If you’re looking for a quick and delicious dish, Lemon Butter Ricotta Pasta is a perfect choice. It’s creamy, zesty, and full of flavor. This recipe combines simple ingredients to create a delightful meal that is sure to impress your family or guests. If you need a quick and easy dinner idea, this might just become your new favorite.
Why Make This Recipe
- It only takes about 30 minutes to prepare.
- The creamy ricotta pairs perfectly with the fresh lemon flavor.
- You can customize it with your favorite proteins or veggies.
How to Make Lemon Butter Ricotta Pasta
This dish involves cooking pasta, making a lemon butter sauce, and combining everything with ricotta cheese for a creamy finish. The crunchy panko topping gives it a delicious texture contrast. It’s a simple three-step process that results in a tasty meal.
Ingredients
8 oz pasta (spaghetti or fettuccine), 1 cup ricotta cheese, 1/4 cup unsalted butter, 1 lemon (zest and juice), 1/2 cup grated Parmesan cheese, 1 cup panko breadcrumbs, 2 tbsp olive oil, 1 tsp red pepper flakes, Salt and pepper to taste, Fresh parsley for garnish
Directions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add lemon zest and juice, stirring to combine.
- Add the cooked pasta to the skillet and toss to coat in the lemon butter sauce.
- Stir in the ricotta cheese and Parmesan, mixing until creamy. Season with salt and pepper.
- In another skillet, heat olive oil over medium heat. Add panko breadcrumbs and red pepper flakes, toasting until golden and crunchy.
- Serve the pasta topped with the crunchy breadcrumbs and garnish with fresh parsley.
How to Serve Lemon Butter Ricotta Pasta
This pasta is delightful on its own, but you can also serve it with a side salad for extra freshness. For protein, grilled chicken or shrimp pairs wonderfully with this dish. Additionally, a sprinkle of extra Parmesan cheese can enhance the flavor.
How to Store Lemon Butter Ricotta Pasta
Store any leftovers in an airtight container in the refrigerator for up to three days. When ready to eat, reheat in a skillet over low heat, adding a splash of water or milk to loosen the sauce.
Tips to Make Lemon Butter Ricotta Pasta
- Use fresh lemon juice for the best flavor.
- Add vegetables like spinach or zucchini for added nutrition.
- Experiment with different cheese types for unique flavors.
- If you like heat, increase the amount of red pepper flakes.
Variations
- Swap the ricotta cheese for goat cheese for a tangy twist.
- Mix in cooked asparagus or broccoli for more color and flavor.
FAQs
- Can I use whole wheat pasta? Yes, whole wheat pasta works well for a healthier option.
- Is this recipe kid-friendly? Absolutely! The mild flavors are usually a hit with kids.
- Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prepare the sauce ahead and mix it with the pasta when ready to serve.
Conclusion
This Lemon Butter Ricotta Pasta is a quick, delicious treat that you can whip up any night of the week. For more pasta ideas, you can check out these 5-ingredient pasta recipes or try making Mediterranean lemon chickpea patties as a side. If you want variations of lemon pasta, you might enjoy One Pot Lemon Butter Ricotta and Zucchini Pasta or explore the quick Creamy Lemon Ricotta Pasta recipe!
Lemon Butter Ricotta Pasta
Ingredients
Method
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add lemon zest and juice, stirring to combine.
- Add the cooked pasta to the skillet and toss to coat in the lemon butter sauce.
- Stir in the ricotta cheese and Parmesan, mixing until creamy. Season with salt and pepper.
- In another skillet, heat olive oil over medium heat. Add panko breadcrumbs and red pepper flakes, toasting until golden and crunchy.
- Serve the pasta topped with the crunchy breadcrumbs and garnish with fresh parsley.
