The creaminess of lemon ricotta pasta is incredible and the touch of lemon adds a citrus finish that’s easy to make during a weeknight with a few ingredients.
Indulge in a zesty culinary adventure with this lemon ricotta pasta recipe. This delightful dish combines the tangy freshness of lemon with the creamy richness of ricotta cheese, creating a symphony of flavors in every bite. Whether you’re a seasoned chef or a beginner in the kitchen, mastering the art of lemon ricotta pasta is a must-have skill.
This recipe is carefully made to showcase the vibrant lemon flavor, without overpowering the delicate taste of the ricotta. From the al dente pasta to the silky smooth ricotta sauce, every mouthful is a burst of exquisite flavor.
Join in as I guide you through the art of lemon ricotta pasta, let’s get started.
How To Make Lemon Ricotta Pasta
Ingredients needed
- Pasta (noodles such as spaghetti, angel hair, fettuccine, etc.)
- Whole milk ricotta
- Lemons
- Milk
- All-purpose flour
- Butter
- Parmesan
- Salt & pepper
Important tips before starting the recipe
The flour is very important. There are several recipes online for this lemon ricotta pasta and most do not have anything to bring the sauce together properly. Complaints of curdling and separation are common. To avoid this a roux is needed. It’s very simple to make.
My second tip is to watch the heat. Below, you’ll see I never take the heat past medium and the sauce should only simmer with a few bubbles, never boil.
Following these tips I promise success and with an easy path to this delicious pasta, when it’s prepared correctly.
Making the lemon ricotta pasta
- First, you’ll want to make the sauce first. But, while preparing the sauce have the noodles boiling according to the package directions. However, the sauce will finish first.
- In a sauce pan add butter on a medium heat. Once the butter has melted toss in the flour. Cook the flour for about 30 seconds.
- Next, add in the milk. Allow the milk to heat, stirring occasionally and you’ll notice it start to thicken as the gluten begins to work.
- Now, add in chopped parmesan, ricotta and squeeze the lemons into the sauce. Mix everything until smooth.
- Lastly, once all is melted remove from heat then add salt and pepper to taste.
- When the noodles are done, drain them then quickly mix them in with the sauce for serving. Garnish with freshly grated parmesan and enjoy.
Recipes to try next
- Marry Me Chicken Tortellini (not for beginners)
- Taco Bowl
- 4 Ingredient Velveeta Cheese Sauce
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Lemon Ricotta Pasta
Ingredients
- 8 ounce pasta, dry
- 3 tablespoon butter
- 1/4 cup all-purpose flour
- 2 cup milk
- 1 cup whole milk ricotta
- 4 ounce parmesan, chopped
- 2 lemons, squeezed (1/4-1/2 cup lemon juice depending on taste)
- salt & pepper to taste
Instructions
- First, you'll want to make the sauce first. But, while preparing the sauce have the noodles boiling according to the package directions. However, the sauce will finish first.
- In a sauce pan add butter on a medium heat. Once the butter has melted toss in the flour. Cook the flour for about 30 seconds.
- Next, add in the milk. Allow the milk to heat, stirring occasionally and you'll notice it start to thicken as the gluten begins to work.
- Now, add in chopped parmesan, ricotta and squeeze the lemons into the sauce. Mix everything until smooth.
- Lastly, once all is melted remove from heat then add salt and pepper to taste.
- When the noodles are done, drain them then quickly mix them in with the sauce for serving. Garnish with freshly grated parmesan and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.