Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Lemon Ricotta Pasta (Under 10 Minutes!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 86 reviews

This Creamy Lemon Ricotta Pasta is a quick and delightful dish ready in under 10 minutes, featuring farfalle pasta tossed in a luscious browned butter and lemon sauce, enriched with creamy ricotta and Parmigiano Reggiano cheese. Perfect for a fresh, light yet indulgent meal, it balances tangy citrus with rich dairy for an irresistibly silky finish.

  • Total Time: 10 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 1 pound farfalle pasta (or any other short pasta)
  • Salt for pasta water

Sauce

  • 4 Tablespoons butter
  • 3 Tablespoons extra-virgin olive oil (divided)
  • 2 tsp lemon zest and juice (from 1 large organic lemon)

Cheese and Herbs

  • 1 cup whole fat ricotta
  • ½ cup finely shredded Parmigiano Reggiano cheese
  • 2 Tablespoons Italian parsley, chopped (no stems)
  • Sea salt for sprinkling
  • Freshly ground black pepper

Instructions

  1. Boil Water: Bring a large pot of water to a rolling boil and generously salt it to season the pasta water.
  2. Cook Pasta: Add the pasta to the boiling water and cook for about one minute less than the package’s suggested al dente time, so it will finish cooking when combined with the sauce.
  3. Make Browned Butter Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat until it starts to brown lightly and develop a nutty aroma. Stir in the lemon zest and juice, then add one tablespoon of the olive oil to the skillet and mix well.
  4. Reserve Pasta Water: Drain the pasta, reserving ½ cup plus an additional 2 tablespoons of the starchy pasta water to use in the sauce and ricotta mixture.
  5. Toss Pasta in Sauce: Return the skillet with the browned butter lemon sauce to medium-high heat. Add the reserved ½ cup pasta water and the drained pasta to the skillet. Stir and combine for about 2 minutes, allowing the pasta to become perfectly al dente while absorbing the flavors.
  6. Prepare Ricotta Mixture: In a large serving bowl, combine the ricotta cheese and shredded Parmigiano Reggiano. Drizzle in one to two tablespoons of olive oil and a pinch of sea salt. Add one or two tablespoons of the reserved pasta water and stir until it forms a creamy sauce.
  7. Combine Pasta and Ricotta: Transfer the warm pasta with the lemon butter sauce from the skillet into the ricotta mixture bowl. Stir thoroughly to coat the pasta in the creamy ricotta sauce, adding more pasta water or olive oil if needed to achieve a silky consistency.
  8. Season: Taste and adjust seasoning by adding more sea salt and freshly ground black pepper to enhance the flavors.
  9. Serve: Divide the pasta into bowls and garnish with chopped Italian parsley and an extra sprinkle of grated Parmigiano Reggiano cheese if desired. Serve immediately and enjoy!

Notes

  • Use whole fat ricotta for the creamiest texture and best flavor.
  • Reserve pasta water carefully; the starchiness helps bind the sauce perfectly.
  • Do not overcook pasta in the water; the pasta will finish cooking in the sauce.
  • Brown the butter carefully to avoid burning—it should have a nutty aroma and golden color.
  • Parmigiano Reggiano can be substituted with Pecorino Romano for a sharper flavor.
  • For a lighter version, reduce the butter or substitute some with olive oil.
  • Serve immediately for best texture and freshness.
  • Author: ELLA
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/creamy-lemon-ricotta-pasta-under-10-minutes-recipe/