Pasta with Ricotta and Lemon is bright, flavorful, and so easy. It’s done in under 20 minutes, and uses just 8 simple ingredients. Make this next time you are wanting an easy dinner that’s absolutely delicious.
I love pasta for dinner. Here are some of my favorite pasta dishes to serve for my family: my Pasta with Basil and Tomato and my Tuscan Creamy Garlic Chicken. Try them, you won’t be disappointed.
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Why this Lemon Ricotta Pasta Recipe is a Keeper
My lemon ricotta pasta recipe is not only quick and easy, it’s also incredibly delicious. It’s a great dish to add to a go-to dinner recipe stash. It looks special but is super quick.
- Quick Dinner: Ready in about 20 minutes.
- Simple Ingredients: Made with pantry staples and fresh lemon. The bright lemon flavor is delicious.
- Creamy Without Heavy Cream: Fresh ricotta makes the sauce smooth and rich.
- Weeknight Friendly: Minimal prep and easy cleanup.
- Serve With: Serve this recipe with Rosemary Butter Rolls or Cold Asparagus Salad with Tomatoes.
How do you Keep Ricotta Pasta Sauce Creamy?
To keep your lemon ricotta pasta sauce creamy (not grainy, not clumpy, not watery), you want to control heat, timing, and dilution. Ricotta is naturally delicate. Treat it right and it becomes silky.One of the best ways to keep the pasta sauce creamy is to make sure to heat gently.
What Reader’s Are Saying…
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“So different and delicious with the lemon!!”
~ Michele
Ingredient Notes for Creamy Ricotta Cheese Pasta
All of the required ingredients are easy to find at the store, but you may even have some of the ingredients around your kitchen already. You will love this lemon ricotta pasta.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Ricotta Cheese: I prefer to use whole milk ricotta to make the creamy sauce, but you can use whatever you have.
- Lemon Zest: The zest from 1-2 lemons really brightens the ricotta mixture. Add lemon zest and juice to bring even more lemony flavor. Be sure to add just a little fresh lemon juice at a time.
- Parmesan Cheese: I also like to grate fresh parmesan for my easy lemon ricotta pasta.
Variations for this One-Pot Lemon Ricotta Pasta Dish
Make this easy ricotta and parmesan recipe is super flexible. Switch it up to make it work for your tastes.
➡️ Add Protein: Top with grilled chicken or shrimp.
➡️ Garlic Parmesan: Sauté garlic in olive oil before adding the pasta and parm.
➡️ Add Herbs: Fresh basil or parsley adds color and freshness.
➡️ Use Different Pasta: Try it with angel hair pasta, gluten-free pasta or with a short pasta like penne. Make sure to cook the pasta al dente. Even make a homemade pasta in place of the dried pasta.
Kitchen Tools To Make This Recipe Easier
You will need a couple different kitchen items to make this fresh lemon zest pasta just right.
- Large Pot: Cook your pasta in a big pot with plenty of room so it cooks evenly and doesn’t clump.
- Colander: For draining the cooked pasta quickly while keeping the texture al dente.
- Microplane or Fine Grater: Essential for getting ultra‑fine lemon zest that melts into the sauce instead of leaving bitter chunks.
How to Make Lemon and Ricotta Summer Pasta
This creamy lemon pasta comes together in 3 easy to follow steps. The lemon sauce is so good, it could be added to your meal rotation.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Noodles: Bring a large pot of salted water to a boil and add the pasta and cook pasta according to package directions. When done, reserve 1 cup pasta cooking water before you drain the pasta.
- Start the Sauce: Heat olive oil in a large skillet over medium heat. When hot, add the garlic and cook for a minute before you add the ricotta, cooked noodles and a little bit of pasta water.
- Finish Off: Stir while you let cook for a couple minutes. Add more pasta water as needed to get the sauce to the right consistency. When done, stir in the parmesan, lemon zest, salt and pepper.
Prep Ahead and Short Cut Tips to Love this Recipe
Preparing ingredients for this easy recipe ahead of time can help to save me time and kitchen space when it comes to making zesty lemon ricotta pasta.
➡️ Juice and Zest Lemon Early: Prepare the juice of one lemon and zest of lemon ahead of time for the lemon flavor.
➡️ Measure Ricotta: Have the cheese ready before pasta finishes for the smooth sauce.
➡️ Grate Parmesan Ahead: Fresh grated melts better and saves time while cooking.
Alternate Cooking Methods
You can serve this one-pot pasta with ricotta recipe another way by making it with roasted veggies.
- Add Roasted Vegetables: Roast vegetables separately and toss with pasta at the end.
Can I Add Spinach to Lemon Ricotta Pasta?
Yes, lemon ricotta pasta with spinach is delicious! Stir in fresh spinach leaves at the end so that the baby spinach into the sauce.
How to Store and Use Leftover Pasta al Limone
Store this creamy lemon ricotta pasta correctly so it’s just as good a second time.
- Storing: Store this light pasta dish in an airtight container up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of reserved pasta water or milk to loosen the sauce for the hot pasta.
- Using Leftovers: Turn leftovers into a baked pasta by topping with mozzarella and baking until bubbly.
Expert Tips for Making Lemon and Ricotta Pasta
➡️ Reserve a Cup of Pasta Water: Adding starchy pasta water to the sauce helps make the ricotta sauce smooth. Make sure to save a ½ cup of the pasta water before draining.
➡️ Mix Off Heat: Toss pasta with ricotta after removing from heat to prevent curdling.
➡️ Zest First: Zest the lemon before cutting to make it easier.
➡️ Add Water Slowly: Start with small amounts of pasta water until sauce is creamy.
➡️ Season Pasta Water: Properly salted water makes the al dente pasta taste better.
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Pasta with Ricotta and Lemon
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Ingredients
- 3 cups Pasta, uncooked
- 1 Tablespoon Olive oil
- 1 teaspoon Minced garlic
- 1 cup Ricotta cheese
- ¼ cup Grated parmesan cheese
- Zest of 1-2 Lemons, as desired
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper, to taste
Instructions
- Prepare the pasta according to package directions. Before draining off the water, reserve ½ cup of pasta water to use as needed in the ricotta sauce.
- In a skillet over medium heat, heat the olive oil.
- Once hot, add the garlic and cook 1 minute. Add the drained pasta and ricotta and a few tablespoons of the pasta water.
- Cook and stir for 4 minutes until water is absorbed and ricotta coats the pasta evenly. Add additional pasta water as needed to prevent the ricotta from burning.
- Add the Parmesan cheese, lemon zest, salt and pepper. Stir well and serve immediately.
Christina’s Notes
- Save a Cup of Pasta Water: That starchy water is the key to a silky ricotta sauce. Ladle out about ½ cup before you drain the pasta.
• Mix Off the Heat: Toss the hot pasta with the ricotta mixture after removing the pan from the burner to keep the sauce from curdling.
• Zest Before You Slice: It’s much easier to zest a whole lemon than a cut one.
• Add Pasta Water Gradually: Drizzle in small amounts until the sauce loosens and turns creamy.
• Salt the Water Well: Properly seasoned pasta water gives your al dente noodles better flavor from the start
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
So different and delicious with the lemon!!