Easy Ricotta Lemon Pasta Recipe
Al dente pasta tossed in a light, creamy ricotta sauce with fresh lemon juice, zest, and parmesan. This Easy Ricotta Lemon Pasta is refreshing, flavorful, and perfect for a quick weeknight dinner or elegant meal.
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