Lemon and Ricotta Pasta: A Burst of Flavour in Every Bite
One of the best things about this Lemon and Ricotta Pasta is the vibrant flavour. The combination of zesty lemon, creamy ricotta, and fresh basil creates a delightful harmony that’s both refreshing and satisfying. The tangy lemon zest and juice add a zingy brightness, while the ricotta provides a rich and creamy texture that clings beautifully to the pasta. And let’s not forget the Parmesan, which adds that extra depth of umami goodness. 🧀✨
Ingredients Matter
Using the best ingredients for this Lemon and Ricotta Pasta can make all the difference. For this recipe, I highly recommend getting fresh, high-quality ricotta. It’s the star of the dish and you want it to be as creamy and delicious as possible. When it comes to lemons, go for organic if you can, as you’ll be using both the zest and juice. And don’t skimp on the Parmesan – a good, aged Parmesan will give your dish an incredible flavour boost. 🌟
Tips and Tricks for Lemon and Ricotta Pasta
- Pasta Water Magic: Don’t forget to reserve that cup of pasta water! 💦 It’s the secret ingredient that helps emulsify the sauce and makes it cling to the pasta. If you accidentally pour it all down the drain, don’t worry – a splash of hot water can work in a pinch.
- Basil Love: Fresh basil leaves are key for that aromatic, herby touch. Lightly packed is the way to go – you want enough to add flavour without overwhelming the dish. 🌿
- Perfect Pasta: Cook your penne until it’s al dente. This means it should still have a bit of bite to it, which is perfect for holding up to the creamy sauce. 🕒
- Mix Well: Make sure to mix everything thoroughly. You want every piece of pasta to be coated in that delicious lemon-ricotta mixture. 😋
Serving Suggestions
This Lemon and Ricotta Pasta is incredibly versatile. It’s light enough for a summer lunch but can also be a lovely dinner. Serve it with a crisp green salad and a glass of chilled white wine for a delightful meal. If you’re looking to add a bit more protein, grilled chicken or shrimp would pair wonderfully with the flavours. 🥗🍷
Why You’ll Love Lemon and Ricotta Pasta
Aside from being delicious, this Lemon and Ricotta Pasta recipe is a total time-saver. No need to spend hours in the kitchen; you can whip this up in the time it takes to boil the pasta. It’s also a no-cook sauce, meaning no extra heat in the kitchen – perfect for those hot Aussie summers! ☀️
Pair It Up!
For dessert, consider something light and fruity, like a lemon sorbet or a fresh fruit salad. The citrusy notes will complement the lemon in the pasta beautifully. 🍧🍓
More Delicious Recipes
If you loved this Lemon and Ricotta Pasta, be sure to check out more delicious recipes. Here are a few you might enjoy:
Don’t forget to take a picture and share with me on instagram @steph_cooks_stuff.
Don’t forget to grab your copy of the Fasta Pasta eBook for even more fantastic pasta recipes that will make your weeknight dinners a breeze. 📚
Enjoy your meal, lovelies! 🌼 Happy cooking!
Lemon and Ricotta Pasta
- Total Time: 10
- Yield: 4 1x
Description
Hey amazing friends! 🌟 Ever in the mood for something quick, fresh, and scrumptious? Dive into this Lemon and Ricotta No-Cook Pasta! 🍋🍝 Perfect for those busy days when you want something delicious without the hassle.
Ingredients
Instructions
In a cozy bowl, mix together the Ricotta, zesty lemon, and Parmesan with a pinch of salt and a burst of pepper. Give it a good stir to mingle those flavors. 💫
Next, tumble in your hot, cooked penne, pour that essential pasta water, and toss in the vibrant basilleaves. Stir it all up to get every bit coated with creamy,citrusy goodness. 😋
And voila! Your Lemon and Ricotta No-Cook Pasta is ready to be devoured. Easy, peasy, lemon squeezy, right? Enjoy your meal, lovelies! 🌼
Just comment “Pasta” below to get the link to purchase in your DMs, there might be a cheeky discount code if you’re lucky. 📚✨
- Prep Time: 10
- Category: Recipes
- Method: Tossing
- Cuisine: Australian
Frequently Asked Questions
Absolutely! While we recommend penne for its ability to hold onto the creamy sauce, you can use any pasta you have on hand. Farfalle, fusilli, or even spaghetti would work wonderfully. Just make sure to cook it al dente for the best texture.
This Lemon and Ricotta Pasta is best enjoyed fresh to fully appreciate the bright and zesty flavours. However, you can prepare the ricotta mixture in advance and store it in the fridge for up to a day. When ready to serve, cook the pasta and mix it with the chilled sauce, adding a little hot pasta water to loosen it up if needed.
If fresh basil isn’t available, you can substitute it with other fresh herbs like parsley or mint for a different but still delicious flavour profile. Dried basil can be used in a pinch, but fresh herbs really elevate the dish. For a more robust flavour, try a handful of arugula or spinach.