Kelly Jensen
This Lemon Ricotta Pasta Recipe Is:
- Bright
- Citrusy
- Creamy
- Packed with Flavor
- Loaded with protein
- An awesome way to use extra ricotta: you can use store bought ricotta, or a vegan ricotta too!
What’s In This One Pot Pasta with Ricotta and Lemon?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Rigatoni – you can use regular rigatoni made with wheat flour, or use a gluten free rigatoni. I love using a thick pasta for this recipe, as it’s great with the bright citrusy and creamy sauce.
- Ricotta Cheese – this creamy and irresistible ricotta cheese is a fantastic base layer for this toast! I’ll also include a vegan version in the recipe card below if you don’t eat dairy… but if you DO eat dairy I’d highly recommend this delicious whole milk ricotta.
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
20 Minute Dinner Recipes for the Win!
This lemon ricotta pasta recipe is what I call an Easy Weeknight Meal – which is on your table in about 20 minutes. These quick and simple recipes are perfect for those nights when you want a quick homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a tasty meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make This Lemon Ricotta Pasta?
- Cook the Pasta. I used rigatoni, but whatever pasta shape you choose to use, just cook it to package instructions. Reserve 2 cups of the cooking water to use later in the sauce. Drain the rest of the water, and set pasta aside.
- Place the pot with the drained pasta back on the stove and simmer over low heat. To the drained pasta, add the ricotta, parsley, and lemon juice. Slowly stir in 1 cup of the pasta cooking liquid to thin the sauce as desired. Add more water if you want a thinner sauce. Add salt and pepper.
- Taste, and adjust seasonings if needed. Serve with garlic knots and a side salad.
This vegetarian ricotta pasta also uses the trick of thickening a sauce with pasta water. I always do this with my pesto sauces too: add a ladle full of the cooking water from the pasta (make sure you don’t drain it all!) to the sauce, and the pasta will become thick, luscious, and decadent.
More Creamy Vegetarian Pasta Recipes You’ll Love
Mozzarella Alfredo Sauce Recipe (Vegetarian, Gluten Free)
Hummus Pasta Sauce Recipe with Lemon (Vegan, Gluten Free)
Creamy Cucumber Pasta Salad Recipe (Vegan & Gluten Free Options)
Gluten Free Butternut Squash Mac and Cheese Recipe (Vegan)
Sheet Pan Pasta Bake with Mozzarella and Lemon (Vegetarian)
Get the Same Ingredients for this One Pot Vegetarian Lemon Ricotta Pasta Recipe
If you make this easy ricotta lemon pasta recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Lemon Ricotta Pasta
Ingredients
- 1 lb rigatoni use gluten free if needed, reserve 2 cups cooking water
- 4 cups ricotta cheese
- 2 large lemons juiced
- 1 bunch fresh parsley
- 2/3 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
Instructions
- Cook the Pasta. I used rigatoni, but whatever pasta shape you choose to use, just cook it to package instructions. Reserve 2 cups of the cooking water to use later in the sauce. Drain the rest of the water, and set pasta aside.
- Place the pot with the drained pasta back on the stove and simmer over low heat. To the drained pasta, add the ricotta, parsley, and lemon juice. Slowly stir in 1 cup of the pasta cooking liquid to thin the sauce as desired. Add more water if you want a thinner sauce. Add salt and pepper.
- Taste, and adjust seasonings if needed. Serve with garlic knots and a side salad.
Video
@theherbeevore creamy lemon ricotta pasta! #vegetarian #meatless #ricotta #pasta #pastatiktok #pastarecipe #pastarecipes #nomeat #lemon #parsley #noodles #foodie #cheese ♬ Killing Me – CRIM
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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There is no better meal for me than pasta. I am always searching for variations. This recipe combines my favorites…ricotta cheese and pasta. A perfect combination