Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Lemon ricotta pasta is a refreshing dish that perfectly balances creamy ricotta cheese with the zesty brightness of lemon. This simple yet elegant recipe is a great choice for a quick weeknight dinner or a special occasion. With its vibrant flavors and appealing presentation, it promises to impress family and friends alike. Let’s dive into how to create this culinary delight!
Ingredients
- 8 oz spaghetti or your choice of pasta
- 1 cup ricotta cheese
- 1 lemon (zest and juice)
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is approximately 10 minutes, and cooking time takes about 15 minutes.
Nutritional Value
Per serving (1 person), this dish contains approximately 450 calories, 20g protein, 15g fat, 60g carbohydrates, and 2g fiber. This makes it a satisfying yet balanced meal option.
Step-by-Step Cooking Process
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- While the pasta cooks, in a large bowl, combine ricotta, lemon zest, and lemon juice.
- Drizzle in olive oil and mix until smooth.
- Season with salt and pepper to taste.
- Once the pasta is done, reserve 1/2 cup of pasta water and drain the rest.
- Add the hot pasta to the ricotta mixture, tossing to combine.
- If the mixture is too thick, add reserved pasta water a little at a time until desired creaminess is reached.
- Stir in grated Parmesan cheese until melted and well incorporated.
- Serve immediately, garnished with fresh herbs and extra lemon zest if desired.
Alternative Ingredients
For a lighter version, substitute low-fat ricotta or Greek yogurt. You can also use whole wheat pasta for added fiber or swap lemon for lime for a different citrus flavor.
Serving and Pairings
Lemon ricotta pasta pairs wonderfully with grilled chicken, shrimp, or a fresh green salad. A crisp white wine, such as Pinot Grigio, complements the dish beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to restore creaminess. This dish is best enjoyed fresh, but it can be frozen for up to one month.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy texture.
- Not reserving pasta water can make the sauce too thick.
- Using too much lemon juice can overpower the dish.
- Forgetting to season can result in bland flavors.
- Not mixing the ricotta thoroughly can leave clumps.
Helpful Tips
- Use fresh lemon juice for the best flavor.
- Experiment with herbs like thyme or oregano for added depth.
- For a kick, add red pepper flakes to the sauce.
- Garnish with toasted pine nuts for extra texture.
FAQs
Can I make lemon ricotta pasta in advance?
Yes, while the dish is best enjoyed fresh, you can prepare the ricotta mixture in advance and cook the pasta right before serving.
What type of pasta works best?
Any pasta can work, but spaghetti or fettuccine holds the sauce well and provides a nice texture.
How can I make this dish vegan?
Substitute ricotta with vegan cheese or cashew cream and use plant-based pasta to create a vegan-friendly version.
Can I add vegetables to this dish?
Absolutely! Spinach, peas, or cherry tomatoes can be great additions for added nutrition and flavor.
Is this dish suitable for meal prep?
Yes, this dish can be meal prepped. Just store the pasta and sauce separately to maintain texture.
Conclusion
Lemon ricotta pasta is a delightful dish that combines creamy and zesty flavors in a quick and easy recipe. Perfect for any occasion, it invites creativity with its versatility. Enjoy this pasta dish as a refreshing main course that is both satisfying and light, making it a favorite for pasta lovers everywhere.
Lemon Ricotta Pasta
Ingredients
- 8 oz spaghetti
- 1 cup ricotta cheese
- 1 lemon zest and juice
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- In a large bowl, combine ricotta, lemon zest, and lemon juice.
- Drizzle in olive oil and mix until smooth.
- Season with salt and pepper to taste.
- Once the pasta is done, reserve 1/2 cup of pasta water and drain the rest.
- Add the hot pasta to the ricotta mixture, tossing to combine.
- If the mixture is too thick, add reserved pasta water until desired creaminess is reached.
- Stir in grated Parmesan cheese until melted.
- Serve immediately, garnished with fresh herbs.
