not to brown it.
  4. Heat Sauce: Add the ricotta-lemon mixture to the sautéed garlic in the saucepan. Warm the sauce gently, whisking occasionally. Add about ½ cup of the reserved pasta water to thin the sauce slightly so it coats the pasta well. The sauce will thicken a bit once tossed with the pasta.
  5. Combine Pasta and Spinach: Drain the cooked pasta and return it to the pot. Add chopped baby spinach on top.
  6. Toss with Sauce: Pour the warm lemon ricotta sauce over the pasta and spinach. Toss thoroughly to coat the pasta evenly and wilt the spinach. Add more reserved pasta water as needed if the sauce seems too thick. Adjust seasoning to taste.
  7. Serve: Plate the pasta and top with freshly grated parmesan and optional chopped parsley or basil. Serve immediately, optionally accompanied by fresh bread and a salad.

Notes

  • Reserve some pasta water before draining the pasta as it helps adjust the sauce consistency and makes it silky.
  • Use freshly grated parmesan for the best flavor and creaminess in the sauce.
  • The sauce should be a bit thinner than you prefer initially because it thickens a little when combined with the pasta.
  • Feel free to substitute fresh herbs such as basil or parsley for garnish.
  • This recipe works well with a variety of short pasta shapes like rotini, penne, or shells.

Find it online: https://recipeplenty.com/20-minute-lemon-ricotta-pasta-recipe/