lemon ricotta pasta

Lemon Ricotta Pasta from Delish.com strikes the perfect creamy balance.

Lemon Ricotta Pasta

bucatini

ricotta

c. extra-virgin olive oil

c. pecorino

lemon

Kosher salt

black pepper

red pepper flakes

basil,

This was fabulous!  The recipe “as is” is perfect. I had a bit of baby arugula in the fridge to use up, so I put a couple of handfuls in at the end and then garnished the top with a bit as well. Did not use the basil. Also wanted some protein, so just a simple grilled chicken breast sliced thin and served with the pasta was perfect!  Definitely in the rotation now.

I made the ricotta from scratch with lemon juice and added capers to the pasta because I didn’t have fresh basil. Served with flank steak and salad. The family really loved the meal, I will definitely serve again.

Don't pay attention to the comments about this recipe being gross or tasteless, unless you have the palette of a 5-year-old. This recipe is simple and delicious, as italian cuisine should be.

Love it.  I added some home grown tomato
to the top.

this was easy and delicious! my only suggestion is to use 1.5 lemons instead of 1 because when I tasted the sauce initially, the lemon was a little too subtle. however, I only needed to add another half of a lemon to make the taste stronger! would definitely recommend this recipe

This is a great Spring/Summer pasta.  My family really enjoyed it.

Without the lemon juice this would be a really good recipe. The lemon juice was extremely overpowering and did not compliment the delicate flavor of the ricotta cheese well at all. If I make this again it will be with no lemon juice, some garlic, and more basil.

Was it supposed to be a 1/2 cup of olive oil? I did that and it made it taste so strong of only olive oil. I had to add a lot of basil, extra ricotta and a ton of lemon.

This is surprisingly delicious!!
I made it with chicken thighs seasoned with lemon pepper , basil , and garlic.
Only used a TBSP or so of EVOO. I tasted the mixture as I made it and added just an extra squeeze of lemon, as well as  more lemon pepper to the sauce; Rather than plain pepper. I used 1/2 a container of fresh 3cheese Italian blend cheese. Topped with a few leaves of chopped basil.
Hubby loved this as well.
Next time I would add some veges.

So easy, so delish, so refreshing.  I added garlic sea salt and served with side of asparagus.

Looking for something quick and easy to make for dinner. This was very tasty. I added some chopped tomatoes for color.

This was a fantastic dish! Made it for Mother’s Day dinner, and it was a huge hit.
Yes, fresh peas would be delish.
I did use an immersion blender on the cheese/ oil/ lemon mix, and that made it pretty and creamy.
This is a must make again!

Delicious. Followed the recipe and added garlic. Would make again.

Aweful recipe. I often make lemon pasta and thought adding the ricotta might be an interesting twist. Wrong. It just makes the dish taste bland. If you have extra ricotta cheese, I suggest making lemon pasta (leaving out the initial 1/4 cup water at the beginning and only adding it after if too thick) and the putting a dollop of the cheese on before serving with fresh italian parsley)

Very good. Nice compliment to any kind of meat . You could even put seafood in it and have it as your main course.

Family fav!  I either double recipe or add grilled chicken to cover feeding my college age kids.

https://streaming.hearstdigitalstudios.com/c2578b3f-045c-44c4-b0f3-ecbed85926e1/video_rover_16x9_1080p_hd_1540843482_15078.mp4

Cacio e Pepe Is The Easiest Dinner Imagineable

This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.

Lemon ricotta pasta & spinach

(9 ounces 250 grams) whole-milk ricotta

oz (230 grams) fresh baby spinach, washed

unwaxed lemon, zest and juice

lemon ((optional))

Tbsp extra virgin olive oil, plus extra for drizzling

garlic clove, grated or pressed

salt and black pepper,

In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.

In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.

Stir until well combined, taste and make sure you&#x27;re happy with the seasoning.

In the last minute of the pasta&#039;s cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.

After 1 minute, drain and return pasta and spinach to the same pot.

Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.

Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

https://content.jwplatform.com/videos/Q7Joyme6.mp4

This delicious no-cook lemon ricotta pasta is one of my popular recipes. It's super easy, creamy and ready in less than 15 minutes.

