This keto lemon ricotta pasta recipe is flavor combination of a bright and creamy sauce coupled with zucchini noodles. The result is a delicious low carb pasta dinner that you can make in 15 minutes. The fresh lemon ricotta sauce can be made in 5 minutes so you can use it with traditional pasta as well. Each serving has just 132 calories, 3g carbs and 9g protein!
You might also like this keto cacio e pepe pasta recipe.
Quite a while ago I say a video with creamy lemon ricotta pasta and have been dying to make it but make it low carb. So today I finally made it. This keto lemon ricotta pasta recipe is sooo easy to make and full of delicious flavor.
The creamy ricotta cheese sauce can be whipped together in minutes and from there you can use any low carb pasta you want. I chose zucchini noodles but you can use whatever you want, even regular pasta.
The end results is creamy, lemony pasta dish that is low carb, high protein and low calorie! This would be great this summer when you have all the fresh garden zucchini. You could make this low carb pasta dish in about 15 minutes for a healthy and delicious weeknight meal.
Recipe ingredients I used.
Below you can see the simple ingredients you need for this recipe – whole milk ricotta cheese, lemons, lemon zest, garlic, parmesan cheese and zucchini. I also use salt and black pepper.
As I mentioned above you can use any kind of veggie noodles you want. I like zucchini, turnip, cabbage, spaghetti squash or even butternut squash. You can also use store bought keto pasta, palmini pasta or konjac noodles like miracle noodles.
As for the ricotta I like whole milk ricotta because it usually has less carbs and tastes better but you can use part skim if you want. I wish I had a big chunk of fresh parmesan cheese for this recipe but I didn’t. If you have some use that!
How to make this keto lemon ricotta pasta recipe.
Step 1: Make or prepare your low carb noodles. I used a this Paderno spiralizer and both yellow and green zucchini. Once you make them set them aside.
Step 2: In a medium mixing bowl, mix together the rest of the ingredients (fresh ricotta, lemon juice, lemon zest, crushed garlic cloves, salt, black pepper and parmesan cheese) to make the lemon ricotta pasta sauce.
Step 3: Get out a large pan or skillet and heat to medium high heat. Add the zucchini noodles and a few tablespoons of water when the pan is hot. Cover with a lid and turn the heat down to medium heat.
Let the water steam for 2-3 minutes and then take off the lid. Pasta cooking time may vary. I like them al dente but if you like them softer continue to cook until you get the texture you like.
Step 4: When the noodles are to your liking, take off the stove. If there is any water or excess liquid, drain it first. Then mix in the creamy ricotta sauce and you have your keto lemon ricotta zucchini pasta!
If you are using other keto pasta, cook them according to the package directions and add the sauce to the warm cooked pasta.
If you want you can add some more lemon zest or parmesan cheese before serving. We like to add a little hot pepper flakes for a little heat. Store leftover in an airtight container. Please scroll down to view the printable recipe card.
Optional ingredients you can add to this simple pasta dish for extra flavor are fresh baby spinach leaves, fresh basil leaves, chopped sun dried tomatoes, sautéed grape tomatoes, etc. You could also add cooked shrimp, salmon or even rotisserie chicken breast at the end to make it a complete meal.
More lemon flavored keto recipes to try.
I love lemon flavor and have quite a few lemon keto recipes that I love. Here are few of my favorite recipes both sweet and savory.
- lemon pound cake and lemon strawberry cheesecake fluff
- air fryer lemon pepper salmon
- pork tenderloin, chicken Romano or salmon with lemon butter
- tuna steaks or asparagus noodles with creamy lemon dijon sauce
- keto lemon drop co*cktail
More keto zucchini pasta recipes to try.
If you love pasta as much as me you will love some of the keto recipes using zucchini noodles.
- buffalo chicken or tomato and ground beef noodle skillet dinner
- air fried zucchini noodles
- wide noodles with sausage and peppers
- zoodles with carbonara or Alfredo sauce
- zucchini ravioli roll ups or cold pasta salad
Well if you love creamy lemon sauces you have to give this keto lemon ricotta pasta dish a try. Even if you are not on a low carb diet, you can just use regular pasta and enjoy this quick dinner on busy weeknights.
The fresh ingredients make for the perfect meal this summer with the bright lemon flavors. Enjoy!
The nutrition information for 1 serving is 132 calories / 9.5g fat / 3g carbs / 9g protein = 3g net carbs
Keto Lemon Ricotta Pasta
Yield: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
For a creamy and delicious noodles dinner, try this keto lemon ricotta pasta recipe. Fresh and tangy, this creamy ricttta sauce can be used on any kind of keto pasta like the zucchini noodles used in this recipe,
Ingredients
- 5 cups zucchini noodles
- 1 clove garlic, crushed
- 1 cup ricotta
- ¼ cup parmesan cheese, grated
- 2 tablespoons lemon juice
- zest of 1 lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make your zucchini noodles any way you want. I used a spiralizer but you can also use a vegetable peeler if you don't have one. Can also use wonder noodles or other keto pasta. See notes.
- Make the creamy ricotta sauce by getting out a medium bowl and adding the ricotta cheese, lemon juice, zest, salt, black pepper, crushed garlic and parmesan cheese. Whisk together until you have a nice and creamy texture.
- Get out a large saute pan and heat to medium high heat. When the pan is hot, add the zucchini noodles and a tablespoon or two of water and cover with a lid. Turn the heat down to medium. Let the noodles steam for 2-3 minutes then take off the lid to see if they are the right texture for you. I like them al dente and chewy. If you want them to be softer continue to cook for a few more minutes.
- When the noodles are to your liking, drain any excesss water in the pan. Then pour in the lemon ricotta sauce andmix well. Take off the heat and serve.
- You can add herbs llike fresh basil or fresh parsley to garnish. You can also serve with extra grated parmesan cheese. Store leftovers in an airtight container.
Notes
Note you can use other vegetable noodles like turnips, cabbage, butternut squash, spaghetti squash, etc. Or you can use konjac root noodles or other keto noodles you like. Just cook them according to package instructions then add the ricottta sauce.
For additional flavor try fresh spinach leaves, fresh basil leaves, chopped sun dried tomatoes, sautéed grape tomatoes, etc. You could also add cooked shrimp or chicken at the end to make it a complete meal.
The nutrition information for 1 serving is 132 calories / 9.5g fat / 3g carbs / 9g protein = 3g net carbs
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 132
