Creamy Lemon Ricotta Pasta

There’s something magical about a dish that comes together in minutes yet feels like a restaurant-quality meal. Lemon ricotta pasta is one of those recipes—creamy, fresh, and full of bright flavors.

It’s a perfect balance of richness from the ricotta cheese and tanginess from the lemon, making every bite light yet satisfying.

What makes this dish truly special is how simple and budget-friendly it is. With just a handful of ingredients, you can create a delicious meal without spending hours in the kitchen. It’s also a great way to use pantry staples like pasta, olive oil, and cheese, so you don’t have to make an extra trip to the store.

I love making lemon ricotta pasta on busy weeknights when I need something quick and comforting. It’s also perfect for warmer months because it feels light and refreshing compared to heavier, cream-based pasta dishes. Whether you’re cooking for yourself, your family, or even guests, this recipe is sure to impress with minimal effort!

About Lemon Ricotta Pasta

Lemon ricotta pasta is a simple yet flavorful dish that brings together creamy ricotta cheese, fresh lemon juice, and tender pasta. Unlike traditional creamy pasta sauces that rely on heavy cream, this recipe uses ricotta cheese to create a light, velvety texture. The addition of lemon adds a zesty freshness that makes it stand out from other cheesy pasta dishes.

Compared to classic Alfredo or carbonara, lemon ricotta pasta feels less heavy but still delivers that comforting, creamy taste. It’s also much easier to make—there’s no need for complicated sauce techniques or long simmering times. Just mix the ricotta with lemon, toss it with hot pasta, and you’ve got a delicious meal in minutes!

Why You’ll Love It

1. Super Quick & Easy – You can make this entire dish in under 20 minutes, making it perfect for busy weeknights.
2. Light Yet Creamy – The ricotta cheese gives a rich, creamy texture without being too heavy, making it a great alternative to cream-based sauces.
3. Budget-Friendly – With just a few simple ingredients, you can create a restaurant-quality dish without breaking the bank.
4. Kid-Friendly & Customizable – The mild, creamy taste is great for picky eaters, and you can add veggies or protein to make it your own.
5. Perfect for Any Season – It’s refreshing enough for summer but comforting enough to enjoy all year round.

Ingredients

• Pasta:
  • 12 oz pasta (spaghetti, fettuccine, or your favorite shape)
  • Salt (for boiling water)
• Ricotta Lemon Sauce:
  • 1 cup ricotta cheese (whole milk for the creamiest texture)
  • 1 large lemon (zested and juiced)
  • ¼ cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp garlic powder (or 1 clove fresh garlic, minced)
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
• To Finish:
  • ½ cup pasta water (reserved from boiling the pasta)
  • Fresh basil or parsley (for garnish)
  • Red pepper flakes (optional, for a little heat)

Ingredient Notes

• Ricotta Cheese: Whole milk ricotta makes the sauce extra creamy, but if you want a lighter version, you can use part-skim ricotta. Just note that it won’t be as rich.
• Lemon: Fresh lemon juice is key! Bottled lemon juice won’t give you the same bright, fresh flavor. The zest adds even more citrusy goodness.
• Parmesan Cheese: Freshly grated Parmesan melts better and has a stronger, nuttier flavor than pre-grated cheese.
• Pasta Water: Don’t skip this! The starchy water helps loosen the sauce and makes it cling beautifully to the pasta.

Kitchen Tools Needed

• Large Pot – For boiling the pasta. A deep, wide pot helps prevent sticking and ensures even cooking.
• Colander – To drain the pasta while reserving some starchy water for the sauce.
• Mixing Bowl – For combining the ricotta, lemon, and other sauce ingredients before tossing with the pasta.
• Microplane/Zester – To zest the lemon easily. A fine grater also works if you don’t have a zester.
• Juicer or Fork – For squeezing out fresh lemon juice without seeds.
• Tongs or Pasta Spoon – Helps toss the pasta with the sauce evenly. I love using tongs for an easy mix!
• Cheese Grater – If using fresh Parmesan, a handheld grater makes shredding quick and easy.

I love using OXO’s Good Grips Zester—it makes zesting lemons so smooth and effortless! If you cook pasta often, a spaghetti claw or tongs are great for evenly coating noodles with sauce.

Cooking Instructions

Step 1: Boil the Pasta (8-10 minutes)

1. Bring a large pot of salted water to a boil. (Use about 1 tablespoon of salt per 4 quarts of water—it enhances the pasta’s flavor!)
2. Add the pasta and cook according to the package instructions until al dente (firm to the bite).
3. Pro Tip: Before draining, scoop out ½ cup of pasta water and set it aside. This starchy water will help create a silky sauce.
4. Drain the pasta and set it aside.

Step 2: Make the Ricotta Lemon Sauce (2-3 minutes)

5. In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan, olive oil, garlic powder, salt, and black pepper.
6. Stir everything together until smooth and creamy. If the mixture seems too thick, add a splash of pasta water to loosen it up.

