Pasta with lemon ricotta sauce


When life gives you lemons

You know that feeling? You are about to cook dinner and realize, you forgot to go grocery shopping. So you are left with one option: improvisation. Sometimes this creates the most wonderful meals by accident. This is how this sauce came to life as I found myself in exactly that situation and thought I just get creative with the things I have at home and try something new.

Pasta with lemon ricotta sauce recipe

Servings: 2 * Calories per serving: 145 kcal (sauce only) * Preparation time: 10 min


  • Pasta of your choice, choose whole wheat pasta, carrot noodles or zoodles if you want to make this a healthy eating dish
  • Minced garlic clove
  • 1 tablespoon of olive oil
  • Juice of one freshly squeezed lemon
  • 3 tablespoons of ricotta cheese (no ricotta? Use cream cheese instead)
  • 1/2 cup of veggie broth
  • A pinch of thyme
  • Ground pepper to taste

Bring a pan to medium heat and add olive oil and cook the garlic for one minute. Add the veggie broth and ricotta. Whisk until the cheese has fully dissolved and the mix is smooth. Add the lemon juice, thyme and pepper and let the sauce simmer for 5 minutes. I recommend to not any salt to this dish as most veggie broth are containing quite a sizable amount of it.