Introduction

Lemon Ricotta Pasta is the perfect dish for those nights when you want something light, flavorful, and easy to whip up. It’s a beautiful balance of creamy ricotta cheese and the bright, refreshing zest of lemon—what more could you want in a pasta dish? The ricotta sauce is velvety smooth, hugging each strand of pasta with a richness that feels indulgent without being heavy. Meanwhile, the lemon adds a burst of citrus that instantly lifts the entire dish, giving it that perfect pop of freshness.

I first discovered this dish on one of those evenings when I had a fridge full of random ingredients and just needed something quick yet satisfying. A tub of ricotta and a fresh lemon were all it took to create something that felt special. And boy, did it deliver! The creamy texture from the ricotta combined with the tangy lemon was such a delightful contrast, and the pasta absorbed all those flavors beautifully. What I love most about this recipe is how versatile it is—you can keep it simple with just the ricotta and lemon, or add in some fresh herbs, a sprinkle of Parmesan, or even roasted veggies for extra flavor.

Whether you’re craving a light meal after a long day or want to serve something elegant to guests, Lemon Ricotta Pasta is guaranteed to be a hit. It’s the kind of dish that feels fancy without the fuss, and I can promise it’ll leave everyone at the table asking for seconds!

Perfect for:

Light weeknight dinners
Spring and summer meals
Quick and easy weeknight pasta
Pasta lovers
Vegetarians (when paired with a plant-based pasta)

Why You’ll Love This Recipe

Here’s why Lemon Ricotta Pasta will become your go-to pasta dish:

Creamy and Zesty: The ricotta provides a luscious, creamy texture that complements the vibrant citrus flavor of the lemon, creating a wonderfully balanced sauce.
Quick and Easy: This pasta is made in under 30 minutes, making it perfect for busy nights when you want something delicious but don’t have a lot of time.
Light and Refreshing: With its fresh lemon and simple ingredients, this pasta feels light and refreshing, yet still satisfying.
Customizable: You can easily add vegetables like spinach or peas, or even toss in some grilled chicken for added protein.
Vegetarian-Friendly: This recipe is naturally vegetarian and can be made vegan by substituting the ricotta for a plant-based alternative.

Preparation and Cooking Time

Total Time: 25 minutes
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4 servings
Calories per serving: Approximately 450-500 calories
Key Nutrients: Protein: 12g, Carbs: 60g, Fat: 18g

Ingredients

Here’s what you’ll need to make Lemon Ricotta Pasta:

12 oz pasta (such as spaghetti, fettuccine, or penne)
1 cup ricotta cheese (full-fat or part-skim)
1 lemon (zested and juiced)
2 tablespoons olive oil
2 cloves garlic, minced
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Optional: 1 cup peas or spinach (for added vegetables)

Ingredient Highlights

Ricotta Cheese: The star ingredient that provides a creamy, rich base for the sauce. It’s mild in flavor, allowing the lemon to shine.
Lemon: The zesty lemon zest and juice offer a fresh, tangy brightness that cuts through the richness of the ricotta.
Olive Oil: A high-quality olive oil enhances the flavor of the pasta and helps to bring the sauce together.
Parmesan Cheese: Adds a salty, nutty flavor that deepens the overall taste of the dish and helps bind the sauce to the pasta.

Step-by-Step Instructions

Here’s how to make Lemon Ricotta Pasta:

Cook the Pasta:

Boil Water: Bring a large pot of salted water to a boil.
Cook the Pasta: Add the pasta and cook according to the package directions until al dente. Reserve 1 cup of pasta water before draining.

Prepare the Sauce:

Heat the Olive Oil: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the Ricotta: Stir in the ricotta cheese and cook for an additional 2-3 minutes, allowing the ricotta to warm up and become creamy.
Incorporate Lemon: Add the lemon zest and lemon juice to the ricotta, stirring until combined. Season with salt and pepper to taste.
Thin the Sauce: Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

Combine Pasta and Sauce:

Toss the Pasta: Add the drained pasta to the skillet and toss to coat the pasta in the creamy ricotta sauce. If needed, add a bit more pasta water to help the sauce coat the pasta evenly.
Finish with Parmesan: Stir in the grated Parmesan cheese for extra creaminess and flavor.

Serve:

Garnish and Serve: Serve the pasta immediately, garnished with fresh basil or parsley. For extra flavor, you can add more grated Parmesan on top.

