A bright and creamy pasta dish that’s surprisingly simple, totally satisfying, and perfect for any time of year.
Why You’ll Love Ricotta Lemon Pasta
If you’ve ever craved a pasta dish that’s creamy yet light, zesty but comforting. This is it. Ricotta lemon pasta is that magical combination of flavors and textures: velvety ricotta coats the noodles, while fresh lemon zest adds a burst of sunshine in every bite.
It’s quick (ready in 20 minutes), incredibly easy, and endlessly versatile. You can keep it vegetarian, or add your favorite protein or greens to make it your own. It’s become one of those “I don’t know what to cook” weeknight favorites in my kitchen and I think you’ll love it just as much.
Quick Ricotta Lemon Pasta Recipe
Ingredients You’ll Need
The beauty of this dish is its simplicity. A handful of fresh ingredients come together to create something truly special.
- 12 oz spaghetti or linguine (or your favorite pasta)
- 1 cup whole milk ricotta cheese – for that rich, creamy texture
- 1 lemon, zested and juiced – use organic if you can
- ¼ cup grated Parmesan cheese – adds depth and saltiness
- 2 tbsp olive oil – for sautéing and flavor
- 2 garlic cloves, minced – don’t skip this!
- Salt & black pepper, to taste
- Optional: red pepper flakes, fresh basil or parsley for garnish
How to Make Ricotta Lemon Pasta
This is a one-pan meal if you play it right. Here’s how it comes together:
- Boil the pasta in generously salted water until al dente. Don’t forget to save about ½ cup of pasta water before draining — it’s liquid gold for the sauce.
- Mix the sauce: In a bowl, whisk together ricotta, lemon juice, lemon zest, Parmesan, salt, and pepper. It should be smooth and spreadable — not too thick.
- Sauté garlic in olive oil over medium-low heat just until fragrant. Don’t brown it — you want mellow garlic, not bitterness.
- Toss everything together: Add cooked pasta and ricotta mixture to the skillet. Pour in a splash of pasta water and toss until it becomes a glossy, creamy coating.
- Garnish and serve: Plate it up and finish with fresh herbs, extra cheese, and red pepper flakes if you like a little kick.
Tips for the Creamiest Pasta
- Use whole milk ricotta for best texture — it’s richer and less watery than part-skim
- Add pasta water slowly so the sauce emulsifies instead of separating
- Don’t overheat the ricotta — warm it gently to keep it silky
Recipe Variations and Add-Ins
Want to change things up? Here are a few reader favorites:
- Add veggies: Sautéed spinach, peas, or asparagus are lovely additions
- Make it a meal: Top with grilled chicken, shrimp, or roasted chickpeas
- Go extra zesty: Add more lemon zest or a splash of white wine for depth
| Calories | 420 kcal |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 16 g |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 35 mg |
| Sodium | 220 mg |
| Calcium | 180 mg |
| Iron | 2.1 mg |
Recipe FAQ,s
Can I make ricotta lemon pasta ahead of time?
You can prep the sauce and cook the pasta in advance, but it’s best to mix them just before serving to keep the texture creamy.
Is part-skim ricotta okay to use?
Yes, but the result won’t be quite as rich. If using part-skim, add a touch more olive oil for smoothness.
What’s the best pasta for this recipe?
Spaghetti, linguine, or tagliatelle work beautifully. Short pasta like penne or rigatoni can also hold up well.
Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free pasta and follow the recipe as usual.
How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat with a splash of water or milk to loosen the sauce.
Easy Ricotta Lemon Pasta Recipe
Ingredients
- 12 oz spaghetti or linguine or your favorite pasta
- 1 cup whole milk ricotta cheese – for that rich creamy texture
- 1 lemon zested and juiced – use organic if you can
- ¼ cup grated Parmesan cheese – adds depth and saltiness
- 2 tbsp olive oil – for sautéing and flavor
- 2 garlic cloves minced – don’t skip this!
- Salt & black pepper to taste
- Optional: red pepper flakes fresh basil or parsley for garnish
Instructions
- Boil the pasta in generously salted water until al dente. Don’t forget to save about ½ cup of pasta water before draining it’s liquid gold for the sauce.
- Mix the sauce: In a bowl, whisk together ricotta, lemon juice, lemon zest, Parmesan, salt, and pepper. It should be smooth and spreadable not too thick.
- Sauté garlic in olive oil over medium-low heat just until fragrant. Don’t brown it you want mellow garlic, not bitterness.
- Toss everything together: Add cooked pasta and ricotta mixture to the skillet. Pour in a splash of pasta water and toss until it becomes a glossy, creamy coating.
- Garnish and serve: Plate it up and finish with fresh herbs, extra cheese, and red pepper flakes if you like a little kick.
Video
Notes
- Use whole milk ricotta for best texture it’s richer and less watery than part skim
- Add pasta water slowly so the sauce emulsifies instead of separating
- Don’t overheat the ricotta warm it gently to keep it silky
