What can I add to ricotta cheese?

Ricotta cheese has a mild flavor that pairs SO well with lemon, garlic, Italian seasonings, and other herbs. It is found in a lot of Italian pasta dishes and cheese sauces because it is a soft cheese that mixes well into a creamy consistency.

Can I heat up ricotta?

Yes! Ricotta is typically used in warm cheese sauces and pasta dishes because it responds well to heat. It doesn’t technically melt but gets softer as it's heated and mixes well with other ingredients.

What is ricotta sauce made of?

This simple ricotta sauce is made by mixing ricotta with Parmesan cheese, heavy cream, lemon zest, Italian herbs, fresh garlic, and olive oil. It could not be easier to make!

15 Minute Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 16 oz. rotini pasta, cooked al dente; 2 tablespoons olive oil; 1 shallot, thinly sliced; 6 cloves garlic, thinly sliced; 2 teaspoons Italian seasoning; 15 oz. whole milk ricotta cheese; 8 oz. shredded Parmesan cheese; zest and juice of 1 lemon; 2-3 cups arugula/spinach; 1/4 cup heavy cream; 1 cup pasta water; Kosher salt; fresh cracked pepper; julienne cut basil; Parmesan cheese; red pepper flakes

Ingredients

Units Scale

16 oz. rotini pasta, cooked al dente
2 tablespoons olive oil
1 shallot, thinly sliced
6 cloves garlic, thinly sliced
2 teaspoons Italian seasoning
15 oz. whole milk ricotta cheese
8 oz. shredded Parmesan cheese
zest and juice of 1 lemon
2-3 cups arugula/spinach
1/4 cup heavy cream
1 cup pasta water
Kosher salt
fresh cracked pepper

Garnish

julienne cut basil
Parmesan cheese
red pepper flakes

Instructions

Cook pasta according to package directions, just until al dente. Reserve 1 cup of pasta water. Toss pasta with olive oil and set aside.
Heat olive oil in a large sauté pan over medium heat.
Add shallot along with a couple pinches of salt and pepper and cook, stirring frequently for 1 minute.
Add garlic, Italian seasoning, and a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute.
Add ricotta, most of the shredded Parmesan (reserving a few tablespoons for garnish), lemon juice and zest, and a couple pinches of salt and pepper.
Cook, stirring frequently until the Parmesan has melted and the mixture is smooth and creamy.
Add arugula and heavy cream and cook over medium-low heat until the arugula wilts.
Then add cooked pasta and about 1/2 of a cup or so of pasta water. Toss to coat evenly. Add more pasta water to thin the sauce as needed. I usually use almost the whole cup because I like it real saucy.
Season to taste with salt and pepper. Garnish with Parmesan and basil and enjoy!

Equipment

large saute pan

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measuring cup

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Notes

Moderately salt your pasta water! Add 2-4 tablespoons of Kosher salt to the large pot of water just after it comes to a boil and before adding the uncooked pasta. This is your first chance to season the pasta and it will boost the overall flavors of the dish!
Use this recipe as a blueprint and add your family’s favorites! Some of our favorites include cherry tomatoes, wilted kale, leftover grilled chicken, smoked salmon, sauteed mushroom and onion, or red pepper flakes.

Author: Kylie
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stove Top
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1/8 of the recipe
Calories: 471
Sugar: 2.3 g
Sodium: 532 mg
Fat: 20.5 g
Carbohydrates: 46.7 g
Fiber: 2.2 g
Protein: 24.6 g
Cholesterol: 51.8 mg