Up until I discovered this pasta recipe, I never knew what to do with leftover ricotta cheese. I actually wasn’t quite sure if I even cared for ricotta outside of ravioli filling and lasagna layers. This quick recipe has changed how I feel about ricotta! I will be more open to other uses of ricotta. I now never worry about if the container I bought is too big because if I can’t find something else to do with it, I can make this pasta. Something I have done four times already (once without the meat, too!)
I chose to use veggie fusilli pasta in an effort to “sneak” veggies into my son’s mouth. (I know it doesn’t yield the best photographs.) He has loved this pasta each and every time. He now doesn’t discriminate against certain colored pasta, but the first time we enjoyed this dish he picked his way around the green spinach noodles. I also added Italian sausage as I knew my husband wouldn’t consider this a real meal. Feel free to omit the sausage (increase the garlic to 1 tbsp and saute very quickly in the oil. Add the entire garlicky oil mix to the ricotta sauce) if you prefer and make this a great side dish.
Lemon Ricotta Pasta with Sausage
- 1 tbsp olive oil
- 2 links Italian sausage, casings removed
- 1 tsp minced garlic
- 1 lb fusilli pasta
- 1 C ricotta cheese
- 1 C heavy cream
- zest of 2 lemons
- juice of 1 lemon
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and keep warm.
- In a small skillet, brown the sausage over medium-high heat, breaking it up as it cooks. When the sausage is almost cooked through, add the garlic and saute another minute or two. Remove from heat and set aside, draining any extra fat if needed.
- In a bowl whisk together ricotta, cream, lemon zest, lemon juice, and season to taste with S+P.
- In a large bowl toss together pasta, sausage, and ricotta sauce.
*This recipe is adapted from Cooking from the Farmers’ Market*
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