Lemon Ricotta Pasta Recipe – light, creamy, and full of fresh lemon flavor—perfect for a quick summer dinner! Made with just a few simple ingredients and ready in about 20 minutes. No cooking the sauce, just toss and serve! Great with salad, garlic bread, or grilled chicken. Save this recipe for busy weeknights or easy entertaining!
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Quick Lemon Pasta
Lemon Ricotta Pasta is light, creamy, and full of fresh, zesty flavor. Pasta tossed in a quick lemon, ricotta, and parmesan cheese sauce. It’s light but satisfying, and every twirl of pasta is packed with flavor. Whether you’re enjoying it on a warm evening or just pretending you’re on the Amalfi Coast, it’s pure comfort with a citrusy twist.
How to Make Lemon Ricotta Pasta
This pasta dish is effortless to make with only a few simple ingredients. Bring a large pot of water to a boil over high heat. Add salt and noodles to the water and cook according to the package instructions for al dente. Use a measuring cup and reserve about a cup of pasta cooking water. Drain and set aside.
While the pasta cooks, whisk together ricotta cheese, parmesan cheese, fresh garlic, red pepper flakes, fresh basil, lemon zest, and fresh lemon juice in a large bowl. Add some reserved pasta water to the ricotta mixture and stir until smooth. Season with salt and black pepper, to taste.
Add the cooked pasta to the sauce and stir until combined. Add more hot pasta water if needed. Garnish with red pepper flakes, lemon zest, and parmesan cheese.
Helpful Tips & Frequently Asked Questions
- You can use any pasta shape you prefer, such as rigatoni, fusilli, penne, spaghetti, or fettuccine. Anything goes!
- I recommend using whole milk ricotta.
- Variations/Additions:
- broccoli
- asparagus
- arugula
- baby spinach
- zucchini
- green peas
- Add your favorite cooked protein to the pan for a complete meal.
Storage Tips
- Store leftovers in an airtight container in the fridge. They’ll stay fresh for 2 to 3 days.
- How do I reheat leftover pasta? When you’re ready to reheat, warm the pasta gently in a skillet over medium-low heat. Stir in a splash of milk or a little pat of butter to bring back that creamy texture.
- Can I freeze Lemon Ricotta Pasta? Not gonna lie—this one isn’t the best candidate for the freezer. The ricotta sauce and cooked pasta can get a little weird after thawing. But if you really need to freeze it, seal it tightly in a freezer-safe container and eat within 3 months. Let it thaw overnight in the fridge, then reheat as above.
What to Serve with Lemon Ricotta Pasta
This pasta is our go-to side dish for weeknight dinners. It is packed full of delicious flavor! We love it as a side dish with our favorite protein or as a meatless main dish. This pasta pairs perfectly with light and fresh sides that let the bright, creamy flavors shine.
Looking for more recipes to serve alongside this pasta? Here are some popular recipes:
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Lemon Ricotta Pasta
Yield: 4 people
Lemon Ricotta Pasta Recipe – light, creamy, and full of fresh lemon flavor—perfect for a quick summer dinner! Made with just a few simple ingredients and ready in about 20 minutes. No cooking the sauce, just toss and serve! Great with salad, garlic bread, or grilled chicken. Save this recipe for busy weeknights or easy entertaining!
- 12 -oz pasta
- 1 cup whole-milk ricotta cheese
- 1 cup grated parmesan cheese
- 1½ Tbsp olive oil
- 2 lemons, zested and juiced
- 2 Tbsp chopped fresh basil
- 2 cloves garlic minced
- ¼ tsp red pepper flakes or to taste
-
Bring a large pot of water to a boil over high heat. Add salt and noodles to the water and cook according to the package instructions for al dente. Use a measuring cup and reserve about a cup of pasta cooking water. Drain and set aside.
-
While the pasta cooks, whisk together ricotta cheese, parmesan cheese, fresh garlic, red pepper flakes, fresh basil, lemon zest, and fresh lemon juice. Add some reserved pasta water to the ricotta mixture and stir until smooth. Season with salt and black pepper, to taste.
-
Add the cooked pasta to the sauce and stir until combined. Add more hot pasta water if needed. Garnish with red pepper flakes, lemon zest, and parmesan cheese.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Steph
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Pin this recipe to your favorite board now to remember it later!
