With a short ingredient list, quick method that takes just about 20 minutes, and bright, fresh flavor, this creamy Lemon Ricotta Pasta is a favorite pasta dish to share with the kids. You can even add peas or spinach if you like!
Prepare pasta according to package directions, using a very large pot. Reserve 1/2 cup of the pasta cooking water. Drain the pasta. Return to the pot and stir in the butter.
Meanwhile, add the ricotta, lemon zest, salt, Parmesan cheese, and ¼ reserved pasta cooking water to the pasta. Stir well to make a creamy sauce.
Add a little more of the reserved pasta water at a time if needed to make a smooth but thick sauce.
(If you want a stronger lemon flavor, add a squeeze of fresh lemon juice.)
Serve immediately topped with optional toppings as you prefer.
Notes
You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Stir before serving to incorporate any liquid that's separated (which naturally occurs with ricotta cheese).
To reheat leftover pasta with sauce, sprinkle with a little water and cover a heat-safe bowl or plate with wax paper or a damp paper towel. Warm in the microwave for 30-60 seconds or until warmed through. (The water helps loosen the pasta, which will firm up when cold.)
Ladle out some of the pasta water before you drain so you have it set aside and ready to use.
Use whichever type of pasta your family prefers.
If using gluten-free pasta, you can use stock or broth instead of pasta water to smooth out the sauce.
Stir in 5 ounces baby spinach to the warm pasta to wilt to easily add a veggie.