Quick lemon ricotta pasta

Simple creamy and so refreshing, this one pot Lemon Ricotta Pasta is a 20 minute meal that is so effortless. Dinner comes together in just one dish and is full of flavor and even veggies. Serve with fresh bread and a salad and dinner is complete!

pasta

oz whole milk ricotta cheese

(freshly shredded will work too)

olive oil

T lemon zest

-3 garlic cloves, minced

Italian seasoning

sea salt

½ tsp cracked pepper

oz chopped baby spinach

- 1 ½ c reserved pasta water

Bring a large pot of water to a boil and cook pasta according to package instructions until al dente.

While pasta boils, whisk together ricotta, olive oil, lemon juice, lemon zest, garlic, italian seasoning, salt and pepper to combine. Set aside.

Before draining the pasta, scoop about 1 1/2 to 2 cups of the pasta water and reserve for the lemon ricotta sauce.

Drain the pasta in a large colander and toss with spinach to wilt. Set aside.

Add the ricotta mixture and one cup of the pasta water to the pot used to boil the pasta over medium low heat. Stir until smooth and creamy, slowly adding more water to desired thickness. Add the pasta and spinach into the pot and toss well to coat the pasta evenly.

Make any adjustments to seasoning and remove from heat. Serve with freshly grated parmesan and chopped parsley or basil on top.

Store leftovers for up to 5 days.

Easy meatless pasta with fresh arugula, mint, and lemon. Made in one pot without boiling the  pasta.

One Pot Lemon Ricotta Pasta

garlic cloves,

lemon + zest

tsp sea salt (more

tsp black pepper (more

low-sodium vegetable or chicken broth

whole milk ricotta

heavy cream

tbsp extra virgin olive oil

parmesan cheese

oz peas

oz fresh baby arugala

mint

In an enameled pot or dutch oven add uncooked pasta, juice of half a lemon + the zest of half a lemon.

Add garlic, salt, pepper, and broth.

Give it a stir. Place on the stove top on high heat. Bring to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente.

Once the pasta is cooked, reduce the heat to low. Stir in the ricotta, parmesan cheese, heavy cream, and extra virgin olive oil. It should come together and be nice and creamy.

Add the steamed green peas, arugula, and fresh mint. Toss together until combined. Garnish with grated parmesan cheese, lemon zest and crushed red pepper (optional).

https://www.youtube.com/watch?v=g3lsEnOfzk8

Happy Monday! This week for #MeatlessMonday we are making this easy and delicious One Pot Pasta! It’s creamy from the ricotta and heavy cream, peppery from the arugula and the fresh mint and lemon really brightens everything up! Top with a little crushed red pepper for some nice heat! #FoodDolls

If meatless Monday is not your thing- don’t worry, serve it with chicken or shrimp!

Recipe: https://www.fooddolls.com/one-pot-lemon-ricotta-pasta/

Pan roasted broccoli and lemon pepper ground turkey pasta with a cheesy lemon ricotta sauce.

Lemon Ricotta Ground Turkey Pasta with Broccoli

oz Broccoli Florets, cut into bite-size pieces*

Turkey

Lemon Pepper Seasoning

Garlic,

Tablespoon Chopped Calabrian Peppers (optional)

oz Jumbo Pasta Shells

Chicken Broth

Lemon

oz Parmigiano Reggiano

oz (1 3/4 cup) Low Fat Ricotta

Milk

Black Pepper and Red Pepper Flakes,

Use a food processor to blend the ricotta,...

Use a food processor to blend the ricotta, lemon zest, and milk together until smooth. Set aside.

Heat one tablespoon of oil in a large...

Heat one tablespoon of oil in a large pot over medium-high heat. Once hot, add the broccoli and cook 4-5 minutes, stirring occasionally, until the broccoli is vibrant green and slightly browning in spots. Transfer to a bowl and set aside.

Add the remaining half tablespoon of oil to...

Add the remaining half tablespoon of oil to the pot, followed by the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking.

To the fully cooked turkey, add the lemon...

To the fully cooked turkey, add the lemon pepper seasoning, garlic, and Calabrian chiles. Stir together and cook until the garlic is fragrant, about one minute.

Add the pasta shells, chicken broth, and lemon...

