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$3.52 recipe / $0.88 serving
Right here’s a quickie recipe for these nights once you simply want one thing quick and scrumptious. This Lemon Ricotta Pasta is tremendous quick, gentle, and contemporary, which makes it good for a straightforward weeknight dinner through the summer time. The intense lemon taste completely compliments the sunshine and creamy ricotta, and the little pops of sweetness from the peas make each chunk slightly extra fascinating. Easy, contemporary, and straightforward.
Initially posted 3-4-2011, up to date 6-8-2022.
Do I Must Use Recent Lemon?
That is a kind of recipes the place you actually do need to use a contemporary lemon as an alternative of bottled juice. The zest from the lemon provides a ton of vibrant, summery lemon taste to the pasta with out making the sauce too bitter. We add just a bit of the juice to steadiness the creaminess of the ricotta, however the zest is the place you’re getting all that beautiful sunny lemon taste!
Not All Ricotta is Created Equal
I discover there’s fairly a little bit of variation within the high quality of ricotta from model to model. Some are clean, gentle, and candy like contemporary milk, whereas others are bland and grainy. My most popular model is Galbani, however they didn’t have any on the retailer after I went, so I received the generic Kroger model. It was undoubtedly a bit grainy, however the pasta was nonetheless fairly scrumptious regardless of that!
Additionally, be sure that to get entire milk ricotta. Low-fat ricotta simply doesn’t hit the identical on this recipe.
What Else Can I Add?
This straightforward pasta is a superb jumping-off level for making a extra elaborate pasta, if that’s what you’re within the temper for. Strive including some sliced rooster breast, contemporary basil, or contemporary spinach. Garlic butter shrimp would additionally go nice with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so gentle and contemporary that I counsel protecting any facet dishes actually easy, gentle, and contemporary as effectively. I’d go along with an excellent easy facet salad, or perhaps some roasted asparagus and tomatoes.
Lemon Ricotta Pasta
Lemon Ricotta Pasta is gentle, contemporary, and fast to organize, making it the right pasta for weeknight dinners in the summertime.
Servings: 4
- 1 lemon ($0.89)
- 8 oz. pasta* ($0.67)
- 1 cup frozen peas ($0.50)
- 1 clove garlic, minced ($0.08)
- 1 Tbsp butter ($0.11)
- 1 cup entire milk ricotta ($1.60)
- 1/4 cup grated Parmesan ($0.36)
- 1/4 tsp salt (or to style) ($0.02)
- 1/4 tsp freshly cracked black pepper (or to style) ($0.02)
- 1 pinch crushed purple pepper (or to style) ($0.02)
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Zest and juice the lemon. You will want about ½ tsp zest and 1 Tbsp lemon juice.
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Prepare dinner the pasta in line with the bundle instructions (boil for 7-10 minutes, or till tender). Earlier than draining, reserve about 1 cup of the starchy water from the pot.
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Place the frozen peas within the colander earlier than draining the pasta so the pasta will thaw the peas because it drains.
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Add the butter and minced garlic to a big skillet and sauté over medium warmth for 1-2 minutes, or simply till the garlic is aromatic.
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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 mix, then flip off the warmth.
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Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir till all the pieces is effectively mixed, the residual warmth from the skillet and pasta have warmed the ricotta, and the ricotta has fashioned a creamy sauce. Add extra of the nice and cozy reserved pasta water if wanted.
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Season the pasta with salt, pepper, and crushed purple pepper to style. Serve heat.
*Use any brief form pasta.
See how we calculate recipe prices right here.
Serving: 1 serving ・ Energy: 400 kcal ・ Carbohydrates: 51 g ・ Protein: 18 g ・ Fats: 14 g ・ Sodium: 335 mg ・ Fiber: 4 g
Dietary values are estimates solely. See our full diet disclaimer right here.
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Tips on how to Make Lemon Ricotta Pasta – Step By Step Pictures
Zest and juice one lemon. You’ll want about ½ tsp of zest and 1 Tbsp juice.
Prepare dinner 8oz. pasta in line with the bundle instructions (boil for 7-10 minutes, or till tender). Reserve about 1 cup of the starchy pasta water earlier than draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over high to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a big skillet. Sauté over medium warmth for 1-2 minutes, or simply till the garlic turns into very aromatic.
Add the still-hot pasta and peas to the skillet together with about ½ cup of the new reserved pasta water. Stir to mix, then flip off the warmth.
Add 1 cup entire milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir till the components are mixed, the residual warmth from the pasta and skillet have warmed the ricotta, and the ricotta has became a creamy sauce.
Add extra of the reserved pasta water if the combination is simply too thick or too dry. Season the pasta with salt, pepper, and crushed purple pepper to style.
Benefit from the lemon ricotta pasta whereas nonetheless heat!
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