Creamy, bright, and ready in just 15 minutes, this Lemon Ricotta Pasta is the kind of easy dinner that feels a little more special than the effort required. Whole milk ricotta, Parmesan, fresh lemon, and hot pasta water come together to create a silky sauce without any heavy cream.
As a cookbook author and professional recipe developer, I love recipes like this because they rely on a few simple ingredients but still deliver plenty of flavor. The fresh lemon keeps the ricotta sauce light and vibrant, while Parmesan adds just enough richness to make this pasta feel restaurant-worthy.
If you love easy pasta dinners, try my Creamy Pancetta Pasta with Peas and Mushrooms, Pink Pasta, or Nduja Pasta next.
Jump to:
- Why You'll Love This Recipe
- Lemon Ricotta Pasta Ingredients
- Step by Step Directions
- How to Make Ricotta Pasta Creamy
- Tina's Tips and Tricks
- Recipe Substitutions and Variations
- What Pasta Works Best with Ricotta Sauce?
- Storage and Reheating
- Frequently Asked Questions
- What to Serve with Lemon Ricotta Pasta
- Lemon Ricotta Pasta
Why You'll Love This Recipe
- Ready in 15 minutes:Â This is an ideal dinner for busy weeknights when you need something fast but still satisfying.
- Creamy without heavy cream:Â Ricotta and starchy pasta water create a smooth, creamy sauce without making the pasta feel overly rich.
- Fresh and flavorful:Â Lemon zest and juice brighten the entire dish, while Parmesan adds savory depth.
- Made with simple ingredients:Â You only need a handful of easy-to-find ingredients to make this pasta.
- Easy to customize:Â Add vegetables, chicken, shrimp, or fresh herbs depending on what you have on hand.
Lemon Ricotta Pasta Ingredients
Here are the simple ingredients you will need for this recipe.
- Pasta:Â Spaghetti works beautifully here, but linguine, bucatini, fettuccine, or another pasta shape can also be used.
- Whole milk ricotta cheese:Â Whole milk ricotta gives the sauce the creamiest texture and richest flavor.
- Parmesan cheese:Â Freshly grated Parmesan adds saltiness and helps give the ricotta sauce more depth.
- Fresh lemon juice:Â Freshly squeezed lemon juice gives the pasta its bright, citrusy flavor.
- Lemon zest:Â Zest adds concentrated lemon flavor without making the sauce overly acidic.
- Extra virgin olive oil:Â A small amount adds richness and helps create a smooth sauce.
- Kosher salt:Â Season the pasta water generously and adjust the finished sauce to taste.
- Black pepper:Â Freshly ground black pepper balances the creamy ricotta and lemon.
- Reserved pasta water:Â The starchy water loosens the ricotta and helps create a silky sauce that clings to the pasta.
Step by Step Directions
Let's make lemon ricotta pasta together.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve 1 cup of the pasta water.
Make the ricotta sauce
While the pasta cooks, combine the ricotta, Parmesan, lemon juice, lemon zest, olive oil, salt, black pepper, and ¼ cup of the reserved pasta water in a large bowl. Stir until smooth and creamy.
Toss the pasta
Add the hot drained pasta directly to the ricotta mixture. Toss until the pasta is evenly coated, adding additional reserved pasta water 1 to 2 tablespoons at a time until the sauce is silky and creamy.
Serve
Divide the pasta between bowls and top with additional Parmesan, fresh basil, red pepper flakes, or a drizzle of olive oil, if desired. Serve immediately.
How to Make Ricotta Pasta Creamy
- The key to a creamy ricotta pasta sauce is using hot pasta and starchy pasta water.
- Ricotta on its own is thick, so adding a small amount of hot pasta water loosens it and helps it coat the noodles evenly. Start with about ¼ cup and add more gradually as needed.
- Avoid adding all of the pasta water at once. It is much easier to thin the sauce than to fix a sauce that has become too watery.
- You also want to toss the pasta with the ricotta mixture while the pasta is still hot. The heat helps soften the cheese and creates a smoother sauce.
Tina's Tips and Tricks
- Use whole milk ricotta. It gives the sauce a smoother, creamier texture than lower-fat versions.
