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A bowl of Lemon Ricotta Pasta topped with basil leaves and a lemon slice
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5 from 2 votes

Lemon Ricotta Pasta

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.
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Italian
Keyword: lemon ricotta pasta
Servings: 4
Calories: 738kcal
Author: Kelsey Crist

Ingredients

Instructions

  • Cook pasta according to package directions to al dente. Reserve 1 cup of pasta water before draining.
    A measuring cup full of pasta water held over a pot of pasta
  • While the pasta is cooking, heat oil in a large skillet. Add garlic, lemon zest, lemon juice, and red pepper flakes. Saute until fragrant.
    Oil, garlic, lemon zest, lemon juice, and red pepper flakes in a pan
  • Add the ricotta to the pan and whisk together until completely combined.
    Ricotta cheese in a pan mixed with spices and oil
  • Add the pasta water and parmesan cheese. Whisk until combined. Top with salt and pepper to taste.
    Lemon Ricotta Pasta Sauce in a pan
  • Add noodles and stir until coated.
    Noodles coated in Lemon Ricotta sauce in a large pan
  • Serve with fresh basil leaves and lemon slices.
    A bowl of Lemon Ricotta Pasta topped with basil leaves and a lemon slice

Nutrition

Calories: 738kcal | Carbohydrates: 90g | Protein: 29g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 61mg | Sodium: 243mg | Potassium: 392mg | Fiber: 4g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 323mg | Iron: 2mg