If you’re craving a meal that feels both luxurious and effortless, the Lemon Ricotta Pasta Recipe is about to become your new favorite. This dish magically combines creamy ricotta, zesty lemon, and perfectly cooked pasta to create a harmonious blend of bright and comforting flavors. It’s fresh enough to brighten any day but hearty enough to leave you fully satisfied. Whether you’re stirring up a quick weeknight dinner or impressing guests, this recipe balances simplicity and elegance with every bite.
Ingredients You’ll Need
Getting these simple, everyday ingredients together is all it takes to whip up this delightful pasta. Each component plays an essential role in building the dish’s luscious texture and vibrant taste, from the rich ricotta to the aromatic garlic and fresh lemon.
- 12 ounces pasta (spaghetti, linguine, or fettuccine): Choose your favorite long pasta for ideal sauce clinging.
- 1 cup whole milk ricotta cheese: This creamy base creates the sauce’s smooth, dreamy texture.
- 1 tablespoon lemon zest: Adds a fragrant citrus punch that wakes up the dish immediately.
- 2 tablespoons fresh lemon juice: Brings that bright, tart freshness that balances the richness.
- ¼ cup grated Parmesan cheese: Contributes a salty, nutty depth to the sauce.
- 2 tablespoons olive oil: Used to sauté garlic and meld flavors seamlessly.
- 2 cloves garlic (minced): Offers a warm, savory aroma and subtle bite.
- ¼ teaspoon red pepper flakes (optional): Adds a gentle heat that enhances complexity.
- ½ teaspoon salt: Essential for seasoning and enhancing every ingredient’s flavor.
- ¼ teaspoon black pepper: For a subtle spicy kick that complements lemon perfectly.
- ½ cup reserved pasta water: The starchy water helps create a silky, clingy sauce.
- Chopped fresh basil or parsley for garnish: Brightens the final dish with herbaceous freshness and color.
How to Make Lemon Ricotta Pasta Recipe
Step 1: Cook the pasta al dente
Start by boiling your pasta in plenty of salted water according to the package directions. The key here is to cook just until al dente so the pasta has a slight bite and can hold onto the sauce wonderfully. Before draining, be sure to scoop out and reserve half a cup of that starchy pasta water—you’ll see why in just a bit!
Step 2: Sauté the garlic and red pepper flakes
While your pasta is bubbling away, warm the olive oil in a skillet over medium heat. Toss in the minced garlic along with red pepper flakes if you fancy a touch of spice. Just a minute of sautéing releases incredible aromas without browning the garlic too much, ensuring it stays fragrant and mellow. Once done, remove from heat to prevent burning.
Step 3: Whisk together the ricotta sauce mixture
In a large mixing bowl, combine the ricotta cheese with lemon zest, fresh lemon juice, grated Parmesan, salt, and black pepper. Whisk these together until silky and combined, then stir in the fragrant olive oil and garlic from your skillet. This mixture is where all the creaminess and tangy brightness starts to meld into something magical.
Step 4: Toss the pasta in the lemon ricotta sauce
Add your perfectly drained pasta to the ricotta mixture and gently toss to coat every strand. Slowly stir in the reserved pasta water, a little at a time, until the sauce turns creamy and clings luxuriously to the noodles. This step is crucial because that pasta water thins the sauce just enough to feel velvety without losing its luscious body.
Step 5: Plate and garnish
Serve the pasta immediately so you can enjoy its fresh, creamy texture at its peak. Sprinkle with chopped basil or parsley and extra Parmesan if desired. The fresh herbs brighten the dish visually and with a subtle burst of flavor that perfectly complements the lemon ricotta sauce.
How to Serve Lemon Ricotta Pasta Recipe
Garnishes
Freshly chopped basil or parsley is a classic way to finish this dish, adding a beautiful green pop of color that invites you in. Additional grated Parmesan, a drizzle of good-quality olive oil, or a few lemon twists can also elevate presentation while enhancing taste.
