Lemon ricotta pasta is one of those recipes that checks all the right boxes. It’s easy to prepare, light yet comforting, and perfect for busy weeknights or a special dinner with friends. The magic lies in how ricotta and lemon come together: creamy, tangy, and refreshing all in one bite. In this guide, we’ll cover its story, the ingredients you need, step-by-step instructions, variations, protein pairings, and storage tips. By the end, you’ll have everything you need to make lemon ricotta pasta your new go-to dish.
Lemon Ricotta Pasta and Its Story
A dish that feels like home
Lemon ricotta pasta carries a memory for me that’s as warm as the dish itself. The first time I made it was on a spring evening when the weather finally broke after months of cold. My daughter came into the kitchen, tugging at my sleeve and asking what smelled so good. It was the garlic in olive oil, mingled with lemon zest, drifting through the house. When we finally sat down, each forkful felt like the season itself had been poured into a bowl. That’s what lemon ricotta pasta does it captures freshness and comfort in a way few dishes can.
Why this pasta matters
This recipe works because it strikes balance. Too often, creamy pasta can feel heavy. Lemon ricotta pasta avoids that by keeping things light with citrus while still satisfying the craving for something rich. Ricotta provides a soft, creamy base. Lemon zest and juice brighten it without overpowering. Parmesan adds savory depth, and pasta water ties everything together into a silky sauce. It’s family-friendly, crowd-pleasing, and endlessly versatile.
Lemon Ricotta Pasta: Creamy, Fresh, and Easy Dinner
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy yet light lemon ricotta pasta with tangy citrus and fresh herbs, ready in just 30 minutes.
Ingredients
12 oz spaghetti or linguine
1 cup whole-milk ricotta cheese
1 lemon (zest and juice)
1/2 cup grated parmesan cheese
2 garlic cloves, minced
3 tbsp olive oil
1/4 cup reserved pasta water
Salt and black pepper
Fresh basil or parsley
Instructions
1. Cook pasta in salted water until al dente, reserving some water.
2. Heat olive oil in skillet, sauté garlic briefly.
3. Mix ricotta, lemon zest, lemon juice, parmesan, salt, and pepper.
4. Toss pasta with garlic and a splash of pasta water.
5. Remove from heat and stir in ricotta mixture.
6. Top with herbs and extra parmesan, then serve.
Notes
Use whole-milk ricotta for best results.
Reserve pasta water—it makes the sauce silky.
Serve warm or chill for a pasta salad version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg
Ingredients for Lemon Ricotta Pasta
Simple ingredients, maximum flavor
Part of the charm of lemon ricotta pasta is that you don’t need an endless list of ingredients. It’s about using a handful of good-quality staples. Here’s what to gather:
- 12 oz spaghetti or linguine – long pasta strands work best for creamy sauces.
- 1 cup whole-milk ricotta cheese – smooth and rich, it’s the star of the sauce.
- 1 lemon (zest and juice) – the zest brings fragrance, while the juice adds brightness.
- 1/2 cup grated parmesan cheese – salty and savory, balancing the lemon.
- 2 garlic cloves, minced – a quick sauté builds the flavor base.
- 3 tbsp extra-virgin olive oil – gives body to the sauce and carries the garlic.
- 1/4 cup reserved pasta water – essential for loosening and binding the sauce.
- Salt and black pepper to taste – simple seasonings that matter most.
- Fresh basil or parsley, chopped – for garnish and freshness.
Ingredient notes and swaps
If you prefer a nutty edge, try pecorino romano instead of parmesan. Gluten-free pasta works just as well if that’s your preference. And if basil isn’t available, parsley delivers a clean, green flavor that matches the lemon perfectly.
Step-by-Step Instructions
Cooking lemon ricotta pasta like a pro
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente, usually about 8–10 minutes. Before draining, scoop out 1/4 cup of the cooking water.
- Sauté the garlic. In a wide skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Make the ricotta mixture. In a bowl, combine ricotta, lemon zest, lemon juice, half the parmesan, salt, and black pepper. Stir until smooth.
- Combine pasta and sauce. Toss drained pasta into the skillet with garlic and a splash of reserved pasta water. Remove the pan from heat.
- Add the ricotta mix. Stir in the ricotta mixture, coating the pasta evenly. Add more pasta water if needed for creaminess.
- Finish and serve. Sprinkle remaining parmesan and garnish with fresh basil or parsley. Serve immediately while warm and creamy.
Cooking tips
Reserve more pasta water than you think you’ll need it can save the sauce if it feels too thick. Also, zest the lemon before juicing; it’s easier that way and you won’t waste any of that citrus fragrance.
Flavor Notes and Variations
What does lemon ricotta pasta taste like?
Every forkful balances creamy and tangy notes. The ricotta gives body without weighing the dish down, while lemon juice adds brightness that lingers on the tongue. Parmesan weaves in savory depth, making the dish more complex than it first appears. It’s lighter than Alfredo, but more indulgent than a plain tomato sauce.
Variations to try
- Spicy kick: Add crushed red pepper flakes for heat.
- Extra richness: Stir in a spoonful of mascarpone for added silkiness.
- Herbal lift: Fold in fresh thyme or dill for a different aroma.
- Seasonal spin: Add roasted zucchini in summer or sautéed spinach in winter.
Pairings and Protein Options
What protein pairs well with lemon ricotta pasta?
The beauty of lemon ricotta pasta is that it pairs with nearly anything. Grilled chicken breasts sliced over the top make it hearty. Shrimp adds sweetness that balances the tangy sauce. Salmon, whether grilled or pan-seared, provides richness that blends seamlessly with ricotta. For vegetarians, roasted chickpeas or mushrooms lend satisfying texture.
What to serve with it
Keep sides simple. A green salad with vinaigrette, roasted asparagus, or garlic bread all pair beautifully. For drinks, try a crisp Pinot Grigio, sparkling water with lemon, or even iced tea.
Storage and Serving Options
Can lemon ricotta pasta be served cold as a salad?
Yes, it works wonderfully as a chilled pasta salad. After cooking the pasta, rinse it under cool water, then toss with ricotta, lemon, and olive oil. Add chopped herbs and maybe a handful of cherry tomatoes. It’s refreshing on hot days and travels well for picnics.
How to store leftovers
Store in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm it gently on the stove. For the salad version, enjoy it cold without reheating.
FAQs Lemon Ricotta Pasta
What does lemon ricotta pasta taste like?
It’s creamy yet light, tangy from lemon, and savory from parmesan a balanced dish.
Can I make lemon ricotta pasta without heavy cream?
Yes. Ricotta provides enough creaminess on its own, so heavy cream isn’t necessary.
What protein pairs well with lemon ricotta pasta?
Chicken, shrimp, salmon, and chickpeas all complement it beautifully.
Can lemon ricotta pasta be served cold as a salad?
Definitely it’s delicious as a chilled pasta salad with herbs and veggies.
Conclusion
Lemon ricotta pasta proves that a handful of good ingredients can create something extraordinary. Whether you serve it warm with shrimp or chilled as a summer salad, this recipe has a way of making the table feel inviting. It’s creamy, fresh, and just the right balance of comforting and refreshing.
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