Lemon Ricotta Pasta Quick – Creamy, Bright & Easy
When life gets busy and you crave something cozy but refreshing, a bowl of creamy Lemon Ricotta Pasta Quick is the answer. Imagine silky pasta coated in a luscious ricotta sauce kissed with lemon zest, finished with Parmesan and fresh parsley. It’s a dish that comes together in under 30 minutes, yet feels like something special enough for guests.
This recipe is perfect for those weeknights when you want comfort but don’t want to spend hours in the kitchen. The beauty lies in its simplicity: a handful of fresh ingredients, minimal prep, and flavors that sing of sunshine.
Ingredients:
- 12 oz rigatoni (or pasta of choice)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese (plus extra for topping)
- 2 lemons (zest + juice)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt (plus extra for pasta water)
- ½ tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- Pinch of red pepper flakes (optional)
Instructions:
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- In a large mixing bowl, whisk together ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper until smooth.
- Add drained pasta to the bowl of ricotta mixture. Toss well, adding reserved pasta water a little at a time until the sauce reaches a silky, creamy consistency.
- Transfer pasta to serving bowls. Sprinkle with extra Parmesan, parsley, and red pepper flakes if desired.
- Serve immediately with a drizzle of olive oil and more lemon zest on top.
Tips & Tricks
- Always zest lemons before juicing—it’s easier.
- For extra creaminess, stir in a splash of heavy cream with the ricotta.
- Use whole-milk ricotta for best results.
Variations
- Add sautéed spinach, peas, or arugula for a veggie boost.
- Top with grilled chicken, shrimp, or roasted salmon for added protein.
- Swap parsley for basil for a different flavor twist.
Lemon Ricotta Pasta Quick
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- In a large bowl, whisk ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper until smooth.
- Add hot pasta to the bowl. Toss well, adding reserved pasta water gradually until creamy.
- Top with extra Parmesan, parsley, and red pepper flakes. Serve immediately.
Notes
Serving Suggestions
Pair this pasta with a crisp green salad and a loaf of warm, crusty bread. For drinks, a chilled glass of Sauvignon Blanc or sparkling water with lemon complements the dish beautifully.
Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce. Not recommended for freezing as ricotta can separate.
FAQ
- Can I make it ahead? You can mix the ricotta sauce ahead and refrigerate. Cook pasta fresh and combine just before serving.
- Can I use other cheese? Yes, mascarpone or cream cheese works well, though ricotta keeps it light and fresh.
- What pasta works best? Rigatoni, penne, or spaghetti—anything that holds the sauce well.
History / Fun Facts
Lemon and ricotta have been a classic Italian pairing for centuries, often used in pastries and cakes. When paired with pasta, this combination bridges savory and refreshing—a dish rooted in Southern Italian traditions where lemons flourish.