Side Dishes
This Lemon Ricotta Pasta Recipe pairs beautifully with light, fresh sides such as a crisp green salad with a lemon vinaigrette or roasted seasonal vegetables. A basket of crusty garlic bread will also complement the creamy pasta while adding satisfying crunch.
Creative Ways to Present
For an eye-catching twist, try serving this pasta in individual shallow bowls with a sprig of basil on top and a small wedge of lemon on the side for guests to squeeze fresh juice. You could also add grilled shrimp or sautéed chicken for extra protein and an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. The creaminess will thicken slightly once chilled, but it keeps its flavor beautifully.
Freezing
Because the sauce is rich with dairy, freezing is not ideal as it might separate and lose its silky texture. For the best experience, enjoy this pasta fresh or refrigerated.
Reheating
When reheating, warm gently over low heat or in the microwave with a splash of water or broth to loosen the sauce and restore that perfect creamy finish. Stir gently to recombine the sauce and pasta evenly.
FAQs
Can I use low-fat ricotta for this recipe?
Yes, you can substitute low-fat ricotta, but keep in mind the sauce may be less creamy and rich. Whole milk ricotta gives the best texture, but low-fat works if you prefer a lighter version.
What type of pasta works best for Lemon Ricotta Pasta Recipe?
Long, thin pastas like spaghetti, linguine, or fettuccine are ideal because the sauce clings well to their surfaces. Feel free to experiment, but avoid very thick or tubular pasta which might overwhelm the delicate sauce.
Is this recipe vegetarian?
Absolutely! This Lemon Ricotta Pasta Recipe is vegetarian-friendly, featuring no meat or seafood unless you add extras like grilled chicken or shrimp as a variation.
Can I make this recipe vegan?
To make it vegan, substitute ricotta with a plant-based alternative and skip Parmesan or use a vegan substitute. Keep in mind the flavor and texture will change, but it can still be delicious.
How do I adjust the recipe for more servings?
Simply multiply the ingredient quantities based on how many people you’re serving. The method remains the same, just pair a bigger pot and bowl for mixing!
Final Thoughts
There’s something genuinely heartwarming about the fresh, creamy taste of this Lemon Ricotta Pasta Recipe that makes every meal feel special. It’s an effortless dish that never fails to impress with its bright flavors and smooth, comforting texture. I truly encourage you to give it a try soon—you might just find it becoming your go-to weeknight dinner or a lovely crowd-pleaser when friends come over.
Print
Lemon Ricotta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Lemon Ricotta Pasta recipe is a creamy, tangy, and comforting Italian-inspired dish that’s quick and easy to prepare. Featuring al dente pasta tossed in a luscious ricotta lemon sauce with a hint of garlic and Parmesan, it’s perfect for a light yet satisfying weeknight meal. Garnished with fresh herbs, this dish balances freshness and richness beautifully.
Ingredients
For the Pasta
- 12 ounces pasta (such as spaghetti, linguine, or fettuccine)
- ½ cup reserved pasta water
For the Sauce
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish
- Chopped fresh basil or parsley
- Additional Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually about 8-12 minutes depending on pasta type. Reserve ½ cup of the starchy pasta water before draining to help loosen the sauce later.
- Sauté Garlic: While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes if using. Sauté for about 1 minute until fragrant but not browned. Remove from heat immediately to prevent burning.
- Prepare the Sauce: In a large mixing bowl, whisk together ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper until smooth. Stir in the sautéed garlic and olive oil mixture to infuse the sauce with flavor.
- Toss Pasta with Sauce: Add the drained pasta to the ricotta mixture and gently toss to coat all the noodles evenly. Gradually add the reserved pasta water a little at a time, stirring as you go, until the sauce reaches a creamy, smooth consistency that clings well to the pasta.
- Garnish and Serve: Serve the pasta immediately, garnished with chopped fresh basil or parsley and an extra sprinkle of Parmesan cheese if desired. Enjoy this fresh and flavorful dish while warm.
Notes
- For added protein, top with grilled chicken or shrimp.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- When reheating, do so gently in a skillet or microwave with a splash of water or broth to restore the creamy texture.
