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Delicious Lemon Ricotta Pasta with a creamy texture and zesty flavor

Lemon Ricotta Whipped Pasta

A bright, creamy, and quick dish that pairs silky ricotta with lemon to create a decadent yet simple dinner perfect for warm evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces pasta of choice Use shapes with nooks and ridges like spaghetti, bucatini, or fusilli.
  • 1 cup ricotta cheese Opt for whole-milk ricotta for the best texture.
  • 1 whole lemon (zest and juice) Use unwaxed lemons and zest before juicing.
  • 1/4 cup grated Parmesan cheese For added flavor.
  • 2 tablespoons olive oil For creaminess and flavor.
  • Fresh herbs (such as basil or parsley), chopped Adds freshness.
  • Salt and pepper to taste Essential for seasoning.

Method
 

Cooking the Pasta
  1. Cook the pasta in a pot of salted boiling water until al dente, then drain and reserve a small cup of pasta cooking water.
Making the Ricotta Mixture
  1. In a bowl, whisk together ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.
Combining Pasta and Sauce
  1. Combine the hot pasta with the ricotta mixture, adding reserved pasta water if necessary to achieve desired consistency.
Finishing Touches
  1. Stir in herbs and sprinkle with Parmesan before serving.
Serving
  1. Serve immediately, garnished with extra herbs and lemon zest.

Notes

Keep ricotta at room temperature for easier whipping. Use reserved pasta water to achieve a silky sauce. If the sauce is grainy, blend briefly for a smoother texture.