Lemon ricotta pasta is the fifth episode for my “College Cooks” series. This recipe features a no cook sauce that packs a bunch of flavour with ingredients like lemon, arugula, and basil.
Info and tips for lemon ricotta pasta
I recommend using the regular fat ricotta (because it’s just better) but you can use low fat if you desire. Keep in mind ricotta is pretty plain so this recipe needs a lot more salt than usual to really bring out the fresh flavours.
I always heavily salt my pasta water, especially for this recipe as we are reserving some of the water for the sauce. When you make the sauce, mix and then taste test before you add the salt and pepper. This will give you a benchmark of how much more seasonings it needs after adding the pasta water.
The heat from the pasta and the pot will help incorporate the sauce and ingredients together, but if you feel it is still a little to dry add more pasta water. You can add any protein to this to make it more of a rounded meal!
Equipment
I use these Copper Mixing Bowls a lot for mixing things. They are super pretty and have held up well in the dishwasher.
I use a Zester to zest the lemon and grate the parmesan.
Ingredients for lemon ricotta pasta
- 500g rigatoni
- 475g ricotta (1whole container)
- 1 lemon juiced
- zest of a lemon
- parmesan (as much as you’d like!)
- 1/2 cup – 3/4 cup reserved pasta water
- 1-2 handfuls arugula
- fresh basil (for topping)
- salt and pepper (to taste)
- 1/2 tsp red pepper flakes
Instructions
- Start by boiling heavily salted water (about a tbsp of salt) and add your pasta. Cook according to package directions or until al dente. Make sure to reserve at least 3/4 cup of pasta water right before you strain.
- Meanwhile mix the sauce in a bowl by combining ricotta, juice of a lemon, zest of a lemon, parmesan, and the reserved pasta water (I start by adding 1/2 cup at first, and adding the remaining 1/4 cup at the end if needed).
- Mix well until you reach your desired consistency. Season with salt & pepper and red pepper flakes.
- Add the sauce to the cooked pasta in the pot along with fresh arugula and basil. The heat from the pasta and pot will help incorporate everything together.
- Top with more parm, lemon zest, basil, and red pepper flakes for serving and enjoy!
See below for a video tutorial!
If you like this one check out my other easy pasta recipes:
Lemon ricotta pasta features a no cook sauce that packs a bunch of flavour with ingredients like lemon, arugula, and basil. Start by boiling heavily salted water (about a tbsp of salt) and add your pasta. Cook according to package directions or until al dente. Make sure to reserve at least 3/4 cup of pasta water right before you strain. Meanwhile mix the sauce in a bowl by combining ricotta, juice of a lemon, zest of a lemon, parmesan, and the reserved pasta water (I start by adding 1/2 cup at first, and adding the remaining 1/4 cup at the end if needed). Mix well until you reach your desired consistency. Season with salt & pepper and red pepper flakes. Add the sauce to the cooked pasta in the pot along with fresh arugula and basil. The heat from the pasta and pot will help incorporate everything together. Top with more parm, lemon zest, basil, and red pepper flakes for serving and enjoy!Lemon Ricotta Pasta
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