Lemon Ricotta Pasta

This lemon ricotta pasta is light, creamy, and bright with a sauce that comes together in the time it takes to boil the noodles. ♡

Ricotta melts into a velvety coating when tossed with hot pasta and starchy water, while fresh lemon juice and zest cut through the richness. It’s the kind of simple, elegant pasta that proves you don’t need a long ingredient list to make something that tastes incredible.

Boil some water and zest a lemon. Let’s make it together.

Ingredients

Lemon Ricotta Pasta

• 12 oz rigatoni or penne
• 1 cup whole milk ricotta
• Zest and juice of 2 lemons
• 1/2 cup grated parmesan
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• Fresh basil leaves
• Salt and black pepper to taste

Optional:

• Grilled chicken or shrimp
• Baby arugula
• Toasted pine nuts
• Sun-dried tomatoes

How to Make Lemon Ricotta Pasta

1. Boil. Cook pasta in well-salted water until al dente. Reserve 1.5 cups of pasta water before draining.
2. Sauté. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook 30 seconds until fragrant.
3. Mix. In a bowl, whisk together the ricotta, lemon juice, lemon zest, and half the parmesan until smooth.
4. Toss. Add the drained pasta to the skillet, then pour the ricotta mixture over. Toss vigorously, adding pasta water a splash at a time until you get a silky, creamy sauce. Season with salt and pepper, top with basil and remaining parmesan.

Tips

• Use whole milk ricotta for the creamiest sauce. Low-fat ricotta will taste grainy.
• Zest the lemons before juicing them. It’s much easier to zest a whole lemon.
• The pasta water is essential. The starch helps the ricotta emulsify into a smooth sauce instead of clumping.
• Toss the pasta off the heat or over very low heat. High heat can make ricotta grainy.
• Add the lemon zest at the very end for the freshest, most vibrant lemon flavor.

Variations

• Add grilled shrimp or chicken for a more substantial meal.
• Toss in a handful of baby arugula at the end for peppery freshness.
• Add roasted cherry tomatoes for color and sweetness.
• Swap basil for fresh mint for a summery twist.
• Use brown butter instead of olive oil for a nutty, richer flavor.

FAQ

Lemon Ricotta Pasta

A light, creamy pasta with ricotta, fresh lemon, and parmesan that's ready in 20 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• - 12 oz pasta
• - 1 cup ricotta
• - Zest and juice of 2 lemons
• - 1/2 cup parmesan
• - 3 cloves garlic
• - 2 tbsp olive oil
• - Red pepper flakes basil

Method

 

1. INSTRUCTIONS:
2. **Boil.** Cook pasta al dente, reserve 1.5 cups pasta water.
3. **Sauté.** Cook garlic and pepper flakes in olive oil 30 seconds.
4. **Mix.** Whisk ricotta, lemon juice, zest, half the parmesan.
5. **Toss.** Combine pasta with ricotta mix, add pasta water until silky.

Notes

- Use whole milk ricotta.
- Pasta water is essential for smooth sauce.
- Serve immediately for best texture.

Something you might like :

Pesto Gnocchi with Cherry Tomatoes Chicken Crust Pizza