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5 from 1 vote

Ricotta Pasta

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!
Cook Time10 mins
Total Time10 mins
Course: pasta
Cuisine: Italian
Servings: 4 servings
Calories: 534kcal
Author: Emily Kemp

Ingredients

Cheese and pepper version

  • 15 oz short pasta (4 cups / 400g)
  • 1 cup full fat ricotta (250g)
  • ½ cup freshly grated parmesan
  • ½ cup reserved pasta water (120ml)
  • Salt and pepper to season

To make lemon ricotta pasta

  • 15 oz short pasta (4 cups / 400g)
  • 1 cup ricotta (250g)
  • Zest of 1 lemon
  • ½ cup reserved pasta water (120ml)
  • Salt and pepper to season

Instructions

Ricotta cheese and pepper version

  • 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.

Lemon ricotta 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.
  • 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.

Video

Notes

  • Drain any excess liquid from the ricotta before starting (I do this by letting the ricotta sit in a sieve for a couple of minutes letting any excess liquid drain off).
  • You can use any pasta shape you like for this pasta sauce but I find a shorter pasta shape works best!
  • It's always a good idea to reserve more pasta water than you'll probably need (just in case). I reserve 1/2 cup but you may not need all of it depending on the consistency of the ricotta.
  • This pasta sauce is best served immediately as it'll thicken and lose it's creamy texture as it cools.
  • This recipe won't freeze well but it's so quick and easy to make you don't need to.

Nutrition

Calories: 534kcal | Carbohydrates: 77g | Protein: 25g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 250mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 386IU | Calcium: 289mg | Iron: 2mg