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This tangy, creamy Lemon Ricotta Pasta is light yet satisfying. It’s one of our favorite dishes for an evening when we’re eager to get dinner on the table.
Lemon Ricotta Pasta
This Lemon Ricotta Pasta is a quick and easy weeknight dinner recipe. The sauce comes together while the pasta is cooking. It has so many things I love – fresh ingredients, tangy lemon, creamy cheese, a little spice, and of course springy pasta cooked perfectly al dente.
Ingredients
- Pasta – I like to use short pasta, like penne or fusilli, for this recipe because it is easier to stir into the sauce. However, I have used longer noodles before and it tastes just as good!
- Olive Oil – You can use other neutral oils like grape seed or avocado if needed.
- Garlic – I always say fresh is best! Make sure to crush your cloves before mincing to maximize the flavor.
- Lemon Zest & Lemon Juice – Lemon zest is full of tangy, delicious lemon oil and adds so much flavor to the sauce.
- Red Pepper Flakes – I like to add a little spice to this dish, but you can omit if desired.
- Ricotta Cheese – The star player of this sauce, ricotta is a protein-rich, creamy cheese. Use whole-milk ricotta for best results.
- Parmesan Cheese – The best parmesan cheese is fresh grated. The pre-grated stuff has a coating on it that will clump up your sauce.
- Basil Leaves and Lemon Slices or Lemon Wedges – Basil and lemon on top just add that extra freshness and color on your plate.
Variations on Lemon Ricotta Pasta
If you want to change things up a bit with this Lemon Ricotta Pasta recipe, then I have a few suggestions! You could add greens like spinach or arugula. This pasta also goes great with asparagus and broccoli. I have also garnished this dish with cherry tomatoes. While ricotta cheese is a very protein-heavy cheese, you could add more protein with chicken or shrimp.
Recipe Tip
Don’t skip the pasta water! It makes the lemon ricotta sauce so creamy and helps it cling to the pasta. Pasta water is a great addition to almost any pasta sauce.
FAQ’s
Store leftovers in an airtight container in the fridge. They should last a week. To reheat, you may need to add a splash of milk and then cover and microwave until heated through.
Ricotta will not melt into the sauce. This isn’t meant to be a smooth sauce, the ricotta will retain its signature clumps. It is still delicious!
Loving Lemons
If you love lemon flavor in your savory dishes, like in this lemon ricotta pasta, then try some of our other delicious lemon-y recipes!
How to Make Lemon Ricotta Pasta
Lemon Ricotta Pasta
Ingredients
- 1 pound pasta noodles reserve 1 cup of water before draining pasta
- 3 tablespoons olive oil
- 4 cloves garlic minced
- zest and juice of 1 lemon
- red pepper flakes to taste
- 15 ounces whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- salt and black pepper to taste
- basil leaves for serving
- lemon slices for serving
Instructions
- Cook pasta according to package directions to al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, heat oil in a large skillet. Add garlic, lemon zest, lemon juice, and red pepper flakes. Saute until fragrant.
- Add the ricotta to the pan and whisk together until completely combined.
- Add the pasta water and parmesan cheese. Whisk until combined. Top with salt and pepper to taste.
- Add noodles and stir until coated.
- Serve with fresh basil leaves and lemon slices.
Nutrition Information
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I really enjoyed this recipe. It was easy to make and so delicious. I am keeping this in my dinner rotation!
Such a lovely combination in this dish! It tastes delicious. Gotta bookmark this one, thanks!