Gluten Free Lemon Ricotta Pasta with Caramelized Shallots
Creamy gluten free lemon ricotta pasta with sweet caramelized shallots. A quick, fresh, and flavorful dinner ready in under 30 minutes!
Introduction
If you want a pasta dish that’s creamy, fresh, and bursting with flavor, this Gluten Free Lemon Ricotta Pasta with Caramelized Shallots is your new go-to recipe. It combines tangy lemon, smooth ricotta, and golden caramelized shallots for a simple yet elegant meal that’s ready in just 30 minutes.
Whether you’re gluten free by choice or necessity, this dish proves that you don’t need traditional pasta to enjoy a restaurant-quality meal at home.
Table of Contents
Why You’ll Love This Recipe
- Naturally gluten free
- Quick & easy – ready in under 30 minutes
- Bright and creamy – perfect balance of flavors
- Great for weeknights or date night dinners
Ingredients
- 12 oz gluten free pasta (spaghetti, linguine, or penne)
- 1 cup ricotta cheese (whole milk for creaminess)
- 1 lemon (juice + zest)
- 3 large shallots, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1/3 cup grated Parmesan cheese
- 1 garlic clove (optional, minced)
- 1/2 tsp salt (plus more for pasta water)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley, for garnish
- Spinach– I like to use spinach, but kale or arugula are also delicious.
Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook gluten free pasta according to package directions until al dente.
- Reserve 1 cup of pasta water before draining.
Step 2: Caramelize the Shallots
- Heat olive oil and butter in a skillet over medium-low heat.
- Add shallots with a pinch of salt.
- Cook slowly for 10–12 minutes, stirring often, until golden and caramelized.
- Add the spinach and shallot and cook until spinach is wilted. and Add the garlic
Step 3: Prepare the Ricotta Sauce
- In a bowl, whisk ricotta, lemon juice, zest, Parmesan, salt, and pepper.
- Add 1–2 tbsp reserved pasta water to create a silky sauce.
Step 4: Combine Pasta & Sauce
- Toss cooked pasta with caramelized shallots in the skillet.
- Stir in ricotta sauce and add pasta water as needed until creamy.
Step 5: Serve
- Top with fresh herbs, more Parmesan, and a pinch of red pepper flakes.
Recipe Card
Gluten Free Lemon Ricotta Pasta with Caramelized Shallots
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 4 |
Ingredients
- 12 oz gluten free pasta
- 1 cup ricotta cheese
- 1 lemon (zest + juice)
- 3 shallots, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1/3 cup Parmesan cheese
- 1 garlic clove (optional)
- Salt, black pepper, red pepper flakes
- Fresh basil or parsley
Instructions
- Cook the pasta
Every gluten free pasta brand has slightly different cooking times depending on the ingredients used. Cook 16 ounces of gluten free pasta according to the package directions, but remove it from the water one minute earlier than suggested. - Drain and rinse
Once cooked, drain the pasta in a colander and give it a quick rinse with cold water. This stops the cooking process and helps prevent the pasta from becoming mushy. Set aside. - Prepare the shallots
Peel off the outer skin, separate the bulbs, and rinse. Place the shallots on a cutting board and slice them thinly using a sharp knife. - Caramelize the shallots
In a small pan, heat 1 tablespoon of olive oil over low heat. Add 1/4 cup sliced shallots and cook slowly, stirring occasionally, until golden brown and soft (about 10–15 minutes). Transfer the caramelized shallots to a bowl and set aside. - Make the ricotta sauce
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup full-fat ricotta cheese, 1/4 cup grated Parmesan cheese, 2 cloves of minced garlic, and 1/2 cup heavy cream. Stir frequently until the mixture begins to bubble. Mix in 3 tablespoons of chopped fresh basil or parsley for flavor. - Add lemon flavor
Reduce heat to low. Stir in 1/4 cup lemon juice, 2 tablespoons lemon zest, 1/2 teaspoon salt, and black pepper. Simmer gently for 5 minutes, allowing the flavors to blend. - Toast the pine nuts
Using the same pan you caramelized the shallots in, toast 1/4 cup pine nuts over medium-low heat for about 5 minutes, stirring often, until they are golden and fragrant. Remove and set aside. - Combine pasta and sauce
Drain the pasta once more to remove excess water. Add the cooked pasta to the skillet with the ricotta sauce and toss until evenly coated. - Serve
Top with caramelized shallots, toasted pine nuts, and fresh basil or parsley. Finish with a sprinkle of Parmesan cheese. Serve hot.
Notes
- I recommend using Tinkyada or Jovial gluten free pasta, but other brands will work too.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing — gluten free pasta tends to get mushy when frozen.
Easy Ingredient Swaps
- Dairy-Free Option: Use plant-based ricotta and Parmesan (such as VioLife).
- No Shallots? Substitute with thinly sliced leeks or a sweet yellow onion.
- Garlic Swaps: Replace fresh garlic with jarred minced garlic, frozen garlic cubes, or 1/2–1 teaspoon garlic powder.
Special Note
Every gluten free flour blend has a different starch-to-grain ratio. If you try a brand I haven’t tested, adjust as needed:
- Add more flour if your dough or batter is too wet.
- Add more liquid if the dough or batter seems dry.
Nutrition (per serving)
- Calories: 509 kcal
- Carbohydrates: 61 g
- Protein: 15 g
- Fat: 24 g
- Saturated Fat: 10 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 8 g
- Cholesterol: 47 mg
- Sodium: 350 mg
- Potassium: 157 mg
- Fiber: 2 g
- Sugar: 2 g
- Vitamin A: 568 IU
- Vitamin C: 8 mg
- Calcium: 147 mg
- Iron: 2 mg
Recipe Tips
- Don’t rush the shallots — low and slow makes them sweet.
- Use full-fat ricotta for best creaminess.
- Add spinach or asparagus for extra veggies.
- Pair with grilled chicken or shrimp for more protein.
Storage & Reheating
- Store in the fridge in an airtight container for up to 2 days.
- Reheat on the stove with a splash of milk or water to loosen sauce.
FAQs
Is ricotta gluten free?
Yes, ricotta is naturally gluten free, but always check labels to avoid additives.
Can I make this dairy free?
Yes, use dairy-free ricotta and nutritional yeast instead of Parmesan.
What’s the best gluten free pasta for this recipe?
Brown rice or corn-based pasta holds up well without breaking apart.
Final Thoughts
This Gluten Free Lemon Ricotta Pasta with Caramelized Shallots is light, creamy, and full of fresh flavors — the perfect dinner for any night of the week. With just a few simple ingredients, you can create a gluten free pasta dish that feels indulgent while staying easy and wholesome.
