Fresh lemon and tender artichoke hearts are the perfect pairing in this creamy lemon ricotta pasta! Ready in minutes with only a handful of ingredients.
Spring is in the air and it’s time our pasta started dressing accordingly! And by dressed I mean in a creamy ricotta sauce, please.
With utterly ridiculous amounts of fresh lemon, dill, and tender artichoke hearts too preferably.
Anyways, this is a springtime pasta everyone needs in their lives! It’s so creamy, yet the fresh lemon brightens everything up and it 100% belongs on your regular dinner rotation.
Not only that but it is STUPID easy to throw together! We’re talking minimal ingredients, a few quick steps, and boom you’ve got pasta in your face.
^ which is how things should be btw.
This Ricotta Pasta features…
- Tender rigatoni pasta and artichoke hearts
- A rich and creamy whipped ricotta sauce
- Fresh lemon and dill
- Minutes to make and only 8 ingredients needed
Making the Ricotta Pasta
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Ricotta cheese
- Olive oil
- Shallot
- Artichoke hearts
- Garlic
- Pasta
- Lemon
- Dill
Choosing Your Pasta
We find that this recipe works best with a short cut of wide pasta such as rigatoni, penne, fusilli, or farfalle. These particular shapes hold the ricotta sauce very well and ensures you get some of that incredible lemon ricotta goodness in every bite.
Tips for Perfect Ricotta Pasta
- Puree ricotta – this step whips the ricotta and makes it extra creamy in the pasta. You can use a food processor or blender for this step.
- Use jarred artichokes – we like to use marinated artichoke hearts for extra flavor, but you can also use plain.
- Cook pasta to al dente – be careful not to overcook the pasta during the boiling step. It will finish cooking later in the sauce.
- Reserve pasta cooking water – set aside 1 cup pasta water before draining your pasta. This will help thin the ricotta sauce and make it creamy.
- Use fresh lemon and dill – you can’t beat the flavor these fresh ingredients give the pasta.
Recipe Variations
Try these ideas for a different twist on this pasta.
- Add vegetables – try folding in sautéed spinach, mushrooms, sweet pepper, or asparagus.
- Use low-fat ricotta – the sauce won’t be quite as rich and creamy, but it will still be delicious!
- Add meat – fold in cooked chicken, turkey, or crispy bacon bits.
- Try a different fresh herb – try minced chives or parsley in place of the dill.
Serving Suggestions
This pasta is amazing served alongside grilled chicken, seared steak, or a seafood dish such as salmon or any white fish. For a vegetarian-friendly meal, it’s also great alongside steamed veggies or a big salad.
This is pure spring goodness wrapped up in a mess of pasta and everyone you serve it to will be obsessed. The bright lemon flavor is an absolute dream with the creamy ricotta sauce and all those tender artichoke hearts!
Honestly, good luck not demolishing this pasta straight from the pan, it really is that good.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More easy weeknight pastas to try next!
- Browned Butter Lemon Dill Pasta
- Asiago Shiitake Mushroom Fettuccine Alfredo
- Baked Gnocchi alla Vodka
Artichoke Lemon Ricotta Pasta
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Ingredients
- 1 carton (15 oz) whole-milk ricotta cheese
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 medium cloves garlic, minced
- 1-1/2 cups jarred artichoke hearts roughly chopped
- 1 lb pasta (a short cut such as rigatoni, penne, fusilli, or farfalle)
- Juice and zest from 1 medium lemon
- 2 tablespoons minced fresh dill
- Salt and pepper to taste
Instructions
- Place ricotta cheese in a food processor or blender and blend 1-2 minutes until smooth and creamy. Set aside for a moment.
- Heat olive oil in a large skillet over medium-high heat. Add shallot and artichoke hearts and sauté 3-5 minutes until shallot is translucent. Add garlic and cook 1-2 additional minutes until fragrant. Remove from heat and set aside.
- Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup pasta cooking water and drain pasta.
- Add pasta and ricotta cheese to artichoke mixture in pan and return to medium heat. Cook over medium heat, stirring occasionally and thinning pasta with pasta water as needed until sauce is creamy, about 2-3 minutes.
- Remove pasta from heat and stir in lemon juice, zest, and dill. Season pasta with salt and pepper to taste and serve warm. Enjoy!
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