Lemon Ricotta Pasta

Curly Pasta with Ricotta and Lemon served with sautéed zucchini and sweat peas.

Lemon Ricotta Pasta is a creamy, light and refreshing recipe that is easy enough for the beginner cook yet feels incredibly gourmet. The addittion of sautéed zucchini and sweet peas brings fresh and vibrant flavors. Included are options to switch up the veggies to match the season, making this pasta dish perfect for summer evenings or holiday celebrations.

Course Dinner

Cuisine Italian/American

Keyword Lemon Ricotta Pasta, Lemon Ricotta Zucchini Pasta

Prep Time 20

Cook Time 20

Servings servings

Calories 498kcal

Author Heather

Equipment

vegetable peeler *XOX Good Grips makes peeling lemons very easy.

Ingredients

16 ounces pasta *see Note #1 below

Ricotta Mixture

16 ounces whole milk ricotta *low-fat also works.
1/4 cup extra virgin olive oil *blended with ricotta
3 medium lemons zested *removed with a vegetable peeler, see Note #2 below.

For the Vegetables

3 tablespoons extra virgin olive oil (divided) *for sautéing
1 medium brown onion (aka yellow onion) *finely chopped, about 1 1/2 cups
1 pound zucchini *thinly sliced into half-moons
1 cup frozen peas
4 cloves garlic *minced or crushed, approximately 1 tablespoon
1/4 teaspoon crushed red chili pepper flakes *optional
1/4 cup fresh basil leaves *chopped or torn
1/4 cup Italian Parsley *chopped
1 cup Parmesan Cheese *finely grated, see Note #3 below
3/4 cup reserved pasta water *see Note #4 below
2 tablespoons lemon juice

Get Recipe Ingredients

Instructions

Pasta

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions until al dente.
Towards the end of cooking reserve 3/4 cup of pasta cooking water.

Ricotta Mixture

Wash the lemons and use a vegetable peeler to zest them, avoiding the white pith.
In a blender, combine the ricotta cheese, lemon zest, and 1/4 cup of olive oil. Blend until smooth and creamy. Set aside.

Vegetables

While the pasta water comes to a boil, heat a large skillet over medium-high heat.
Add 1.5 tablespoons of olive oil and sauté the onion until softened, about 3-5 minutes.
Add the zucchini and continue sautéing until tender and slightly golden, about 4-5 minutes.
Stir in the peas and cook until warmed through, about 2-3 minutes.
Remove the vegetables from the skillet and set aside.

Prepare the Sauce

In the same skillet over medium heat, add the remaining 1.5 tablespoons of olive oil. Add the garlic and red pepper flakes, and sauté until fragrant, about 1-2 minutes.
Reduce the heat to low, then add the lemon ricotta mixture to the skillet and the parmesan cheese. Stir well.
Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your preferred thickness and is smooth and creamy. Ensure the heat is kept low to prevent curdling.
Add the cooked pasta and sautéed vegetables to the skillet. Toss until the pasta is well coated with the sauce.
Turn off the heat and stir in the chopped basil, parsley and lemon juice. Season with salt and freshly ground black pepper to taste.

Notes

Note #1- Pasta with ridges, like Rigatoni, Penne, Fusilli, or Cavatappi, holds the creamy sauce beautifully, ensuring each bite is flavorful and well-coated. However, any type of pasta may be used.

Note #2- When peeling the lemons, try to avoid the bitter white pith beneath the zest. The best way to do this is by applying light pressure and peeling in thin strips.

Note #3- I highly recommend using authentic parmesan, such as Parmigiano Reggiano, and freshly grating it with a tool like this. Costco offers the best price on this incredible cheese.

Note #4- You likely won't need all the reserved pasta water for the ricotta sauce. Keep any unused water on hand and add more at the end if you need to thin out the sauce a bit.

Nutrition