There’s something undeniably comforting about a bowl of pasta—but when that pasta is dressed in a velvety lemon ricotta sauce, it becomes something even more special. This Lemon Ricotta Pasta is one of those dishes that feels like a warm hug after a long day, yet it’s bright and zesty enough to feel like springtime on a plate.
Growing up, pasta night was a sacred event in our house—an unspoken invitation for everyone to gather around the table, share stories, and laugh over seconds (and sometimes thirds). This particular dish was a spring and summer favorite, often made on those breezy evenings when the sun stuck around just a little longer and we’d crack the windows open to let in the scent of blooming flowers.
The magic of this recipe lies in its simplicity. A handful of humble ingredients come together in just minutes to create something luxurious yet light, perfect for when you want a homemade meal that doesn’t require hours in the kitchen. The ricotta gives the sauce a creamy, luscious base, while fresh lemon juice and zest brighten it up with the perfect amount of tang. Tossed with al dente pasta and finished with herbs and Parmesan, it’s the kind of meal you’ll find yourself craving again and again.
Why You’ll Love This Recipe:
- Quick and easy: Ready in under 30 minutes.
- Comforting yet fresh: Creamy ricotta balanced with bright lemon.
- Family-friendly: A guaranteed crowd-pleaser, even with picky eaters.
- Versatile: Easy to customize with veggies or proteins.
- Light and satisfying: Doesn’t leave you feeling weighed down.
INGREDIENTS YOU’LL NEED:
- 12 oz pasta (spaghetti, linguine, or your favorite shape)
- 1 cup whole milk ricotta cheese
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup reserved pasta water
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley, for garnish
HOW TO MAKE LEMON RICOTTA PASTA:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Boil your pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Don’t forget to scoop out about 1/4 cup of pasta water before draining—it’s liquid gold for loosening up the sauce.
Step 2: Make the ricotta sauce
While the pasta is cooking, grab a large mixing bowl. Add the ricotta cheese, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, and red pepper flakes if you’re using them. Stir everything together until smooth and creamy. It may look a bit thick, but that’s where the pasta water comes in later to help loosen things up.
Step 3: Combine pasta and sauce
Once your pasta is drained (but still warm), toss it right into the bowl with the ricotta mixture. Use tongs or a large spoon to gently mix everything together, adding a splash of reserved pasta water as needed to create a silky, luscious sauce that coats every strand of pasta.
Step 4: Season and serve
Taste and adjust the seasoning with salt and freshly cracked black pepper. Plate it up in bowls and finish with a sprinkle of extra Parmesan and a handful of fresh herbs for that final touch of brightness and color.
HELPFUL TIPS:
- Use whole milk ricotta for the creamiest texture. It makes a big difference.
- Don’t skip the lemon zest! It adds a fragrant citrus note that elevates the dish.
- Add veggies like spinach, peas, or roasted cherry tomatoes for an extra pop of color and nutrition.
- Make it heartier by tossing in grilled chicken or lamb meatballs for added protein.
- Warm your ricotta slightly by letting it sit at room temp while the pasta cooks. This helps it blend better.
DETAILS:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
NOTES:
This pasta is best enjoyed fresh, but it reheats surprisingly well for lunch the next day. If you’re planning to serve it at a gathering, you can prep the sauce ahead of time and toss it with freshly cooked pasta right before serving.
NUTRITIONAL INFORMATION:
(Approximate per serving)
Calories: 425
Protein: 15g
Fat: 18g
Carbohydrates: 50g
Fiber: 2g
Sugar: 2g
FREQUENTLY ASKED QUESTIONS:
Can I use low-fat ricotta?
Yes, but it won’t be as creamy. Whole milk ricotta really makes this dish sing.
Is this good served cold?
Surprisingly, yes! It makes a great pasta salad when chilled and tossed with a few fresh veggies.
Can I make this gluten-free?
Absolutely. Just swap in your favorite gluten-free pasta.
How do I make it vegan?
Use a dairy-free ricotta alternative and skip the Parmesan or use a vegan version.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to help loosen the sauce. It’s delicious warm or cold
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Seafood Lasagna
- Garlic Beef Pasta – A Comforting and Flavorful Meal
- PASTA PRIMAVERA
- Spinach and Ricotta Stuffed Shells
CONCLUSION
Whether you’re cooking for a quick weeknight dinner or looking for something light and lovely to share with guests, this Lemon Ricotta Pasta is a must-try. It’s easy enough for beginners, elegant enough for special occasions, and so cozy you’ll want to make it again and again. Pour yourself a sparkling lemonade or iced tea, serve up a bowl, and let the bright flavors of lemon and creamy ricotta transport you straight to your happy place.
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Creamy Lemon Ricotta Pasta
Description
There’s something undeniably comforting about a bowl of pasta—but when that pasta is dressed in a velvety lemon ricotta sauce, it becomes something even more special. This Lemon Ricotta Pasta is one of those dishes that feels like a warm hug after a long day, yet it’s bright and zesty enough to feel like springtime on a plate.
Growing up, pasta night was a sacred event in our house—an unspoken invitation for everyone to gather around the table, share stories, and laugh over seconds (and sometimes thirds). This particular dish was a spring and summer favorite, often made on those breezy evenings when the sun stuck around just a little longer and we’d crack the windows open to let in the scent of blooming flowers.
The magic of this recipe lies in its simplicity. A handful of humble ingredients come together in just minutes to create something luxurious yet light, perfect for when you want a homemade meal that doesn’t require hours in the kitchen. The ricotta gives the sauce a creamy, luscious base, while fresh lemon juice and zest brighten it up with the perfect amount of tang. Tossed with al dente pasta and finished with herbs and Parmesan, it’s the kind of meal you’ll find yourself craving again and again.
Ingredients
12 oz pasta (spaghetti, linguine, or your favorite shape)
1 cup whole milk ricotta cheese
1 lemon, zested and juiced
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup reserved pasta water
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1/4 tsp red pepper flakes (optional)
Fresh basil or parsley, for garnish
Instructions
Step 1: Boil your pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Don’t forget to scoop out about 1/4 cup of pasta water before draining—it’s liquid gold for loosening up the sauce.
Step 2: Make the ricotta sauce
While the pasta is cooking, grab a large mixing bowl. Add the ricotta cheese, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, and red pepper flakes if you’re using them. Stir everything together until smooth and creamy. It may look a bit thick, but that’s where the pasta water comes in later to help loosen things up.
Step 3: Combine pasta and sauce
Once your pasta is drained (but still warm), toss it right into the bowl with the ricotta mixture. Use tongs or a large spoon to gently mix everything together, adding a splash of reserved pasta water as needed to create a silky, luscious sauce that coats every strand of pasta.
Step 4: Season and serve
Taste and adjust the seasoning with salt and freshly cracked black pepper. Plate it up in bowls and finish with a sprinkle of extra Parmesan and a handful of fresh herbs for that final touch of brightness and color.
Notes
This pasta is best enjoyed fresh, but it reheats surprisingly well for lunch the next day. If you’re planning to serve it at a gathering, you can prep the sauce ahead of time and toss it with freshly cooked pasta right before serving.