- Save the pasta water. The starch in the cooking water is what transforms the thick ricotta into a silky pasta sauce.
- Add pasta water gradually. Start with a small amount and add more as needed so the sauce does not become watery.
- Use fresh lemon. Both the zest and juice are important here and give the sauce much more flavor than bottled juice alone.
- Serve immediately. Ricotta-based pasta sauces thicken quickly as they cool, so this dish is at its best right after tossing.
Recipe Substitutions and Variations
This easy lemon ricotta pasta is simple to customize.
- Add vegetables:Â Stir in baby spinach, peas, asparagus, zucchini, or arugula.
- Add protein:Â Top the pasta with grilled chicken, shrimp, salmon, or Italian sausage.
- Add garlic:Â If you prefer a more savory sauce, stir in one small grated or minced garlic clove.
- Use different pasta:Â Linguine, bucatini, rigatoni, penne, or orecchiette all work well.
- Add more heat:Â Sprinkle in red pepper flakes for a subtle kick.
- Add fresh herbs:Â Basil, parsley, chives, or mint all pair nicely with lemon.
What Pasta Works Best with Ricotta Sauce?
- Long pasta shapes like spaghetti, linguine, and bucatini work especially well because the creamy ricotta sauce coats each strand.
- Short pasta also works, particularly shapes with ridges or curves that can hold onto the sauce. Rigatoni, penne, fusilli, and orecchiette are all good options.
- The most important thing is to reserve pasta water before draining, regardless of which pasta you use.
Storage and Reheating
- Store leftover lemon ricotta pasta in an airtight container in the refrigerator for up to 3 days.
- The sauce will thicken as it sits, so add a small splash of water or milk before reheating.
- Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring between each interval.
- For the best texture, I recommend serving this pasta immediately after cooking.
Frequently Asked Questions
Yes. Part-skim ricotta will work, but whole milk ricotta creates a creamier, richer sauce.
Ricotta naturally has a slightly textured consistency, but using whole milk ricotta and mixing it with hot pasta water helps create a smoother sauce. Be sure to toss the sauce with the pasta while everything is still warm.
Fresh lemon juice is strongly recommended because the flavor is brighter and fresher. You also need fresh lemon zest for the best lemon flavor.
What to Serve with Lemon Ricotta Pasta
Because this pasta is creamy and bright, I like serving it with simple vegetables, salads, or lighter proteins.
Try it with:
- Arugula Pizza for an easy Italian-inspired dinner spread.
- Kale and Cannellini Bean Salad for something fresh and hearty.
- Oven Shrimp Skewers for an easy protein.
- Roasted Portobello Mushrooms for a simple vegetable side.
A simple green salad and crusty bread are also perfect alongside this pasta
Lemon Ricotta Pasta
Ingredients
- 1 pound spaghetti or other pasta
- 1 cup whole milk ricotta cheese
- ½ cup finely grated Parmesan cheese plus more for serving
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup reserved pasta water as needed
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Before draining, reserve 1 cup of pasta water.
- Make the ricotta sauce. While the pasta cooks, combine ricotta cheese, Parmesan cheese, lemon juice, lemon zest, olive oil, salt, black pepper, and ¼ cup reserved pasta water in a large bowl. Stir until smooth and creamy.
- Toss the pasta. Add the hot drained pasta directly to the ricotta mixture and toss until evenly coated. Add additional reserved pasta water, 1 to 2 tablespoons at a time, until the sauce is silky and coats the pasta.
- Serve. Divide between bowls and top with additional Parmesan, fresh basil, red pepper flakes, or a drizzle of olive oil, if desired. Serve immediately.
Notes
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Emily says
In under 30 min you can make a dinner that tastes like something you would order at a restaurant while on vacation!!
Christina Musgrave says
Yes!! It totally has summer vacation vibes!
Diane RUTAN says
Could you make this vegan? Is there a decent ricotta substitute?
Christina Musgrave says
I don't specialize in vegan recipes, but I know there are vegan ricotta recipes out there that you can make with nutritional yeast and tofu if you wanted to give that a try!