Lemon Ricotta Pasta
Lemon Ricotta Pasta combines tender pasta with a rich ricotta cheese sauce featuring fresh lemon juice and zest. This creamy pasta dish is a simple yet elegant meal bursting with vibrant flavor! It’s also a perfect weeknight meal!
Zesty Lemon Pasta
Fresh lemon adds a bright, tangy flavor to lemon ricotta pasta. The acidity balances the creaminess of the ricotta and will definitely get you coming back for more, especially if you’re a lemon lover like me!
At any given time, you’ll find fresh lemons and limes in our refrigerator. We love lemon slices in water, and limes are a given for most cocktail recipes. Over the years, I’ve really grown fond of strong, tart flavors. Have you tried our Lemon Poppyseed Muffins or Lemon Mojitos yet?
Why This Recipe Works:
- LEMON FLAVOR – Adding lemon to recipes is my jam, and this one does not disappoint. Give it a try at your next pasta night!
- CREAMY AND DELICIOUS – The ricotta cheese mixture adds creaminess to this dish. Plus the flavor is unbelievably delicious.
- SIMPLE TO MAKE – While the pasta is cooking, you’ll make the ricotta cheese mixture. That way, this lemon ricotta pasta can be made in less than 30 minutes.
What You’ll Need:
- Pasta – We use spaghetti noodles. You could also use fettuccini or bucatini.
- Pasta Water
- Full-Fat Ricotta Cheese
- Parmesan Cheese – Make sure you freshly shred your parmesan cheese so it melts properly.
- Extra-Virgin Olive Oil
- Lemon – You’ll need one large lemon, fully zested and juiced.
- Kosher Salt and Freshly Ground Black Pepper
NOTE: Don’t forget to reserve some pasta water! We used at least half a cup in this recipe.
How to make Lemon Ricotta Pasta:
Step 1
Prep lemon. Rinse the lemon in cold water and pat dry. Then fully zest it and juice it.
Step 2
Grate the parmesan cheese. Use a box shredder to freshly grate the parmesan cheese. This is important so that the cheese melts!
Step 3
Make ricotta sauce. In a mixing bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon zest, and lemon juice. Add salt and pepper to taste, and stir to combine. Spoon the ricotta mixture into a large serving bowl or platter.
Step 4
Boil pasta. Boil pasta in a pot of boiling water until al dente. Add plenty of salt to the pasta water for flavor. Reserve one cup of pasta water.
NOTE: Don’t overcook the pasta. Watch it closely and cook until al dente (firm to the bite, offering a slight resistance when chewed).
Step 5
Add pasta to ricotta mixture. Use a large tongs to add the cooked pasta directly to the ricotta cheese mixture and combine well. Add reserved pasta water as needed to thin the sauce. (I used at least 1/2 cup of pasta water.)
Step 6
Serve pasta. Serve pasta with an extra squeeze of lemon juice and some extra freshly grated black pepper..
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.
What to serve with Lemon Ricotta Pasta:
- BREAD – Add some fresh bread to this meal. Try our Italian Herb Bread, Brioche Dinner Rolls, or Garlic Sourdough Bread.
- SALAD – I recommend adding a side salad with one of our favorite salad dressings. Try our Creamy Italian Dressing, Honey Balsamic Vinaigrette, or Spinach Salad Dressing.
- DESSERT – May I suggest something chocolate? How about our Triple Chocolate Brownies, Dark Chocolate Chunk Cookies, or Godiva Chocolate Martinis.
Recipe FAQs:
Long noodles like spaghetti or linguine work well, but short pasta like penne or farfalle is also great for holding the creamy sauce.
Pasta water is rich in starch and salt and is referred to as “liquid gold”. This water helps sauces cling to pasta and creates a silky, smooth finish to the dish.
Start with the juice and zest of one lemon, then taste and adjust depending on how tangy you want it.
Add veggies like spinach, peas, or asparagus, or proteins like grilled chicken, shrimp, or crispy pancetta.
Yes, it can be served as a pasta salad. Just toss everything together and chill it before serving.
Other Pasta Recipes:
When we’re craving pasta, we often turn to one of these (in addition to our lemon pasta).
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Lemon Ricotta Pasta Recipe
Ingredients
- 12 oz. spaghetti noodles
- 8 oz. full-fat ricotta cheese
- 4 oz. freshly grated parmesan cheese
- 2 Tablespoons extra-virgin olive oil
- 1 large lemon – zested and juiced
- kosher salt and freshly ground black pepper – to taste
Instructions
- Prep lemon. Rinse the lemon in cold water and pat dry. Then fully zest it and then juice it.
- Grate the parmesan cheese. Use a box shredder to freshly grate the parmesan cheese. This is important so that the cheese melts!
- Make ricotta sauce. In a mixing bowl, combine the ricotta cheese, parmesan cheese, olive oil, lemon zest, and lemon juice. Add salt and pepper to taste, and stir to combine. Spoon the ricotta mixture into a large serving bowl or platter.
- Boil pasta. Boil pasta in a pot of boiling water until al dente. Add plenty of salt to the pasta water for flavor. Reserve one cup of pasta water.NOTE: Don't overcook the pasta. Watch it closely and cook until al dente (firm to the bite, offering a slight resistance when chewed).
- Add pasta to ricotta mixture. Use a large tongs to add the cooked pasta directly to the ricotta cheese mixture and combine well. Add reserved pasta water as needed to thin the sauce. (I used at least 1/2 cup of pasta water.)When adding the pasta water, add a little and toss. Then add a little more and toss again and again until it's creamy to your liking.
- Serve pasta. Serve pasta with an extra squeeze of lemon juice and some extra freshly grated black pepper.
Notes
- IMPORTANT: Pasta water is rich in starch and salt and is referred to as “liquid gold”. This water helps sauces cling to pasta and creates a silky, smooth finish to the dish.
- You can add veggies like spinach, peas, or asparagus, or proteins like grilled chicken, shrimp, or crispy pancetta.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.