Breads/Pizza/Pasta | Keto Dishes

Summer Fresh Lemon Ricotta Pasta

Creamy lemon ricotta pasta is ready in under 30 minutes and keto-friendly based on the pasta used.

The last thing we want to do in the summer is turn on the oven which is why we BBQ often.

However, on the nights that we want a quick meal Italian lemon ricotta pasta is on the menu.

It’s so easy to make pasta ricotta and the best part is you can use any pasta you like.

What started in Italy has become a staple recipe in our home and for many reasons.

Let me show you how I made it.

Italian Lemon Pasta Ricotta
Easy Summer Fresh Italian Lemon Pasta Ricotta

Types Of Pasta To Make Lemon Pasta Ricotta

I’m a huge fan of ricotta cheese so I’m no stranger to eating ricotta ravioli, ricotta manicotti, lasagna with ricotta and so on.

When I find a recipe that I can substitute ingredients and keep the original flavours it’s a win.

For this lemon pasta ricotta dish, I used an Italian DeCecco pasta for my dish and Mrs. CBB used LIVIVA Low-Calorie Keto-Certified Organic Shirataki Spaghetti with Oat Fiber.

If you want to make homemade Italian pasta that’s even better.

I know there is a place in our city that sells homemade pasta but you’ll pay more for it.

The pasta I chose is DeCecco one of the best dry pasta companies at the grocery store or you can find it on Amazon Canada.

I linked it above for a 5 pack and you’ll notice it has blue packaging so it’s easy to spot.

I’m also a fan of swapping this recipe for Rigatoni pasta so the ricotta mixture gets stuffed inside like manicotti.

You can go ahead and add an Italian pasta sauce with the ricotta and it will taste amazing.

However, if you’re looking for something quick to make Lemon Pasta Ricotta is the go-to recipe.

Fresh Ricotta Cheese

I’ve never made homemade ricotta cheese before but it’s a simple process if you have the time.

Maria who blogs at She Loves Biscotti has a homemade ricotta recipe if you want to give it a blast.

All you need is 3 ingredients to make fresh ricotta cheese.

  • Whole Milk
  • Lemon Juice
  • Salt

I definitely plan on trying it because if I can make it at home for less than we buy it for at Costco I will.

The fresher the ricotta cheese the creamier this lemon pasta ricotta cheese dish will be.

Some Italian family-owned delicatessen shops sell fresh ricotta but it goes fast if you’re not there on delivery day.

A local deli in our area sells fresh ricotta cheese and it’s lined up on the delivery day or customers pay in advance for a full pail.

Dishes To Make With Ricotta Cheese

Consider making lasagna, stuffed shells, manicotti, or any other Italian pasta dishes with ricotta and freeze them.

That’s why the pail of ricotta is a great buy if you want to prep meals in advance.

Another favorite ricotta dish in our house is fettucine pasta with ricotta and spinach or rapini.

Rapini an Italian broccoli is found at almost all Canadian grocery stores for around $2.99 a bunch.

Check out my other ricotta recipes including ricotta desserts .

How To Make Lemon Ricotta Pasta

Pasta Ricotta Lemon
How to make Italian lemon pasta ricotta (keto-friendly)

Printable recipe is below.

If you want a basic Italian lemon ricotta pasta just stick to those ingredients.

You don’t have to add in the optional ingredients as listed below.

However, if you want to add to your dish other veggies or even minced beef, lamb, chicken, or turkey.

Serves 1 (If you want to double or triple the recipe that’s all you need to do)

Ingredients For Lemon Pasta Ricotta

  • 3/4 cup fresh ricotta cheese
  • Pasta for 1 (your choice) In the photo above is a keto pasta so no boiling was needed.
  • 1 tablespoon butter
  • 1 clove minced garlic
  • salt for pasta water if you’re using dry pasta
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 red pepper sliced thin (optional)
  • 10 manzanillo stuffed olives (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup of fresh herbs – parsley, Chives, and basil (roll and chop)
  • 1 spring onion chopped
  • 2 tablespoons fresh grated Parmigiano Reggiano cheese
  • Add salt and pepper to taste

Process

If you’re making the keto version open up your packet of pasta, drain and rinse well under cold water.

Drain with a colander and place it in a heated frying pan for about 3 minutes to dry any excess water.

Keto pasta tends to be watery and this is the way to blast it with some heat before adding ingredients.

If you’re using dry pasta add the pasta once a big pot of salted water is boiling and cook according to the package.

Drain once it is cooked al dente so it has a bite to it. No mushy pasta allowed.

Do not rinse pasta if using dry pasta after it is done cooking. (keep 2 tablespoons of the pasta water if you want to add it to the dish to make it creamier).

In a large frying pan add butter and minced garlic to sauté for about a minute.

Add pasta to the frying pan, ricotta cheese, olives, red pepper, chopped herbs, lemon juice, chopped spring onion, and mix together well.

When the ricotta is warmed through and the pasta is creamy taste it and add salt and pepper as needed.

This is the time to add the pasta water you kept if using dry pasta only if you want it creamier.

Top with freshly grated parmigiana Reggiano cheese or your favourite grated cheese.

That’s it. A simple, Italian lemon pasta ricotta dish ready in under 30 minutes.

Enjoy.

Yield: 1

Summer Fresh Lemon Ricotta Pasta

Pasta Ricotta Lemon

Both Keto and Non-Keto version included. In under 30 minutes you can have this Summer Fresh Lemon Ricotta Pasta on the table for dinner. This recipe is for one however you can double and triple the recipe as needed.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 3/4 cup fresh ricotta cheese
  • Pasta for 1 (your choice) In the photo above is a keto pasta so no boiling was needed.
  • 1 tablespoon butter
  • 1 clove minced garlic
  • salt for pasta water if you're using dry pasta
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 red pepper sliced thin (optional)
  • 10 manzanillo stuffed olives (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup of fresh herbs - parsley, Chives, and basil (roll and chop)
  • 1 spring onion chopped
  • 2 tablespoons fresh grated Parmigiano Reggiano cheese
  • Add salt and pepper to taste

Instructions

  1. If you're making the keto version open up your packet of pasta, drain and rinse well under cold water.
  2. Drain with a colander and place it in a heated frying pan for about 3 minutes to dry any excess water.
  3. Keto pasta tends to be watery and this is the way to blast it with some heat before adding ingredients.
  4. If you're using dry pasta add the pasta once a big pot of salted water is boiling and cook according to the package.
  5. Drain once it is cooked al dente so it has a bite to it. No mushy pasta allowed.
  6. Do not rinse pasta if using dry pasta after it is done cooking. (keep 2 tablespoons of the pasta water if you want to add it to the dish to make it creamier).
  7. In a large frying pan add butter and minced garlic to sauté for about a minute.
  8. Add pasta to the frying pan, ricotta cheese, olives, red pepper, chopped herbs, lemon juice, chopped spring onion, and mix together well.
  9. When the ricotta is warmed through and the pasta is creamy taste it and add salt and pepper as needed.
  10. This is the time to add the pasta water you kept if using dry pasta only if you want it creamier.
  11. Top with freshly grated parmigiana Reggiano cheese or your favourite grated cheese.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Discussion: Let me know in the comments what you would add or remove from my Lemon Pasta Ricotta dish.

Thanks for reading and if you haven’t signed up for my weekly emails and bi-weekly newsletter, what are you waiting for? Subscribe and I’ll see you again soon.

Mr.CBB

Summer Fresh Lemon Ricotta Pasta

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