Go Back

Lemon Ricotta Pasta Quick

A creamy, zesty pasta dish made with ricotta, lemon, Parmesan, and fresh herbs. Quick, comforting, and ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 cup ricotta cheese whole milk preferred
  • 0.5 cup Parmesan cheese grated, plus extra for serving
  • 2 lemons zest and juice
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp salt plus more for pasta water
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped
  • 1 pinch red pepper flakes optional

Equipment

  • Mixing bowls
  • Large pot
  • Skillet
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  3. In a large bowl, whisk ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper until smooth.
  4. Add hot pasta to the bowl. Toss well, adding reserved pasta water gradually until creamy.
  5. Top with extra Parmesan, parsley, and red pepper flakes. Serve immediately.

Notes

For best flavor, use fresh lemons and whole milk ricotta.