This creamy + decadent lemon ricotta pasta dish is a summer pasta favorite. Bright, zesty and full of flavor, it’s a versatile dish that pairs well with chicken or seafood, veggies or herbs. You can make this dish using gluten free pasta but since we use two pans, you can also use the same sauce for the non-gluten free folks in your home!
When you’re following the low FODMAP diet, finding main dishes that not only satisfy cravings but are super delicious can sometimes feel like the ultimate challenge. But not to worry, I’ve got you covered with this lemon ricotta pasta recipe that you can whip up in minutes with simple ingredients you likely already have in your pantry.
As someone who healed their SIBO and IBS through the low FODMAP diet, having healthy low FODMAP meals available and at the ready was always key. Meal prepping breakfast, lunch, dinner, sides and snacks helped take the guesswork out of what to eat and helped ensure that everything I was munching on was helping me move the needle one step closer to my goal of healing my gut.
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Lemon Ricotta Pasta Tips + Tricks
Gather Your Ingredients
This recipe uses:
- Gluten Free Pasta. I like using this gluten free caserecce in this recipe but you can use your favorite pasta, gluten free or not.
- Ricotta Cheese. If you’re following a low FODMAP diet, it should be noted that 2 tbsp of ricotta cheese is considered low FODMAP friendly according to Monash University. This recipe uses 1/2 cup of ricotta cheese + serves 4, making it low FODMAP friendly per serving. If you are not following low FODMAP, feel free to increase the amount of ricotta cheese to 1 cup… or more, no judgement here!
- Parmesan Cheese
- Lemon Juice + Zest. It is important to use fresh squeezed lemon juice in your lemon ricotta pasta. You’ll be using the zest + juice of one lemon.
Lemon Ricotta Pasta Frequently Asked Questions
What type of pasta should I use for Lemon Ricotta Pasta?
You can use any pasta shape you like when making this dish. I chose to use caserecce in this version, but you may use spaghetti, fettucini, linguine or any other pasta shape you like.
Why should I reserve the pasta water?
You should always reserve around 1 cup of pasta water whenever you’re making pasta dishes like this lemon ricotta pasta. This will help to thin out any sauce recipe that becomes too thick and can be especially helpful when heating up leftover pasta. Instead of adding more milk or oil, reserved pasta water will help to beautifully reheat leftover pasta without adding extra calories to the dish.
Should I rinse the pasta?
NO! You should NEVER rinse your pasta under any circumstances. This is a common misconception that many people have; when draining pasta they often assume they must also rinse it. But this is a mistake because the starches that are released during cooking remain on the pasta and in the pasta water. When you rinse pasta, you rinse off the starchy goodness that helps sauces cling to the pasta.
Is Parmesan Cheese low FODMAP?
Yes, parmesan cheese is low FODMAP! Parmesan cheese contains 0g of lactose per 100g serving, meaning it is safe to enjoy on the low FODMAP diet.
Is Ricotta Cheese low FODMAP?
Ricotta cheese does contain lactose, so if you are lactose intolerant you will want to leave this out. You can substitute in lactose free greek yogurt in its place to maintain the creamy texture of ricotta cheese. That being said, ricotta cheese IS low FODMAP in serving sizes of 40g or less as it has a very low lactose content in this serving size. This lemon ricotta pasta recipe uses just 1/2 cup of ricotta cheese and serves 4, meaning it is around 31g of ricotta per serving and is therefore low FODMAP friendly.
Why you should make this low FODMAP pasta
- It is simple. Using only a few ingredients, including the pasta, that you likely already have on hand at home, this low FODMAP pasta dish could not be any simpler to make.
- It is fast. In addition to simple ingredients, this dish comes together in just 30 minutes, making it perfect for a last minute weeknight meal.
- It is a crowd pleaser! Whether you’re making this for yourself or a whole crowd, everyone is sure to love this lemon ricotta pasta and will never know it’s a low FODMAP pasta dish!
Low FODMAP Tip: Most gluten free pastas are made using grains like corn or rice, which are both low FODMAP friendly grains. If you are avoiding grains, try this grain free fresh pasta, zucchini noodles, or shirataki noodles instead!
What to Serve with Lemon Ricotta Pasta
Other Gluten Free Pasta Dishes to try
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Lemon Ricotta Pasta
- 12 oz pasta
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup grated pecorino romano cheese
- 2 tbsp freshly grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 tsp fresh cracked black pepper
- 1/2 tsp red pepper flakes optional
- 1/4 cup fresh basil, chopped optional
- Boil pasta according to package instructions
- While pasta cooks, in a large mixing bowl whisk together ricotta, parmesan and pecorino romano cheeses with lemon juice, lemon zest + fresh black pepper. Set aside until pasta is finished cooking.
- Once pasta is cooked, reserve 1 cup of pasta water + drain the remaining water from the pot.
- Transfer pasta back to the pot and stir in ricotta cheese mixture. Gradually add reserved pasta water 1 tbsp at a time until sauce is silky and thin but still creamy.
- Garnish with fresh chopped basil leaves + crushed red pepper flakes if desired and serve.
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