Lemon Ricotta Pasta

I’m so excited to be guest blogging for Katrina from In Katrina’s Kitchen today! Don’t you just love her 😉

Today I am sharing a recent dish I made, Lemon Ricotta Pasta. I started out making a simple creamy sauce to accommodate my daughter’s pickiness….but after throwing this in and that the end result was a much more complex (and yummy) flavor than I expected. This is light enough for a side dish, but definitely has just enough richness to be a main. I put grilled chicken with it and it was delicious. Feel free to alter the ingredients to your taste – I think next time I’ll be adding more lemon and cayenne.


Lemon Ricotta Pasta

1 15 oz container whole-milk Ricotta cheese

Juice from 1 lemon

1 tsp cayenne pepper

1/2 cup white wine

1 cup chicken broth

1/4 cup Parmesan cheese

1 clove garlic, minced

Olive oil

Salt and pepper (to taste)

Spaghetti, cooked

Swirl about a tablespoon of olive oil in a large saute pan over medium high heat. Add the garlic and saute until fragrant. Turn the heat down to medium and add the ricotta cheese and give it a good whisk. Add the rest of the ingredients, whisk until all combined and bring to a slow boil. Cover with a lid, but keep an eye on it. Simmer for about 5 minutes or so until thickened. If it’s too thin, whisk in a little spoonful of flour and cook a few minutes longer.

Serve over pasta. Enjoy…



Please make sure you visit Katrina’s site!

Thanks so much Katrina!


~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Jennifer @ Mother Thyme

    This looks fabulous! I love pasta and the combination of flavors. I’ll check out your post @ Katrina’s Kitchen too! 🙂

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