Add the pasta shells, chicken broth, and lemon juice. Cook, uncovered, for 16-20 minutes until the pasta is just shy of al dente and very little to no broth remains. If the broth cooks off too quickly, add another 1/2 cup as needed.

Turn the heat to low and fold in...

Turn the heat to low and fold in the parmigiano reggiano, followed by the ricotta sauce and cooked broccoli. (You can add another ounce or two of cheese if your sauce isn't as thick as you'd like.) Garnish with red pepper flakes, black pepper, additional grated parmesan, and lemon juice, if desired.

https://www.youtube.com/watch?v=es9ac0DxfLM

Whether you're looking for something to make with ground turkey or a simple one pot pasta recipe, I have you covered. This ground turkey pasta combines pan roasted broccoli and lemon pepper seasoned turkey with a creamy ricotta cheese sauce. Every serving has 36 grams of protein with just 38 grams of carbs, 11 grams of fat, and 390 calories. 

Here's everything you'll need: 

- 1 1/2 Tablespoon Olive Oil
- 8 to 12 oz Broccoli Florets, cut into bite-size pieces (depending on how much you like broccoli)
- 1 pound Extra Lean Ground Turkey
- 1 Tablespoon Lemon Pepper Seasoning
- 2 cloves Garlic, crushed or minced
- 1 Tablespoon Chopped Calabrian Peppers (optional)
- 8 oz Jumbo Pasta Shells
- 3 1/2 cups Chicken Broth
- Juice of 1 Lemon
- 3 oz Parmigiano Reggiano or Parmesan, freshly grated

For the Ricotta Sauce:

- 15 oz (1 3/4 cup) Low Fat Ricotta
- 1/4 cup Milk
- Zest of 1 Lemon
- Black Pepper and Red Pepper Flakes, to taste 

• You can print the recipe at https://masonfit.com/lemon-ricotta-ground-turkey-pasta-with-broccoli

• Sign up for the Kinda Healthy Recipes newsletter: https://kinda-healthy-recipes.ck.page/8c282f5652

Creamy Ricotta Ground Turkey Pasta with Broccoli | A High Protein One Pot Pasta

Lemon Ricotta Pasta is a creamy, light and refreshing recipe that is easy enough for the beginner cook yet feels incredibly gourmet. The addittion of sautéed zucchini and sweet peas brings fresh and vibrant flavors. Included are options to switch up the veggies to match the season, making this pasta dish perfect for summer evenings or holiday celebrations.

pasta (*see Note below)

whole milk ricotta (*low-fat also works.)

extra virgin olive oil (*blended with ricotta)

lemons

extra virgin olive oil (divided) (*for sautéing)

medium brown onion (aka yellow onion) (*finely chopped, about 1 1/2 cups)

zucchini (*thinly

peas

garlic (*minced

red chili pepper flakes (*optional)

basil leaves (*chopped or torn)

Parsley

Parmesan Cheese (*finely grated, see Note below)

pasta water (*see Note below)

lemon juice

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions until al dente.

Towards the end of cooking reserve 3/4 cup of pasta cooking water.

Pasta

Wash the lemons and use a vegetable peeler to zest them, avoiding the white pith.

In a blender, combine the ricotta cheese, lemon zest, and 1/4 cup of olive oil. Blend until smooth and creamy. Set aside.

Ricotta Mixture

While the pasta water comes to a boil, heat a large skillet over medium-high heat. 

Add 1.5 tablespoons of olive oil and sauté the onion until softened, about 3-5 minutes. 

Add the zucchini and continue sautéing until tender and slightly golden, about 4-5 minutes.

Stir in the peas and cook until warmed through, about 2-3 minutes.

Remove the vegetables from the skillet and set aside.

Vegetables

In the same skillet over medium heat, add the remaining 1.5 tablespoons of olive oil. Add the garlic and red pepper flakes, and sauté until fragrant, about 1-2 minutes.

Reduce the heat to low, then add the lemon ricotta mixture to the skillet and the parmesan cheese. Stir well.

Gradually whisk in the reserved pasta water, a little at a time, until the sauce reaches your preferred thickness and is smooth and creamy. Ensure the heat is kept low to prevent curdling.

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