Bright Lemon Ricotta Pasta
Fresh, Light, and Perfectly Balanced for a Taste of Spring
Inspired by traditional Italian flavors, this Lemon Ricotta Pasta combines creamy ricotta, zesty lemon, and fresh ingredients like peas and spinach. Light yet satisfying, it’s a simple, comforting dish perfect for any season.
Citrusy Lemon Ricotta Rigatoni with Spinach & Peas – Quick, Light & Easy Spring Pasta Recipe
DifficultyEasy
Servings4
Prep time10 minutes
Cook time20 minutes
Total time30 minutes
Ingredients:
For the Pasta:
- 12 oz (340g) Rigatoni or pasta of your choice
- 1 tablespoon olive oil
- Salt, for pasta water
For the Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup frozen peas, thawed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper, to taste
For Garnish:
- Extra grated Parmesan cheese
- Freshly cracked black pepper
- Lemon wedges, (optional)
Instructions:
- 1
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve 1/2 cup of pasta water before draining the pasta.
- 2
Prepare the Sauce:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add chopped spinach and cook for 2-3 minutes until wilted.
- Stir in peas and cook for another 2-3 minutes, then lower the heat.
- 3
Make the Ricotta Sauce:
- In the skillet with the spinach and peas, add ricotta cheese, grated Parmesan cheese, lemon zest, and lemon juice. Stir until the cheeses are melted and combined.
- Gradually add reserved pasta water, a little at a time, to create a creamy sauce. Stir well and season with salt and pepper to taste.
- 4
Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the ricotta sauce. Toss to coat the pasta in the sauce, ensuring everything is evenly mixed.
- 5
Serve:
- Divide the pasta between plates. Garnish with extra Parmesan cheese, freshly cracked black pepper, and lemon wedges if desired.
Equipment
Recipe Notes & Variations:
Substitutions:
- Pasta: Any pasta shape, such as penne, fusilli, or fettuccine, can be used instead of spaghetti.
- Ricotta: For a lighter version, use part-skim ricotta, or substitute with cottage cheese for a different texture.
- Peas: Fresh peas can be used instead of frozen, or swap them for sautéed zucchini or roasted cherry tomatoes.
Pro Tips:
- Pasta Water: Don’t forget to reserve pasta water! It helps to create a silky smooth sauce and binds the pasta and sauce together.
- Lemon Zest: For a more intense lemon flavor, feel free to add more zest or a touch of lemon juice.
- Creamy Sauce: If you prefer a creamier sauce, add a splash of heavy cream or milk to the ricotta mixture.
FAQs:
Can I make this recipe ahead of time?
- This pasta is best served fresh, but you can prepare the sauce ahead and store it in the fridge for 1-2 days. Simply reheat before adding the pasta.
Can I add protein to the dish?
- Yes, grilled chicken, shrimp, or even chickpeas would be great additions to this pasta dish for added protein.
Storage & Reheating Instructions:
- Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days.
- Reheating: Reheat on the stovetop with a splash of pasta water to help loosen the sauce. You can also microwave in 30-second intervals, stirring between each.
Nutrition
| Calories | 380 |
| Carbohydrates | 50g |
| Cholesterol | 40mg |
| Fat | 16g |
| Fiber | 4g |
| Protein | 13g |
| Saturated Fat | 6g |
| Sodium | 300mg |
| Sugar | 5g |
| Trans Fat | 0g |
| Unsaturated Fat | 8g |
History, Evolution, and Inspiration
The combination of fresh pasta with creamy ricotta and zesty lemon is a classic pairing in Italian cooking, known for creating light yet satisfying meals. Lemon ricotta pasta is especially popular in spring, when fresh ingredients like peas and spinach are in abundance. This dish draws inspiration from the simplicity and brightness of traditional Italian flavors, offering a perfect balance between creamy and refreshing. It’s a staple in homes across Italy for its easy preparation and deliciously comforting taste.
The Art of Cooking Parts of the Recipe
The key to this dish lies in the balance of the creamy ricotta sauce and the brightness from the lemon. The spinach and peas add texture and freshness, while the pasta absorbs all the flavors of the creamy sauce. Cooking the garlic just enough to release its fragrance and adding the pasta water to emulsify the sauce ensures a smooth, rich coating that clings to every bite.
Interesting Things About the Recipe
Not only is this dish quick and simple, but it also serves as a perfect base for customizations. You can experiment with adding other seasonal vegetables, or even top it with some fresh herbs like basil or parsley for extra flavor. It’s an excellent example of how minimal ingredients can create an elegant and satisfying meal.
Overview of the Parts of the Recipe
- Pasta: Provides the main foundation and texture for this dish.
- Ricotta Sauce: The creamy, citrusy base that adds richness without being overly heavy.
- Spinach & Peas: Provide vibrant color, freshness, and a nutrient boost.
What Occasions It’s Good For
- Spring Pasta Recipe: This dish is perfect for a light and fresh spring meal, utilizing in-season vegetables.
- Family Pasta Meal: With easy preparation and simple ingredients, it’s ideal for busy weeknights or family dinners.
- Quick Pasta Dinner: Ready in just 30 minutes, it’s perfect for those seeking a fast and satisfying meal.
Why It’s the Perfect Recipe
This lemon ricotta pasta is the perfect balance of creamy and fresh, making it an ideal dish for a quick and satisfying dinner. It’s versatile, light, and full of vibrant flavors that are sure to please a crowd. Whether you’re making it for a busy weeknight or a weekend family meal, this recipe will become a go-to favorite.
