Lemon ricotta pasta is a simple pasta is so rich and creamy! This easy dinner recipe takes just 20 minutes to make.
This Lemon Ricotta Pasta is the perfect quick and easy dinner. This simple pasta dish can be made in just 20 minutes, which makes it ideal for busy weeknights!
Made with just a few simple ingredients like ricotta cheese, lemon, and pasta, it’s a rich and comforting dinner. The creamy ricotta sauce pairs beautifully with the bright, fresh lemon zest.
Whether you're a seasoned cook or a beginner, this easy pasta recipe is sure to become a go-to favorite dinner!
Ingredient notes and substitutions
- Spaghetti: You could use a similar noodle, like bucatini or linguine, if you prefer.
- Ricotta: I recommend using whole milk ricotta for the creamiest pasta. You could use part-skim if you want lighter pasta.
- Parmesan cheese: I like to use freshly grated Parmesan for the freshest taste.
How to make lemon ricotta pasta
Here you'll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Cook spaghetti to al dente according to package directions in a large pot of boiling salted water. Reserve 1 cup pasta water.
Step 2: Return spaghetti to the pot.
Step 3: In a medium bowl, stir together ricotta, grated cheese, olive oil, lemon zest, lemon juice, and garlic.
Step 4: Season with salt and pepper.
Step 5: Add ricotta mixture to pasta along with ¼ cup reserved pasta water and toss, adding more pasta water as needed to coat the noodles.
Step 6:Top with basil, additional grated cheese, and a sprinkle of black pepper just before serving.
Serving suggestions
I like to serve this pasta with a fresh green salad or lightly steamed vegetables to help round out the meal.
Storage
Store any leftover pasta in an airtight container in the refrigerator. The pasta will keep for up to 4 days when properly stored in the fridge.
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Lemon Ricotta Pasta
Ingredients
- 1 pound uncooked spaghetti
- 1 cup whole milk ricotta
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ cup olive oil
- Zest and juice of 1 lemon
- 1 clove garlic peeled and grated
- Kosher salt
- Freshly ground black pepper
- Fresh basil
Instructions
- Cook spaghetti to al dente according to package directions in a large pot of boiling salted water. Reserve 1 cup pasta water.1 pound uncooked spaghetti
- Return spaghetti to the pot.
- Meanwhile, in a medium bowl, stir together ricotta, grated cheese, olive oil, lemon zest, lemon juice, and garlic.1 cup whole milk ricotta, ½ cup freshly grated Parmesan cheese, ½ cup olive oil, Zest and juice of 1 lemon, 1 clove garlic
- Season with salt and pepper.
- Add ricotta mixture to pasta along with ¼ cup reserved pasta water and toss, adding more pasta water as needed to coat the noodles.
- Top with basil, additional grated cheese, and a sprinkle of black pepper just before serving.
Notes
- Spaghetti: You could use a similar noodle, like bucatini or linguine, if you prefer.
- Ricotta: I recommend using whole milk ricotta for the creamiest pasta. You could use part-skim if you want lighter pasta.
- Parmesan cheese: I like to use freshly grated Parmesan for the freshest taste.
- Nutrition values are estimates.
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