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Creamy Lemon Ricotta Pasta (Under 10 Minutes!) Recipe

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4.1 from 9 reviews

Creamy Lemon Ricotta Pasta is a quick and delicious dish made in under 10 minutes, featuring farfalle pasta tossed in a buttery lemon sauce combined with creamy whole fat ricotta and Parmigiano Reggiano cheese. This easy stovetop recipe delivers a bright and comforting meal, perfect for busy weeknights or when you need a flavorful pasta with minimal fuss.

Ingredients

Pasta

  • 1 pound farfalle pasta (or any other short pasta)
  • Salt for pasta water

Sauce

  • 4 Tablespoons butter
  • 3 Tablespoons extra-virgin olive oil (divided)
  • 2 tsp lemon zest and juice (from 1 large organic lemon)
  • Sea salt for sprinkling
  • Freshly ground black pepper

Cheese and Garnish

  • 1 cup whole fat ricotta
  • ½ cup finely shredded Parmigiano Reggiano cheese
  • 2 Tablespoons Italian parsley (chopped, no stems)

Instructions

  1. Boil water: Bring a large pot of water to a rolling boil and salt it generously. This forms the base for perfectly seasoned pasta.
  2. Cook pasta: Add the farfalle pasta to the boiling salted water. Set a timer and cook it about 1 minute less than the package's al dente timing, since it will continue cooking later in the sauce.
  3. Make the sauce: While the pasta is cooking, heat a large skillet over medium heat. Add butter and allow it to melt and start to brown slightly for a nutty flavor. Once browned, stir in lemon juice and zest, then a tablespoon of extra-virgin olive oil to combine.
  4. Reserve pasta water: Drain the pasta but reserve ½ cup plus 2 extra tablespoons of the starchy cooking water to add moisture to the sauce.
  5. Add pasta to sauce: Return the skillet to medium-high heat, add ½ cup of reserved pasta water to the browned butter lemon sauce, then add the drained pasta. Toss and stir for about 2 minutes to finish cooking to al dente and infuse the pasta with flavor.
  6. Prep ricotta in a bowl: In a large serving bowl, combine the whole fat ricotta and grated Parmigiano Reggiano. Drizzle some extra-virgin olive oil and season with a pinch of sea salt. Add one to two tablespoons of reserved pasta water to loosen and bind the ricotta mixture.
  7. Combine ricotta with pasta: Transfer the buttery lemon pasta to the bowl with the ricotta cheese. Stir thoroughly to blend and create a creamy, luscious sauce. Adjust consistency with additional pasta water or olive oil if needed.
  8. Season: Taste the dish and adjust salt and freshly ground black pepper to your preference for a perfectly balanced flavor.
  9. Serve: Plate the pasta and garnish with chopped Italian parsley and a sprinkle of grated Parmigiano Reggiano cheese for a fresh, aromatic finish. Enjoy immediately!

Notes

  • Using whole fat ricotta yields the creamiest sauce; low-fat versions may not achieve the same texture.
  • Reserving pasta water is essential to help create a silky sauce that binds well with the pasta.
  • For extra brightness, use freshly grated lemon zest and juice from organic lemons.
  • Parmigiano Reggiano can be substituted with Pecorino Romano for a sharper taste.
  • Be careful not to overcook the pasta during the boiling stage, as it finishes cooking in the skillet.
  • This dish is best served immediately to maintain the creamy texture and fresh flavors.

Find it online: https://recipefeastful.com/creamy-lemon-ricotta-pasta-under-10-minutes-recipe/