Easy Ricotta Pasta Creamy Quick (Print Version)
Creamy pasta tossed with ricotta, lemon, and Parmesan for an easy, flavorful meal that’s ready in minutes.
# Ingredients:
→ Pasta
01 -
12 ounces dry penne, rigatoni, or spaghetti
02 -
Salted water for boiling pasta
→ Sauce
03 -
1 cup whole milk ricotta cheese
04 -
2 tablespoons olive oil
05 -
2 cloves garlic, minced
06 -
1/2 cup freshly grated Parmesan cheese
07 -
Zest of 1 lemon
08 -
Juice of 1 lemon
09 -
1/4 cup reserved pasta cooking water
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
Crushed red pepper flakes, optional
13 -
Fresh basil leaves, optional
14 -
Fresh baby spinach, optional
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain pasta.
02 -
In a large skillet over medium heat, warm olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.
03 -
Reduce heat to low and add ricotta cheese, Parmesan, lemon zest, and lemon juice to the skillet. Stir to incorporate into a creamy sauce.
04 -
Gradually add reserved pasta water, stirring continuously, until desired sauce consistency is reached.
05 -
Season sauce with salt, black pepper, and crushed red pepper flakes if desired.
06 -
Return drained pasta to the skillet. Toss to ensure all pasta is evenly coated with sauce.
07 -
Transfer to serving plates. Garnish with fresh basil or an additional sprinkle of Parmesan if preferred. Serve immediately.
# Notes:
01 -
To store, place leftovers in an airtight container and refrigerate for up to 3 days.
02 -
For reheating, gently warm pasta on the stovetop, adding a splash of milk or reserved pasta water to restore creaminess.
03 -
For added protein or flavor, incorporate grilled chicken, shrimp, crispy bacon, spinach, sun-dried tomatoes, or roasted vegetables as desired.