20-Minute Creamy Ricotta Pasta with Lemon and Chives

This 20-minute creamy ricotta pasta with lemon and chives is a fresh, easy dinner for two. While the penne cooks, mix ricotta with lemon zest, olive oil and seasonings. A little reserved pasta water brings the sauce together, and fresh chives finish the dish. No cream is needed.

Total time20 minutes

Serves2

The recipe in brief

• Cook the penne al dente, reserving about half a cup of pasta water before draining.
• Mix the ricotta with lemon zest, a few drops of lemon juice, nutmeg, salt, pepper and olive oil or butter.
• Add the drained pasta and chopped chives, then stir over very low heat with a little pasta water until silky.

A fresh, creamy dinner without heavy cream

Ricotta makes the sauce creamy while lemon zest keeps the pasta bright. Prepare the sauce while the penne cooks, then use a little reserved cooking water to help it cling to the pasta. Stir in the chives near the end and serve straight away.

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Ingredients for 2 servings

• 200 g pasta (penne)
• 250 g ricotta
• 1 lemon (zest and a little juice to taste)
• a bunch of fresh chives
• 2 tbsp olive oil (or butter)
• a pinch of nutmeg
• salt and freshly ground black pepper
• a couple of tablespoons of pasta cooking water

Method

Cook the pasta: Put a large pot of salted water on the stove and bring it to a boil. Add the pasta and cook it al dente (still pleasantly firm in the centre) for the time stated on the package.

Make the creamy sauce: While the pasta cooks, put the ricotta in a large skillet. Add the grated lemon zest, a few drops of lemon juice, a pinch of nutmeg, salt, pepper and one or two tablespoons of olive oil (or butter). Mix well with a whisk or fork until smooth.

Bring the flavours together: Before draining the pasta, scoop out about half a cup of its cooking water. Add the drained pasta straight to the skillet with the ricotta sauce.

Finish the dish: Add the chopped fresh chives and a little pasta water. Place the skillet over very low heat and stir gently for a minute or two, until the sauce coats the pasta and turns silky.

Serve: Serve immediately, with extra fresh chives, lemon zest and a pinch of pepper if you like.

Tip for a silky sauce

Reserve about half a cup of the pasta cooking water before draining. Add only a little at a time; the recipe uses a couple of tablespoons to bring the ricotta sauce together, so you may not need all the water you saved.

Frequently asked questions

How long does this ricotta pasta take?

The dinner for two takes about 20 minutes.

Why reserve pasta cooking water?

A couple of tablespoons help the ricotta sauce coat the pasta evenly.

When do I add the chives?

Stir in the chopped chives near the end, after adding the cooked pasta to the ricotta sauce.

Do I use lemon juice as well as zest?

Yes. Add a few drops of juice to taste, along with the grated lemon zest.