This lemon ricotta pasta is creamy, bright, and ready in just 20 minutes. With only a handful of ingredients, it's one of those easy pasta dinners you'll find yourself making again and again.
Creamy Ricotta Pasta with Lemon
Some nights, simple wins. A container of ricotta I often keep around for pancakes, some grated cheese, a lemon, and a box of pasta are all it takes to make this creamy pasta dinner. It’s always devoured; the recipe is generous, and when I use protein pasta, it’s even more filling.
Ingredients
Grab any shape pasta you have on hand to make this recipe. The velvety smooth and creamy sauce is made with ricotta cheese, which can be regular or part skim; grated Pecorino or Parmesan adds a salty, cheesy bite, fresh lemon zest and juice brighten the entire dish, olive oil makes the sauce silky, and a pinch of red pepper flakes adds just enough heat to balance the richness.
How to Make Lemon Ricotta Pasta
- Cook the pasta.
Cook the pasta until al dente, reserving plenty of pasta water before draining. That starchy water is what turns the ricotta into a smooth, creamy sauce. - Make the ricotta sauce.
While the pasta cooks, combine the other ingredients in a bowl. Having it ready means the hot pasta can melt everything together immediately. - Toss and serve.
Add the ricotta mixture to the hot pasta, along with some of the reserved pasta water, and toss until glossy and creamy. Finish with extra cheese and a drizzle of olive oil, then serve right away.
Laura’s Success Tips
You’ll reserve 1 cup of pasta water, which is more than the initial ½ cup you’ll add to thin out the sauce. The sauce will thicken as it cools. To thin it out, slowly add more hot pasta water and mix.
Ricotta adds some protein to this recipe, but to make it more protein-rich, I usually use protein pasta. You can also add cooked chicken or cooked shrimp.
Other Simple Pasta Recipes
If quick and delicious pastas are in your dinner rotation, make this creamy cottage cheese tomato pasta, my easy Alfredo pasta, or my daughter’s favorite spaghetti Carbonara.
Easy Lemon Ricotta Pasta
Ingredients
- 16 oz pasta
- 1 cup ricotta, regular or part skim
- ½ cup extra-virgin olive oil
- ½ cup finely grated Pecorino or Parmesan
- 1 lemon, zested and juiced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
Instructions
Cook the pasta:
- Cook the pasta according to the package directions. Reserve 1 cup of pasta water before draining. Return it to the pot.
Make the sauce:
- In a medium bowl, combine the ricotta, olive oil, grated cheese, lemon zest, lemon juice, red pepper flakes, and salt. You'll want to mix this while the pasta cooks, so you can combine it immediately after returning the pasta to the pot, when it's hot.
Combine:
- Add the ricotta mixture to the pasta along with ½ cup of reserved pasta water. Use kitchen tongs (if using spaghetti) or a spoon to toss and combine, adding a little more hot pasta water if needed.
Serve:
- Divide the pasta, drizzle a little fresh olive oil over the tops, and sprinkle with additional Pecorino or Parmesan.
The recommendations below may include affiliate links.
Melanie says
Ricotta makes this lemon pasta so delicious and creamy. I loved the recipe!