Lemon ricotta pasta tosses al dente pasta with a bright, creamy sauce made from whipped ricotta, lemon zest, garlic, and parmesan. It comes together in about 25 minutes using pantry staples, and the starchy pasta water helps the sauce cling to every noodle for a silky, restaurant-style finish.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Category: Main dish
Why You’ll Love This Lemon Ricotta Pasta
- The whipped ricotta sauce is creamy without needing heavy cream or butter.
- Ready in about 25 minutes with pantry staples and one skillet.
- Bright lemon flavor keeps the dish feeling light, not heavy.
- Easy to dress up with shrimp, chicken, or peas.
Ingredients You’ll Need
- 12 oz spaghetti or linguine
- 1 cup ricotta cheese
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- Reserved pasta water, as needed
How to Make Lemon Ricotta Pasta
- Cook the pasta according to the package directions until al dente. Reserve 1 cup of pasta water before draining.
- In a bowl, whip the ricotta with the lemon zest, lemon juice, olive oil, salt, and pepper until light and creamy.
- In a skillet, sauté the minced garlic in a bit of olive oil until fragrant, about 1 minute.
- Add the drained pasta to the skillet along with the whipped ricotta mixture, tossing to combine and adding reserved pasta water a little at a time to reach a creamy consistency.
- Stir in the parmesan and fresh basil.
- Serve immediately, topped with extra parmesan and a few dollops of ricotta.
Tips for the Best Lemon Ricotta Pasta
- Use whole-milk ricotta for the creamiest texture.
- Save the pasta water — the starch is key to a silky, clingy sauce.
- Be generous with the lemon zest for the best flavor.
- Add the pasta water gradually so the sauce doesn’t turn too thin.
Variations to Try
- Add grilled shrimp or chicken for extra protein.
- Stir in peas for a pop of color and freshness.
- Add red pepper flakes for a bit of heat.
How to Store It
Store in the fridge for up to 2 days. Reheat gently with a splash of water or milk to loosen the sauce.
Frequently Asked Questions
Can I make this ahead?
It’s best served fresh since the ricotta sauce can thicken as it sits, but leftovers reheat well with a splash of water.
Can I use a different pasta shape?
Yes, any long or short pasta shape works well.
Is this recipe vegetarian?
Yes, it’s naturally vegetarian as written.
Why do I need the pasta water?
The starchy pasta water helps the ricotta mixture cling to the noodles for a silky, cohesive sauce.