ricotta pasta

This is Lemon Ricotta Pasta is the best, easy and perfect for vegetarian dinners. Fettuccine in creamy lemon ricotta sauce, with spinach and garlic, is served with toasted breadcrumbs for a contrast of textures and added flavor!

Best Lemon Ricotta Pasta

fettuccine pasta

butter (divided)

bread crumbs

Italian seasoning

olive oil

garlic (sliced thinly)

spinach

lemon

oz whole-milk ricotta cheese

Parmesan cheese

salt

black pepper

Cook pasta in a pot of boiling water, until al dente. Reserve ½ cup of pasta water, then drain pasta. Drizzle a little bit of olive oil over it and stir in, this will keep it from sticking. Keep warm.

In a large skillet, melt 1 tablespoon of butter. Add breadcrumbs and Italian seasoning and toast until golden brown. Remove from pan and set aside.

In the same pan, melt remaining butter with oil. Add thinly sliced garlic and fry until golden brown and crispy.

Add spinach and stir in. Cook until wilted.

Add lemon juice, zest and ricotta cheese. Stir in. Cook until creamy.

Add pasta to skillet and stir in to coat with sauce. Add half of pasta water and stir in. If needed, add more.

Serve pasta garnished with toasted bread crumbs, and more Parmesan cheese.

Take your pasta bake to the next level with these tuna, spinach and ricotta pasta shells.

Baked tuna, spinach and ricotta pasta shells recipe

large pasta shells

fresh ricotta

frozen spinach, thawed

parmesan, grated

tbs milk

(700 grams)

tomato paste

tbs extra virgin olive oil

tsp chilli flakes

garlic cloves, sliced

tuna

Basil leaves, to serve

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Shannon Harley's lasagne is a vegetarian tweak on the meaty original. It's delicious, easy to make, and always welcome at the dinner table, even by hardened carnivores.

Summer vegetable lasagne

ricotta

(160 grams) finely grated parmesan

fresh or frozen peas, blanched, refreshed

basil, leaves

tsp dried chilli flakes

(120 grams) roasted almonds, chopped

(750 grams) butternut pumpkin, seeds removed, halved, peeled

tbs honey

yellow squash

baby zucchinis

tbs apple cider vinegar

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Large pasta shells baked with ricotta and cheddar will will warm the coolest of nights.

Broccolini, mushroom and ricotta conchiglie

conchiglie (large pasta shells)

button mushrooms, very finely chopped

anchovy

(125 milliliters) milk

smoked cheddar cheese, grated

broccolini, very finely chopped

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This Spinach and Ricotta Pasta Bake is ready in under 30 minutes. It's cheesy and indulgent, and a great way to get some more greens in your diet.

Spinach and Ricotta Pasta Bake

penne pasta

spinach (chopped)

250 g tub ricotta

(grated)

shallots

garlic

cherry tomatoes (canned)

red pepper (diced)

sundried tomatoes (diced)

sea salt and black pepper

0.5 tsp dried thyme

g mature cheddar (grated)

basil (chopped)

Cook the pasta for 8-10 minutes. You don't want to fully cook it.

In a bowl, mix together the chopped spinach, ricotta and Parmesan.

Sauté the chopped shallots until softened (about 3-4 minutes). Add the tomatoes, red pepper and sun-dried tomatoes. Cook for 5 minutes on low, crushing the tomatoes if required. Drain the pasta and add to the sauce. Mix well so that all the pasta is coated.

Add half the pasta to a large baking dish. Add spoonfuls of the spinach and ricotta mix and spread out as well as possible. It doesn't have to be completely spread out as it will melt when baking. Cover with the remaining pasta.

Top with grated cheddar and bake in a preheated oven at 190°C/375°F/Gas 5 for 20 minutes.

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Creamy ricotta and a generous serving of spinach mixed in to pasta with an easy homemade tomato sauce, this Spinach and Ricotta Pasta Bake is ready in under 30 minutes, and total comfort food. It's cheesy and indulgent, but a great way to get some more greens in your diet. If you love spinach and ricotta cannelloni or stuffed shells, but find it too much effort, then this is the dish for you. It tastes the same, but much easier.

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Lemon Ricotta Pasta

lemon (0.89)

pasta* (0.67)

peas (0.50)

garlic, minced (0.08)

butter

whole milk ricotta (1.60)

Parmesan (0.36)

salt (or

tsp black pepper (or to taste) (0.02)

red pepper (or to taste) (0.02)

Zest and juice the lemon. You&#39;ll need about ½ tsp zest and 1 Tbsp lemon juice.

Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.

Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.

Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.

Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.

Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.

Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

The most delicious Ricotta Pasta Recipe made 2 ways, with fresh and zingy lemon zest or lots of parmesan and cracked black pepper. This no-cook pasta sauce is easy and effortless the hardest part is boiling the pasta!

Ricotta Pasta

oz short pasta ((4 cups / 400 grams))

full fat ricotta ((250 grams))

½ cup freshly grated parmesan

pasta water ((120 milliliters))

Salt and pepper (to season)

ricotta ((250 grams))

Bring a large pot of salted water to a boil and cook your desired pasta shape until al dente making sure to reserve 1/2 cup of pasta water.

Pass the ricotta through a sieve and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper.

Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.

Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.

Ricotta cheese and pepper version

Follow the same instructions as above but replace the parmeasn with lemon zest and instead of a generous amount of black pepper just sprinkle in a small amount.

Lemon ricotta version

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One of the simplest, yet most divine, pasta recipes in Italian cuisine has to be this spaghetti al limone! All you need is ricotta, basil, lemons and grated Parmigiano or vegetarian parmesan to make the no-cook sauce.

Spaghetti al limone with ricotta and basil

400 g spaghetti (14 ounces) (or tagliolini or linguine)

400 g fresh ricotta (14 ounces) (drained)

basil leaves (handful)

Organic lemon (medium sized from Sorrento

100 g Parmigiano Reggiano (3.5 ounces) (grated or vegetarian parmesan)

Salt and black pepper (as required)

Mash the ricotta cheese in a bowl and then add the grated rind from the lemon (I used all the rind from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper. Mix. (you can also use a blender)

Add half the grated cheese to the ricotta and mix together well. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.

Cook the pasta al dente, in boiling salted water according to the instructions on the packet, reserve a large cup of the cooking water.

Drain the pasta and return it to the pan or pour it into a bowl.

Add the ricotta cream and half the saved cooking water to the pasta, a little at a time.  Continue to mix well until you have a creamy sauce. If needs be, add some more of the pasta cooking water.

Serve immediately with a sprinkling of ground black pepper, more grated Parmigiano (or vegetarian parmesan) and the remaining basil.

Who says you have to wait until summer to enjoy a bowl of homemade tomato ricotta pasta? This quick and easy pasta recipe is perfect for any time of year, delicious, healthy, and super comforting. It's packed with flavor from the tomatoes, ricotta cheese, and herbs, but it's still light enough to be enjoyed after a busy day. Serve as is with some crusty garlic bread, a side of salad, or with other protein of your choice.

Tomato Ricotta Pasta

300 g rigatoni pasta

500 g passata tomato sauce.

onion

extra virgin olive oil

parmesan cheese grated or as needed

basil

Salt and black pepper

Place a skillet on medium-high heat. Add extra virgin olive oil and heat until hot, add chopped onions and saute until soft and translucent, add chopped garlic and saute for 1 minute or until fragrant.

Stir in the passata (tomato sauce), Italian seasoning, salt, and black pepper into the sauteed aromatics until combined. Reduce the heat and leave to simmer for about 10 minutes stirring at intervals so it doesn't burn.

In the meantime, cook the pasta in salted boiling water until al dente, reserve some pasta water as you may be needing it later.

Once the tomato has slightly reduced and no longer tastes tomatoey, add grated parmesan cheese and tear in some fresh basil(to taste) then stir to combine.

Add ricotta cheese to the sauce, break it up and stir until creamy and fully combined with the tomato sauce.

Add the cooked pasta to the tomato sauce, and stir or toss to combine. Simmer for 1-2 minutes, if the sauce is becoming thick, add the reserved pasta water to lighten it up.

Take it off the heat and serve with more freshly grated Parmesan cheese, and chopped fresh basil. Enjoy!

Lemon Ricotta Pasta with Broccoli comes together in 1 pot for a delicious, streamlined dinner. Add chicken or shrimp for a guaranteed family favorite.

20 Minute Lemon Ricotta Pasta with Broccoli

dry rigatoni (or pasta of choice)

broccoli florets

ricotta cheese

Tbsp. lemon zest,

chili flakes

kosher salt

Sauteed boneless, skinless chicken breasts,

Sauteed shrimp

Bring a large pot of generously salted water to a boil. Once boiling, add pasta. When pasta is about 3 to 4 minutes shy of al dente, add broccoli florets. Continue cooking until pasta is al dente. Reserve 1 cup pasta cooking liquid before draining pasta and broccoli.Add drained pasta and broccoli back to pot and place back on burner with heat turned OFF.

