About the Recipe
Creamy, bright, and effortlessly elegant, this Lemon Ricotta Pasta is the perfect dish for when you crave something comforting yet fresh and new on a Ekadashi day. With just a handful of simple ingredients—like rich ricotta cheese, zesty lemon, and al dente pasta—you can whip up a meal that feels indulgent but comes together in under 30 minutes. It’s a go-to weeknight favorite that tastes like a restaurant-quality dish, ideal for spring dinners or any time you want a burst of sunshine on your plate. This can easily be turned into a non-ekadashi friendly meal by switching out the Jovial pasta for regular pasta.
Ingredients
Ricotta Cheese Mixture:
2 cups of finely chopped spinach
1 15oz ricotta cheese tubs
1 tbsp red crushed pepper - or to taste
1.5 tsp mint - fresh or dried
1 tsp cayenne pepper - or to taste
1 tbsp Italian seasoning
1 tsp rosemary
1/3 cup shredded pepper jack cheese
2 tsp celery salt
black pepper to taste
Pasta:
1/2 box of Jovial Fusilli
1 cup pasta water
Zest of 1 lemon
Lemon juice of half a lemon
2 tsp red crushed pepper or to taste
1 tsp celery salt or to taste
1/4 cup parmesan cheese or to taste
Preparation
Ricotta Cheese Mixture:
In a mixing bowl take ricotta cheese, spinach, red crushed pepper, mint, cayenne pepper, italian seasoning, rosemary, shredded pepper jack cheese, celery salt, and black pepper to taste. Mix all these ingredients really well.
Pasta:
Cook the Jovial Fusili pasta as per instructions on the box. Make sure to follow exactly and not over cook the pasta
In a pan on medium to high heat toss in the ricotta cheese mixture
To that add pasta water, red crushed pepper, lemon zest, lemon juice, and mix really well
Toss in the cooked pasta
Add in some freshly grated parmesan cheese
Mix really well, say a little prayer, and enjoy!!