Posted by: lifewithbs | March 20, 2011

Lemony Ricotta Pasta

This is one of our favorite easy meals. We end up eating pasta a lot, and this is kind of a way to mix it up with a ricotta sauce instead of tomato sauce. It’s best with really fresh ingredients, the one time I was able to get fresh ricotta from the farmer’s market this was pretty much the best thing I had tasted. Usually I bust out my expensive olive oil, but you can use any kind, just make sure it is extra-virgin.

Lemony Ricotta Pasta

recipe from the kitchn

1 pound pasta, in a short twisted shape or with a hole

1  15 ounce (about 2 cups) package fresh ricotta cheese

1/2 to 3/4 cup freshly grated parmesan cheese

2 tablespoons good-quality olive oil

zest of 1 lemon

juice of one lemon

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.

In a metal or glass bowl wide enough to fit over the top of the pot, mix together the remaining ingredients.

When there are about 2 minutes remaining in the pasta’s cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms.

When the pasta has finished cooking, mix it with the ricotta sauce, and serve.

Not the most photogenic dish, but it tastes fresh, reheats well and is super quick to make. Two notes: that bread you see is the baguettes described in the previous post, and the original recipe calls for adding shredded fresh basil at the end. It’s great with the basil, but I leave it out because Brett doesn’t like it.




  1. Great dinner in the Texas heat!

  2. I bet that is good! Maybe it would be worth adding some fresh herb if you want to add a little color (and also mix up the flavor a little). Rosemary, basil, or oregano maybe?

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