Description
12 oz pasta of choice (spaghetti, fettuccine, or penne)
1 cup ricotta cheese
2 tbsp olive oil
2 cloves garlic, minced
Zest of 1 lemon
2 tbsp fresh lemon juice
¼ cup grated Parmesan cheese
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup toasted pine nuts
¼ cup fresh basil, chopped
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large pan, heat olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
Reduce heat to low and stir in ricotta cheese, lemon zest, lemon juice, Parmesan cheese, red pepper flakes, salt, and black pepper.
Add the cooked pasta and reserved pasta water (a little at a time) to create a creamy sauce. Toss until well combined.
Remove from heat and stir in toasted pine nuts and fresh basil.
Serve warm, garnished with extra Parmesan and black pepper. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz of your chosen pasta and cook according to package directions until al dente. Just before draining, carefully scoop out ½ cup of the starchy pasta water and set it aside.
2. Toast the Pine Nuts: While the pasta cooks, place ¼ cup of pine nuts in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until they are golden brown and fragrant. Transfer to a plate to cool.
3. Sauté the Aromatics: In a large pan or skillet, heat 2 tbsp of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute, just until fragrant. Do not let it brown.
4. Create the Sauce: Reduce the heat to low. To the pan, add 1 cup of ricotta cheese, the zest and juice of 1 lemon, ¼ cup of grated Parmesan, ¼ tsp of red pepper flakes (if using), and salt and black pepper to taste. Stir until a smooth, creamy sauce forms.
5. Combine Pasta and Sauce: Add the drained, cooked pasta directly to the sauce. Begin tossing everything together, adding the reserved pasta water a few tablespoons at a time until the sauce coats the pasta beautifully.
6. Finish and Serve: Remove the pan from the heat. Stir in the toasted pine nuts and ¼ cup of chopped fresh basil. Toss once more and serve immediately.
Serving Suggestions
This creamy lemon pasta is a versatile dish. For a light meal, serve it with a simple arugula salad dressed in lemon vinaigrette. To make it more substantial, pair it with grilled chicken, shrimp, or a fillet of white fish like salmon or cod. For a vegetarian protein boost, add a can of drained white beans or chickpeas to the sauce when you add the pasta.
How-to Summary
Cook pasta, reserving some water. Toast pine nuts. Sauté garlic in olive oil. Mix ricotta, lemon, Parmesan, and spices into the pan to create a sauce. Toss the cooked pasta with the sauce, adding pasta water to reach desired creaminess. Finish by stirring in toasted pine nuts and fresh basil off the heat.
Frequently Asked Questions
Can I use a different nut? Absolutely. Toasted sliced almonds or chopped walnuts are excellent, more affordable substitutes for pine nuts.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water, milk, or broth to loosen the sauce.
Can I make this sauce ahead of time? Yes. You can prepare the ricotta-lemon sauce mixture (steps 3 & 4) up to a day in advance. Store it covered in the fridge. When ready, gently reheat the sauce in a pan before adding the hot pasta and pasta water.
What if my sauce seems too thick? This is what the reserved pasta water is for! Add it a tablespoon at a time while tossing the pasta until the sauce becomes silky and coats every strand.
Is there a substitute for ricotta? For a richer flavor, full-fat cottage cheese blended until smooth works well. For a tangier profile, mascarpone cheese can be used, though it will be denser.
Common Mistakes to Avoid
Avoid overcooking the garlic, as it will become bitter. Sauté just until fragrant. Do not skip toasting the pine nuts—this step is crucial for unlocking their full, nutty flavor. Finally, never pour all the reserved pasta water in at once. Add it gradually to control the sauce’s consistency and prevent it from becoming watery.
Conclusion
This creamy lemon ricotta pasta proves that a restaurant-quality, flavorful meal can be on your table in just 20 minutes. With its bright citrus notes, creamy texture, and satisfying crunch from the pine nuts, it’s a foolproof recipe that is easily customizable. By following this guide and avoiding common pitfalls, you’ll master a delicious, elegant pasta dish perfect for any weeknight or special occasion.
