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–+ servings
lemon ricotta pasta recipe vegetarian gluten free 20 minute dinner recipes with pasta and cheese family friendly kids will love
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5 from 4 votes

Lemon Ricotta Pasta

This lemon ricotta pasta recipe is light, creamy, flavorful, and packed with vegetarian protein! A fantastic pantry staple weeknight  dinner, and great to meal prep for the week. A Great one pot pasta with ricotta and lemon!
Prep Time0 minutes
Cook Time20 minutes
0 minutes
Total Time20 minutes
Course: Dinner, Pasta
Cuisine: American, Mediterranean
Servings: 8
Calories: 435kcal
Author: Kelly Jensen
Cost: $2

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 Sea Salt
  • 1/2 teaspoon 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.

Nutrition

Calories: 435kcal | Carbohydrates: 49g | Protein: 22g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 305mg | Potassium: 334mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1154IU | Vitamin C: 24mg | Calcium: 284mg | Iron: 2mg