Add ricotta, Parmesan, lemon zest and juice, chili flakes, salt, pepper, and 1/2 cup of the reserved pasta cooking liquid. Stir well until the sauce comes together and clings to the noodles. Stir in additional pasta cooking liquid as needed to reach desired level of creaminess (I always use the full 1 cup). If adding cooked chicken or shrimp, stir in now.

Divide pasta into 6 bowls and garnish with extra cracked black pepper and Parmesan, if desired.

amazing and flavorful! quick, easy &amp; delicious! my husband loved it as well. i added a bit more parmesan &amp; served it with grilled chicken. another great recipe!

I did not find this to have much flavor. I ended up adding a Cajun seasoning.

I really did not enjoy this dish. I am a dishing out health fiend. I can’t get enough of these recipes. I will rave about them until I’m blue in the face. And before tonight I’ve enjoyed every meal. Maybe I just can’t handle lemon in pasta…. I don’t know why I couldn’t get on board but these flavors did not go together. My husband was even disappointed and he never complains about a meal.

Another one pot, easy, super delicious meal! I love this one. I don't add any protein to this one as a vegetarian but I do make it with Banza pasta to get protein from the noodles. It feels like a complete and delicious dinner.

this was easy and delicious. husband loved it.

I love all of Dishing Out Health's pasta dishes.  This one is definitely in my top 5 now.  Thank you for this dish!

Easy and flavorful pasta! We added sautéed chicken, per your rec. Will definitely make again!

We made this for tonight’s dinner and added sautéed chicken. It was delicious, the whole family loved it! We’ve tried many of your recipes at this point. We always say Jamie’s recipes never disappoint. Always such good combination of spices and ingredients that are so unique and tasty!

This creamy 5-ingredient ricotta pasta is one of the easiest pastas you&#039;ll ever make! In fact, the sauce comes together in less than 5 minutes, how much more perfect can that be?

Creamy Ricotta Pasta

rigatoni pasta

olive oil (extra virgin)

tbsp parmigiano reggiano

Bring a pot of water to boil. When it&#039;s boiling, add salt. Throw the pasta in and cook until it&#039;s al dente. Be sure to reserve some pasta water.

5-7 minutes before the pasta is done cooking, heat the olive oil over medium heat and add the garlic clove. Swirl it around in the olive oil to give it a slight garlic flavor, and remove it when it starts to sizzle, a few minutes.

Add the ricotta to the pan, and heat it slightly, until it melts down and becomes creamy, 2-3 minutes. If the pasta isn&#039;t cooked yet, turn the heat down to low.

Add the pasta to the ricotta, and still over medium heat, mix the pasta in with the ricotta.

Add a bit of pasta water to help emulsify the dish, and make it even creamier. Add parmigiano reggiano and mix again. Add pasta water if needed.

Plate and enjoy!

I did not even notice the title was “work from home series” until I’d made this a few times, but I actually do work from home and have the luxury of cooking my lunch, but don’t necessarily have an hour to spend. This is perfect - easy, quick, works up great for one person. I love using ricotta to make a creamy but lower calorie (and lower effort) sauce for pasta and this one works so well. Sometimes I’ll use goat cheese to mix in if I have any, but either way, this is a go-to lunch for myself!

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This creamy 5-ingredient ricotta pasta is one of the easiest pastas you'll ever make! In fact, the sauce comes together in less than 5 minutes, how much more perfect can that be?

Easiest Ever Creamy Ricotta Pasta - Work From Home Lunch Series

This ricotta, sausage and radicchio pasta is creamy with a bold taste! The simple ingredients come together quickly in less than an hour.

Ricotta, Sausage and Radicchio Pasta

sausages

radicchio

water broth

cooked pasta (short pasta eg penne, rigatoni, fusilli)

pasta water (divided)

In a large pot of salted water cook the pasta al dente.

In a small bowl mix until creamy the ricotta cheese and 2 tablespoons of pasta water.

While the water is boiling and the pasta is cooking,in a large skillet add the olive oil and sausage pieces and brown, add the chopped radicchio, garlic, salt and pepper and ½ cup water or vegetable broth, cook on low/medium heat covered for 10 minutes, then uncover and continue to cook until water has evaporated, stir in the ricotta cheese mixture, add the pasta and 4 tablespoons of hot pasta water, increase the heat to high and tossing and cooking for 1 minute. Serve immediately with freshly grated parmesan cheese. Enjoy!

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Best Lemon Ricotta Pasta

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Top 12 ricotta pasta recipes from across the web

The most viewed ricotta pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Lemon Ricotta Pasta

Baked tuna, spinach and ricotta pas...

Summer vegetable lasagne

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Lemon Ricotta Pasta

Ricotta Pasta

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Tomato Ricotta Pasta

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The most viewed ricotta pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine