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Avoid the lemon pith: When zesting your lemon, make sure not to include any of the white pith, as this is very bitter and will ruin the flavor of the lemon butter garlic pasta sauce. Complete list of ingredients and amounts can be found in the recipe card below. How To Make Lemon Ricotta Pasta Lemon and garlic pasta doesn't mind being eaten cold. In fact, the flavors intensify as it rests in the fridge, so it's a great dish to take on a picnic. ingredients Ingredients This easy lemon pasta recipe requires just 6 base ingredients (plus salt and pepper), with optional parmesan cheese and garnishes! Ricotta Cheese: Use whole-milk ricotta in this recipe, please! Low-fat ricotta doesn’t have the same flavor and texture, and your pasta just won’t be as good as it can be. For a real treat, make this recipe with fresh, homemade ricotta instead!
Instead of spinach, use your favorite tender greens. You can also add other veggies to this dish. Sautee mushrooms, onions, or zucchini first, then add the cooked veggies to the sauce at the end of cooking. For pasta in general, the recommended portion size per person is 2-3oz (60-85 grams). It also depends on whether you are serving the pasta as a main with a small portion of protein, or if it’s served as a side with many other side dishes. More Pasta Recipes to TryTo adjust the creaminess: Simply adjust the cream to pasta water ratio when making the sauce. For the lightest option, omit the cream entirely. Olive oil— Use the best quality extra virgin olive oil you can for this recipe for the best flavour. Pasta: I used spaghetti, though several types of pasta work well with this creamy lemon pasta recipe. Including linguine, fettuccine, pappardelle, and other long-shaped pasta (regular or gluten-free). Orzo would also work. You can even use homemade pasta ( egg pasta or vegan)!
Baby Spinach: Add some greens to the dish! I love how easily baby spinach leaves wilt into the pasta. Save the pasta water: this makes up the base of the lemon garlic pasta sauce, so make sure to save it. You can even save the entire leftover starchy pasta water and store it in the fridge for several days or in the freezer for longer, to use within other sauces, soups, stews, etc. Healthy and Filling –Ricotta cheese is high in protein and more nutritious than the heavy cream or cream cheese typically used to make cream sauce for pasta. We’re also adding a good handful of spinach to this recipe, so your veggies are covered. It’s important to reserve some pasta cooking liquid as you cook the pasta. It’s full of starch and used to loosen up the lemon cream sauce. Stir in the cooked pasta and toss well to coat. Then continue to cook for just one to two minutes more until heated through.
More Italian Pasta Recipes
Season with salt and pepper to taste, and add the half and half. Scoop in your cooked pasta (reserve the cooking liquid), and parmesan cheese.
While it’s particularly popular during the summer months, pasta al limone can be enjoyed year-round. It also has several variations and optional mix-ins across Italy (and globally). Keep reading below for my top recommendations. Whether you want to add veggies, protein, or adapt the sauce, there are plenty of options to choose from!
Orange Pasta: Recipe Instructions
Add Spinach: Season the sauce with salt and pepper, and add parmesan cheese, lemon juice, and lemon zest. Cook for one minute, then add the baby spinach and cook for another minute or until the spinach has wilted.
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