How to Serve

Lemon Ricotta Pasta is a versatile dish that can be served in various ways:

As a Main Course: Serve as a light yet satisfying main dish, perfect for any dinner.
With Grilled Vegetables: Pair with grilled vegetables like asparagus, zucchini, or bell peppers for a well-rounded meal.
With Protein: Add grilled chicken, shrimp, or a poached egg for extra protein and richness.
On the Side: Serve it as a side dish alongside a salad or your favorite protein.
With Crusty Bread: Enjoy with a side of crusty bread to soak up the creamy sauce.

Additional Tips

Here are some tips to make your Lemon Ricotta Pasta even better:

Use Fresh Lemon: Fresh lemon zest and juice will give the best flavor. Avoid bottled lemon juice for the most vibrant citrus taste.
Adjust the Sauce Consistency: If the sauce is too thick, add more reserved pasta water to thin it out. If it’s too thin, let it cook for an additional minute to thicken.
Add Protein: To make this dish heartier, add grilled chicken, shrimp, or even bacon for extra flavor.
Mix in Vegetables: For added nutrition, toss in spinach, peas, or roasted cherry tomatoes.
Use Fresh Herbs: Fresh basil or parsley not only adds color but also enhances the flavor of the dish.

Recipe Variations

Here are 10 variations you can try for Lemon Ricotta Pasta:

Spinach Lemon Ricotta Pasta: Add fresh spinach to the sauce for a burst of color and nutrients.
Lemon Ricotta Pasta with Chicken: Toss in some grilled or sautéed chicken for added protein.
Lemon Ricotta Pasta with Shrimp: Add sautéed shrimp for a seafood twist on this classic.
Zucchini Lemon Ricotta Pasta: Mix in sautéed zucchini for extra texture and flavor.
Vegan Lemon Ricotta Pasta: Use a plant-based ricotta cheese alternative for a vegan version of this dish.
Lemon Ricotta Pasta with Walnuts: Add toasted walnuts for a bit of crunch and nuttiness.
Lemon Ricotta and Pea Pasta: Stir in some fresh or frozen peas for a pop of color and sweetness.
Lemon Ricotta and Bacon Pasta: Add crispy bacon for a salty, savory contrast to the creamy ricotta.
Lemon Ricotta and Arugula Pasta: Toss in some fresh arugula for a peppery bite and added freshness.
Lemon Ricotta and Pesto Pasta: Mix in a spoonful of pesto for a unique and flavorful twist on the traditional recipe.

Freezing and Storage

Freezing: This dish is best served fresh, but you can freeze the pasta without the herbs or cheese for later. To freeze, place the cooled pasta and sauce in an airtight container and freeze for up to 1 month. Reheat in a pan with a splash of water or broth to loosen the sauce.
Storage: Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat, adding a bit of pasta water to keep it creamy.

Special Equipment

Here are some special equipment items to make preparing your Lemon Ricotta Pasta easier:

Large Pot: A large pot is essential for boiling the pasta and ensuring it cooks evenly.
Skillet or Sauté Pan: A wide skillet or sauté pan is ideal for making the creamy ricotta sauce and tossing the pasta.
Microplane Zester: A microplane is perfect for finely zesting the lemon without the bitterness of the pith.
Tongs: Use tongs to easily toss the pasta in the sauce without breaking it.
Grater: A grater for fresh Parmesan cheese will help you get that perfect amount for topping the pasta.

FAQ Section

Can I use other types of pasta for this recipe?
Yes, you can use any type of pasta you prefer, such as spaghetti, fettuccine, or penne.
Can I make this dish in advance?
This dish is best served immediately after cooking, but you can prepare the ricotta sauce ahead of time and store it in the fridge for up to 2 days.
Can I make this dish vegan?
Yes, you can use a plant-based ricotta substitute and vegan Parmesan to make this dish vegan.
Can I add meat to this pasta?
Yes, grilled chicken, shrimp, or even bacon would pair wonderfully with this dish.
What can I do if the sauce is too thick?
If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

Conclusion

Lemon Ricotta Pasta is a simple yet elegant dish that brings together the richness of creamy ricotta with the bright, zesty flavors of lemon. The combination of smooth pasta and tangy lemon creates a refreshing and balanced meal that’s both satisfying and light. Whether you enjoy it on its own as a main course or as a side to complement your favorite protein or vegetables, this pasta is sure to delight your taste buds.

This dish is quick and easy to prepare, making it an ideal choice for busy weeknights or relaxing weekend dinners. The versatility of the recipe allows you to get creative with ingredients, adding your favorite herbs, nuts, or a sprinkle of Parmesan for an extra layer of flavor. With its bright, fresh taste, it’s like having a little taste of summer all year round.

I can’t wait to see how your Lemon Ricotta Pasta turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!