What does ricotta cheese taste like in pasta?

Ricotta cheese has a mild, creamy, and slightly sweet flavor that works beautifully in pasta dishes. It creates a rich and smooth sauce without being heavy. When combined with garlic, lemon juice, and Parmesan cheese, it adds a perfect balance of lightness and depth. Unlike aged cheeses, ricotta doesn’t have a strong tang, making it a great base for both simple and complex pasta dishes.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed fresh. If you need to make it ahead, prepare the ricotta sauce and store it separately from the pasta. When ready to serve, cook the pasta and mix it with the sauce, adding reserved pasta water as needed to bring back the creamy consistency. Fresh basil and pine nuts should be added just before serving for the best flavor and texture.

Can I use another cheese instead of ricotta?

Yes! If you don’t have ricotta on hand, you can use cottage cheese for a similar texture, though it will be slightly tangier. Mascarpone cheese can be a luxurious substitute, adding an even creamier texture. For a sharper taste, a mix of ricotta and goat cheese works well.

Lemon Ricotta Pasta

Description

Lemon Ricotta Pasta is bright, creamy, and bursting with fresh flavor — comfort food with a zesty twist. This easy pasta recipe combines velvety ricotta cheese with vibrant lemon juice to create a luscious, tangy sauce that clings to every noodle. A touch of garlic, parmesan cheese, and fresh basil brings it all together for a simple yet elegant dish. It’s hands down one of the best vegetarian pastas for spring and summer nights when you crave something light, cozy, and satisfying.

Ingredients

Scale

½ pound pasta
1 tablespoon extra virgin olive oil
2 cloves garlic, peeled
1 cup ricotta cheese
¼ teaspoon salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
2 tablespoons lemon juice, freshly squeezed
2 tablespoon pine nuts
2 tablespoon Parmesan cheese, freshly grated
fresh basil leaves (optional, for garnish)
lemon zest (optional, for garnish)

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Instructions

Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a bowl. Drain the pasta and set aside in the pot.
In a medium saucepan, heat oil over medium-high heat until it sizzles, about 1 minute. Add garlic and sauté until fragrant, about 30 seconds.
Stir in ricotta cheese and reserved pasta water. Mix well until creamy.
Add cooked pasta to the pan and toss well. Season with salt and pepper and drizzle with lemon juice.
Top with pine nuts and parmesan cheese. Garnish with fresh basil and lemon zest, if desired.

Notes

How to store: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

How to reheat: Gently reheat the pasta on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid overheating, as ricotta can become grainy.

How to freeze: Ricotta pasta is best enjoyed fresh, but you can freeze leftovers for up to 1 month. Thaw in the refrigerator and reheat gently before serving.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian