Bright, creamy, and irresistibly delicious—this Lemon Ricotta Pasta is the perfect quick meal that feels fancy but comes together in just 20 minutes. With the zing of fresh lemon, the richness of ricotta, and the comforting warmth of pasta, this dish strikes the perfect balance between light and indulgent.
Let’s get cooking and make this vibrant pasta that’s sure to become a household favorite!
Why You’ll Love Lemon Ricotta Pasta
1. Quick and Easy
Perfect for busy weeknights, this recipe takes only 20 minutes from start to finish.
2. Light and Refreshing
The lemon zest and juice add a bright, citrusy twist that keeps the dish light, while the ricotta and Parmesan create a creamy, satisfying texture.
3. Minimal Ingredients, Maximum Flavor
You only need a handful of pantry staples and fresh ingredients to create this impressive dish.
4. Versatile and Customizable
This recipe is a blank canvas for creativity—add protein, veggies, or herbs to make it your own.
What Does It Taste Like?
This pasta has a creamy, velvety texture from the ricotta and Parmesan, complemented by the refreshing tang of lemon. The garlic and olive oil provide a savory base, while fresh basil (if used) adds a burst of herbal brightness. Each bite is light yet comforting—a little taste of sunshine on your plate!
Ingredients You’ll Need
Pasta:
- 8 ounces of pasta (spaghetti, fettuccine, or penne work perfectly)
Sauce:
- 1 cup fresh ricotta cheese: The creamy base of the sauce.
- 1/2 cup grated Parmesan cheese: Adds depth and a nutty flavor.
- Zest and juice of 1 large lemon: The star ingredient for a bright, zesty kick.
- 2 tablespoons extra virgin olive oil: For richness and flavor.
- 2 cloves garlic, minced: Adds savory depth.
- Salt and black pepper: To balance the flavors.
Optional Garnishes:
- Fresh basil: A handful, chopped, for a fresh, herby touch.
- Extra Parmesan and olive oil: For finishing touches.
Tools You’ll Need
- Large pot for cooking pasta
- Large skillet or sauté pan
- Microplane or grater for zesting lemon and Parmesan
- Pasta tongs or a slotted spoon for mixing
Step-by-Step Instructions
1. Cook the Pasta
Start by cooking your pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. This starchy water will help make the sauce creamy.
2. Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic—it should just lightly sizzle.
3. Create the Sauce
Add the drained pasta to the skillet. Stir in the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Mix everything together until the pasta is evenly coated. Gradually add the reserved pasta water, a few tablespoons at a time, until the sauce is smooth and creamy.
4. Season to Taste
Season with salt and black pepper to your liking. Stir in the fresh basil, if using, for a pop of flavor.
5. Serve and Enjoy
Plate the pasta and top with additional Parmesan cheese and a drizzle of olive oil for an extra touch of indulgence. Serve immediately and enjoy the fresh, creamy flavors!
Tips for the Best Lemon Ricotta Pasta
- Use Fresh Ingredients: Fresh lemon juice and zest make a big difference—don’t skip them!
- Reserve Pasta Water: This is your secret weapon for a silky-smooth sauce.
- Don’t Overcook the Pasta: Al dente pasta holds up better and absorbs the sauce perfectly.
- Experiment with Add-Ins: Try adding sautéed spinach, peas, asparagus, or grilled chicken for extra flavor and nutrition.
What to Serve with Lemon Ricotta Pasta
This dish is light and versatile, making it the perfect centerpiece for a simple meal. Pair it with:
- A Crisp Side Salad: Toss arugula or mixed greens with olive oil, lemon juice, and a sprinkle of Parmesan.
- Garlic Bread: The perfect accompaniment to soak up any leftover sauce.
- Roasted Vegetables: Broccoli, zucchini, or asparagus complement the lemony flavors beautifully.
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of water or milk to revive the creamy texture.
Frequently Asked Questions
1. Can I make this dish gluten-free?
Absolutely! Just swap the pasta for your favorite gluten-free variety, like chickpea or rice-based pasta.
2. Can I use another cheese instead of ricotta?
While ricotta is ideal for its creamy texture, you could try mascarpone or cream cheese for a slightly different flavor.
3. Can I make this dish vegan?
Yes! Use a dairy-free ricotta alternative, nutritional yeast instead of Parmesan, and vegan butter in place of olive oil.
Delicious Add-Ons and Variations
This Lemon Ricotta Pasta is incredible on its own, but if you’re feeling adventurous, try these add-ons to make it even more exciting:
1. Add Protein
- Grilled Chicken: Sliced grilled chicken breast pairs beautifully with the creamy, lemony sauce.
- Shrimp: Sauté shrimp in olive oil and garlic, then toss into the pasta for a seafood twist.
- Crispy Bacon or Pancetta: For a smoky, savory element, sprinkle some crispy bacon or pancetta on top.
2. Add Vegetables
- Spinach or Kale: Sauté spinach or kale and mix it into the sauce for added nutrients.
- Asparagus: Roast asparagus in olive oil and add it to the pasta for a fresh, springtime vibe.
- Cherry Tomatoes: Halve cherry tomatoes and toss them into the skillet to bring a juicy, tangy flavor.
3. Add Spice
- Red Pepper Flakes: Sprinkle a pinch of red pepper flakes for a subtle heat.
- Chili Oil: Drizzle some chili oil over the plated pasta for a spicy, flavorful kick.
4. Cheese Upgrades
- Burrata: Top the pasta with a ball of burrata for an extra creamy finish.
- Goat Cheese: Add crumbled goat cheese for a tangy twist.
Transform It into a Baked Pasta Dish
Want a hearty, golden crust? Turn this recipe into a baked pasta dish:
- Assemble: Follow the recipe as written, then transfer the coated pasta into a greased baking dish.
- Top It Off: Sprinkle additional Parmesan cheese and breadcrumbs over the top for a crispy crust.
- Bake: Place in the oven at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.
This baked version is perfect for family dinners or make-ahead meals!
Perfect Wine Pairings
Take your Lemon Ricotta Pasta to the next level with the perfect wine pairing:
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio complements the lemony flavors.
- Sparkling Wine: A dry Prosecco or Cava adds a festive touch to your meal.
- Rosé: A light rosé pairs beautifully with the creamy, citrusy sauce.
Nutritional Information (Per Serving, Approx.)
- Calories: 350
- Protein: 14g
- Carbs: 45g
- Fat: 12g
Final Thoughts
This Lemon Ricotta Pasta is proof that simple ingredients can create something extraordinary. Perfect for any occasion—from quick weeknight dinners to hosting friends—this dish is guaranteed to impress.
I’d love to see how yours turns out! Share your photos and tag me on Pinterest or Instagram so we can celebrate this creamy, lemony masterpiece together.
If you loved this recipe, don’t miss these other pasta favorites:
- Creamy Spinach Artichoke Pasta
- Garlic Butter Shrimp Fettuccine
- Pesto Pasta with Roasted Tomatoes
Happy cooking! 🍋🍝
Lemon Ricotta Pasta
Ingredients
- Pasta:
- 8 ounces of pasta spaghetti, fettuccine, or penne work perfectly
- Sauce:
- 1 cup fresh ricotta cheese: The creamy base of the sauce.
- 1/2 cup grated Parmesan cheese: Adds depth and a nutty flavor.
- Zest and juice of 1 large lemon: The star ingredient for a bright zesty kick.
- 2 tablespoons extra virgin olive oil: For richness and flavor.
- 2 cloves garlic minced: Adds savory depth.
- Salt and black pepper: To balance the flavors.
- Optional Garnishes:
- Fresh basil: A handful chopped, for a fresh, herby touch.
- Extra Parmesan and olive oil: For finishing touches.
- Tools You’ll Need
- Large pot for cooking pasta
- Large skillet or sauté pan
- Microplane or grater for zesting lemon and Parmesan
- Pasta tongs or a slotted spoon for mixing
Instructions
- Cook the Pasta
- Start by cooking your pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. This starchy water will help make the sauce creamy.
- Sauté the Garlic
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic—it should just lightly sizzle.
- Create the Sauce
- Add the drained pasta to the skillet. Stir in the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Mix everything together until the pasta is evenly coated. Gradually add the reserved pasta water, a few tablespoons at a time, until the sauce is smooth and creamy.
- Season to Taste
- Season with salt and black pepper to your liking. Stir in the fresh basil, if using, for a pop of flavor.
- Serve and Enjoy
- Plate the pasta and top with additional Parmesan cheese and a drizzle of olive oil for an extra touch of indulgence. Serve immediately and enjoy the fresh, creamy flavors!
Notes
Use Fresh Ingredients: Fresh lemon juice and zest make a big difference—don’t skip them!
Reserve Pasta Water: This is your secret weapon for a silky-smooth sauce.
Don’t Overcook the Pasta: Al dente pasta holds up better and absorbs the sauce perfectly.
Experiment with Add-Ins: Try adding sautéed spinach, peas, asparagus, or grilled chicken for extra flavor and nutrition.
What to Serve with Lemon Ricotta Pasta