Step 3: Toss Everything Together (2-3 minutes)

7. Add the hot pasta directly into the bowl with the ricotta sauce. Toss well to coat every strand evenly.
8. If the sauce feels too thick, slowly add a little reserved pasta water (a few tablespoons at a time) until you get a smooth, velvety texture.
9. I love adding a final drizzle of olive oil here for extra richness!

Step 4: Garnish and Serve (1-2 minutes)

10. Transfer to serving plates and sprinkle with fresh basil or parsley.
11. If you like a little spice, add red pepper flakes for a subtle kick.
12. Serve immediately and enjoy!

Total Time: About 15-20 minutes from start to finish.

Tips and Tricks for Success

• Use Hot Pasta for a Creamy Sauce – The heat from freshly cooked pasta helps melt the ricotta and Parmesan, creating a smooth, velvety sauce. If the pasta cools down too much, the sauce won’t coat as well.
• Don’t Skip the Pasta Water – This starchy liquid is magic! It helps loosen the sauce and makes it cling perfectly to the pasta. Add a little at a time until you reach your desired consistency.
• Go Fresh for the Best Flavor – Fresh lemon juice and zest make a huge difference compared to bottled juice. The zest adds an extra punch of citrusy goodness!
• Mix Up the Herbs – Basil is a classic, but parsley, chives, or even arugula can add a fresh, peppery twist.
• Make It a Full Meal – Add grilled chicken, shrimp, or roasted veggies for extra protein and texture. Roasted cherry tomatoes are a great addition!

Ingredient Substitutions and Variations

• Pasta Options: Any pasta works! Spaghetti, linguine, fettuccine, or even short shapes like penne or rigatoni can be used. Whole wheat or gluten-free pasta also works well.
• Dairy-Free Version: Swap ricotta for blended silken tofu or a dairy-free ricotta alternative. Nutritional yeast can replace Parmesan for a cheesy, nutty flavor.
• Extra Creaminess: Stir in a tablespoon of mascarpone or a splash of heavy cream for an ultra-rich sauce.
• Add Protein: Grilled chicken, shrimp, or even crispy bacon make great additions if you want a heartier meal.
• Veggie Boost: Try adding sautéed spinach, zucchini, or roasted cherry tomatoes for extra freshness and color.

Serving Suggestions

• Garlic Bread & Green Salad – I love serving this pasta with warm, buttery garlic bread and a crisp green salad. It balances the richness of the ricotta beautifully!
• Grilled Chicken or Shrimp – For a heartier meal, add some grilled chicken or shrimp on the side (or mix them right in!). The lemony flavors pair perfectly with seafood.
• Roasted Vegetables – Serve with roasted asparagus, zucchini, or cherry tomatoes for a pop of color and extra nutrition.
• Soup & Pasta Combo – A light soup, like a lemony vegetable broth or classic tomato soup, makes a cozy, well-rounded meal.
• Chilled White Wine – If you’re making this for a date night or special occasion, pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a refreshing contrast.

Storage and Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, but don’t worry—it’s easy to fix when reheating!
• Reheating: Warm the pasta gently on the stove over low heat, adding a splash of milk, water, or extra olive oil to bring back the creamy texture.
• Microwave: Heat in short 30-second bursts, stirring in between, and add a little liquid if needed.
• Not Freezer-Friendly: This pasta is best enjoyed fresh since ricotta can become grainy when frozen and thawed. If you need to prep ahead, cook the pasta separately and mix it with fresh ricotta sauce when ready to eat.

Frequently Asked Questions

Can I use cottage cheese instead of ricotta?

Yes! If you don’t have ricotta, blended cottage cheese is a great substitute. It has a similar creamy texture but is slightly tangier. Just blend it until smooth for the best consistency.

What’s the best pasta shape for this dish?

Long pasta like spaghetti, linguine, or fettuccine works best because it holds onto the creamy sauce beautifully. However, short pasta like penne or rigatoni will also work if that’s what you have on hand!

How can I make this pasta more filling?

Try adding grilled chicken, shrimp, or even crispy bacon. You can also toss in roasted veggies like zucchini, bell peppers, or cherry tomatoes for extra flavor and texture.

Can I make this ahead of time?

You can prepare the ricotta sauce in advance and store it in the fridge for up to 2 days. When ready to serve, cook fresh pasta and mix it with the sauce, adding a little warm pasta water to bring it back to a creamy consistency.

How do I make this dish extra lemony?

For a stronger lemon flavor, add more lemon zest or an extra squeeze of fresh lemon juice. Just be careful not to overpower the creamy ricotta base!

Can I serve this cold as a pasta salad?

Yes! This dish tastes great as a chilled pasta salad. Just mix the pasta and ricotta sauce, refrigerate for about 30 minutes, and enjoy it cold. Add some arugula or spinach for extra freshness!

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I’d love to hear how this turns out for you! Let me know in the comments—how do you like your lemon ricotta pasta? If you tried any fun variations, share them below. Happy cooking!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!