The lemon flavor is so subtle in this ricotta lemon pasta that you probably won't notice either. I’d suggest you do the same. This recipe is similar to the technique used in my all-time reader's favorite butter and Parmesan pasta. Vibrant and fragrant, it’s bursting with fresh, garlicky, summery flavor. Our Carame, Brussels Sprout Green Goddess Salad with Bacon and Grilled Chicken, Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette, Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion, Spicy Thai-Style Pumpkin and Butternut Ramen. If there isn’t enough sauce or it's dried out slightly, add more reserved starchy water, ¼ cup at a time until you are happy with the amount of sauce. Garnish with grated parmesan cheese and some freshly cracked black pepper and you’re ready to go. Season with salt. With this one-pot ricotta lemon pasta recipe, we are creating a rich, creamy ricotta sauce by blending whole milk ricotta cheese and Parmesan with a little bit of olive oil and lemon juice. Ricotta lemon pasta is best when served immediately, as the sauce will lose it's creaminess when stored in the fridge for later. Toss to equally distribute the sauce. As for the Parmesan, using grated rather than shredded. Hello! The simplicity of this, Sage Stuffing with Delicata Squash and Pancetta is, Brunch at home just got infinitely more exciting b, I’ve got Thanksgiving brunch covered! You can even make a creamy pasta sauce by pureeing walnuts and simmering the walnut puree with garlic and butter, like I do with this 4-ingredient walnut cream sauce. Learn how your comment data is processed. My family loved it. To make ricotta lemon pasta, you’ll need pasta, ricotta cheese, Parmesan cheese, salt + pepper, fresh garlic cloves, and lemon juice. Add the pesto to the spaghetti and toss well. It’s kind of a nice departure from your typical cream sauce, and I love the way it clings to each and every pasta strand. I’d love to hear from you. Cook the pasta according to directions on the package, however make sure to salt the water. Here, we do that two ways. Toss until ricotta has coated pasta. Add parmesan cheese, toss again until cheese has melted. You can use a fresh squeezed lemon or bottled lemon juice. But! Add cooked pasta, ricotta, remaining salt and about 1/2 cup of reserved pasta water. The entire recipe is pretty simple, but things simply even more after the mushrooms are finishing cooking since the only remaining ingredients are pasta, ricotta, and a little bit of parmesan cheese. It's great served with a salad or crusty bread, like focaccia. Season with salt. One, with the addition of lots of nutty parmesan cheese. Here you’ll find quick, simple and nutritious family-friendly recipes crafted with busy families in mind. Bring a large pot of water to a boil. Reserve … This site uses Akismet to reduce spam. You shouldn't need to alter any ingredients to keep this ricotta lemon pasta kid-friendly. * Percent Daily Values are based on a 2000 calorie diet. Rachael Ray In Season is part of the Allrecipes Food Group. I have only made it using long noodles because I like how the sauce sticks to those. https://www.rachaelraymag.com/recipe/spaghetti-with-creamy-ricotta-pesto mushroom pasta, creamy pasta, whole-wheat pasta, grated parmesan cheese, plus more for garnish. Turn off the heat and add pasta to the sauce. Ricotta lemon pasta is a completely kid-friendly meal, even for my daughter who "doesn't like ricotta" (she doesn't even know what it is). Your email address will not be published. Bring a large pot of water to a rolling boil. Home » sauce + dip » One Pot Ricotta Lemon Pasta. Easy to prepare with minimal ingredients and a sure-fire hit with pasta lovers. Meanwhile, using a food processor, puree the basil leaves, garlic, olive oil, nuts, parmesan, ricotta and 1/2 teaspoon salt. Creamy Mushroom and Ricotta Pasta is the perfect way to get your pasta fix this winter season! Pair with a great salad, some great wine, and enjoy! Your email address will not be published. Depending on your kid's preferences, maybe try a fun shaped pasta, like wagon wheels or bow ties instead of the fettuccine. Add ½ cup of the reserved water. Disclaimer: My five year old daughter gobbled up 2 bowls of this for lunch, so make sure you make enough! When the ricotta hits the hot pasta, it instantly sort of melts into this creamy oblivion and becomes the perfect base for the sauce. I hope that you’ve enjoyed this one-pot lemon ricotta pasta! It should be as salty as the sea. As an Amazon Associate I earn from qualifying purchases. The creamy ricotta sauce is so full of Parmesan garlicky flavor that it resembles an alfredo sauce more than a ricotta-based sauce.