Creamy Lemon Ricotta Pasta – Bright, Silky, and Comfortingly Simple
Some pasta dishes feel heavy and indulgent, while others feel light and refreshing. Creamy lemon ricotta pasta manages to be both at the same time. It delivers a rich, velvety sauce without relying on cream or butter, instead using ricotta cheese and lemon to create something that feels luxurious yet fresh. It’s the kind of dish that tastes like sunshine in a bowl—comforting enough for cozy evenings, but bright enough for warmer days.
The beauty of this recipe lies in its simplicity. Ricotta cheese forms the base of the sauce, bringing a mild creaminess that coats every strand of pasta. Fresh lemon zest and juice cut through that richness, adding a vibrant citrus note that wakes everything up. A touch of garlic and olive oil rounds out the flavor, while parmesan adds depth and a savory finish.
This creamy lemon ricotta pasta is perfect for busy weeknights because it comes together quickly—often in the time it takes to boil the pasta. There’s no simmering sauce, no complicated steps, and no heavy cleanup. Everything blends together into a smooth, silky coating that clings beautifully to shapes like rigatoni, spaghetti, or fettuccine.
It’s also endlessly adaptable. You can keep it simple and elegant, or dress it up with vegetables, herbs, or protein depending on your mood. Whether served as a quick solo dinner or as part of a larger spread, this pasta feels special without being fussy. One bite, and it’s easy to see why lemon and ricotta are such a perfect pairing.
Ingredients:
- Pasta of choice
- Whole-milk ricotta cheese
- Olive oil
- Garlic, minced
- Fresh lemon zest
- Fresh lemon juice
- Parmesan cheese, finely grated
- Salt
- Black pepper
- Fresh basil or parsley (optional)
Instructions:
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a large bowl, combine ricotta cheese, olive oil, minced garlic, lemon zest, lemon juice, parmesan, salt, and black pepper.
- Whisk or stir until smooth and creamy.
- Add the hot drained pasta directly to the ricotta mixture.
- Toss gently, adding reserved pasta water a little at a time until the sauce becomes silky and coats the pasta evenly.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve immediately, garnished with fresh herbs and extra parmesan.
Creamy Lemon Ricotta Pasta
Ingredients
Equipment
Method
- Cook pasta in salted water and reserve pasta water.
- Mix ricotta, olive oil, garlic, lemon zest, lemon juice, parmesan, salt, and pepper.
- Add hot pasta and toss, loosening with pasta water as needed.
- Serve immediately with herbs and extra parmesan.
Notes
Tips & Tricks:
- Use whole-milk ricotta for the creamiest texture.
- Zest the lemon before juicing for maximum flavor.
- Add pasta water gradually to control sauce consistency.
Variations:
- Add sautéed spinach or peas for color and freshness.
- Stir in red pepper flakes for gentle heat.
- Top with grilled chicken or shrimp for extra protein.
Serving Suggestions:
- Serve with a crisp green salad.
- Pair with garlic bread or focaccia.
- Finish with extra lemon zest and cracked pepper.
Storage Information:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water to loosen the sauce.
FAQ:
- Can I use part-skim ricotta?
Yes, but the sauce will be slightly less creamy. - Does this taste very lemony?
It’s bright but balanced; adjust lemon to taste. - Can I make it gluten-free?
Absolutely—use your favorite gluten-free pasta.
History / Fun Facts:
Ricotta has long been used in Italian cooking for both savory and sweet dishes. Pairing it with lemon is a classic approach that highlights ricotta’s mild flavor while keeping dishes light, making it especially popular in southern Italian and spring-inspired recipes.
