I love preparing inspired dishes, and my Lemon Ricotta Pasta never fails to impress. It combines al dente pasta with fresh ricotta, zesty lemon and minced garlic with olive oil that create a creamy sauce. This version of Lemon Pasta Recipes is simple, vibrant and ideal for a weeknight meal.

Jump to Recipe

I first tried this Lemon Ricotta Pasta on a busy weeknight and it completely changed my dinner routine. I used 12 ounces of your favorite pasta, whether it’s spaghetti or linguine, to soak up the amazing creamy sauce I made with a whole cup of ricotta cheese.

The real magic comes from the zest and juice of a large lemon mixed with minced garlic and extra virgin olive oil. The tang from the lemon brightens the dish and adds a twist that makes this meal feel totally special.

I also toss in some reserved pasta water to bring all the flavors together, seasoning with salt, pepper, and just a pinch of red pepper flakes if you’re into a little heat. It quickly became one of my most popular recipes; it’s a must try if you love easy, tasty pasta dinners reminiscent of an Italian night out.

Enjoy every bite and let the flavors surprise you!

Why I Like this Recipe

I really love how simple this recipe is to whip up even on a busy weeknight. It’s one of those dishes where you don’t feel overwhelmed by too many ingredients, just the basics that come together really nicely.

I enjoy the way the lemon really pops in this recipe. Its zest and juice combine with the ricotta to give me a fresh, tangy kick that makes every bite exciting, even when I’m a bit tired.

I appreciate the creamy texture the ricotta creates once it’s mixed with the olive oil and a little pasta water. It coats the pasta so well, making every mouthful feel indulgent and satisfying.

I also like that I can tweak the recipe a bit, maybe add a pinch of red pepper if I’m in the mood for some heat, or toss in some chopped basil. That little bit of creativity makes it feel like it’s truly mine.

Ingredients

Print Recipe (No Advertisments)

Pasta give you energy with carbs, making the dish hearty and filling.
Ricotta add creaminess and protein while giving a mild tangy flavor.
Lemon zest and juice bring freshness, tang, and a burst of natural sourness.
Garlic infuses bold flavor and antioxidants, really amp up the dish.
Olive oil brings richness and healthy fats that support heart health.
Red pepper flakes add a touch of heat and extra flavour if you like spicy.
Fresh basil or parsley offer a burst of herbal freshness, rounding out flavors nicely.
Salt and pepper season the dish, intensifying all the natural flavors.

Ingredient Quantities

12 ounces pasta (spaghetti, linguine, or your favorite)

1 cup whole milk ricotta cheese

Zest of 1 large lemon

Juice of 1 large lemon (about 3 to 4 tablespoons)

2 cloves garlic, minced

1/4 cup extra virgin olive oil

1/2 cup reserved pasta water

Salt, to taste

Freshly ground black pepper, to taste

A pinch of red pepper flakes (optional if you like a little heat)

Chopped fresh basil or parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook 12 ounces of your favorite pasta until al dente. Reserve about 1/2 cup of the pasta water before draining.

2. Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and a pinch of red pepper flakes (if you like a little heat). Let it cook for about 1 minute, just until the garlic smells amazing.

3. Lower the heat to low and stir in 1 cup whole milk ricotta cheese until the mixture looks smooth.

4. Add the zest of 1 large lemon and the juice from that lemon (about 3 to 4 tablespoons) into the skillet. Mix well to combine all the flavors.

5. Toss the cooked pasta into the skillet with the ricotta mixture, stirring it in carefully.

6. Slowly pour in the reserved pasta water, a little at a time, while tossing the pasta to help the sauce become silky and well blended.

7. Season with salt and freshly ground black pepper to taste, stirring as you go.

8. Taste the pasta and adjust the flavors if needed, maybe adding a little more lemon juice or salt.

9. Once the pasta is nicely coated with the creamy sauce, remove the skillet from the heat.

10. Garnish with chopped fresh basil or parsley if you want, and serve immediately for the best flavor.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander for draining the pasta
3. Large skillet for cooking the sauce
4. Measuring cup for the reserved pasta water and other precise amounts
5. Knife and chopping board for mincing garlic and zesting the lemon
6. Citrus juicer (or simply your hands) for extracting the lemon juice

FAQ

Q: Can I use any type of pasta?

A: Yup, you can use spaghetti, linguine, or even your favorite shape. Experimenting with pasta types is totally fine.

Q: What if I don't have whole milk ricotta?

A: If you dont have it you could try a similar soft cheese, but the dish might not be as creamy as intended.

Q: Why do I need to reserve pasta water?

A: The pasta water is super useful to help blend the sauce together and keep it from becoming too dry.

Q: Can I add more red pepper for extra heat?

A: Sure thing, if you're into spicy food add more red pepper flakes, just adjust according to your taste.

Q: Is it okay to mix up the herbs?

A: Absolutely, feel free to swap basil with parsley or even add both if you love the flavor mix.

The Best Lemon Ricotta Pasta Recipe Substitutions and Variations

If you can’t find your favorite pasta, try using whole wheat or gluten-free pasta instead. They’ll give the dish a different texture but still work pretty good.
If whole milk ricotta cheese is not available, you can blend cottage cheese until it’s smooth or go with mascarpone for a richer vibe.
If fresh lemons are scarce, bottled lemon juice works too, though you might wanna adjust the quantity to taste. You could even try a bit of lime zest for a twist.
No extra virgin olive oil? A light avocado oil substitute can be used, even though it’ll have a slightly different flavor profile.

Pro Tips

1. Make sure you save enough pasta water cause it really helps the sauce come together and get that smooth, creamy texture. Add it slowly and mix well to avoid a watery mess.
2. The lemon is really the star here, so use fresh lemon zest and juice instead of bottled. It makes the dish way more vibrant in flavor.
3. Keep an eye on the garlic while it’s cooking in the olive oil. If it burns, it can turn bitter really fast so lower the heat if needed.
4. If you like a little spicy kick, don’t be afraid to add that pinch of red pepper flakes. But if it’s not your thing, you can leave it out without ruining the dish.

The Best Lemon Ricotta Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

440

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander for draining the pasta
3. Large skillet for cooking the sauce
4. Measuring cup for the reserved pasta water and other precise amounts
5. Knife and chopping board for mincing garlic and zesting the lemon
6. Citrus juicer (or simply your hands) for extracting the lemon juice

Ingredients

12 ounces pasta (spaghetti, linguine, or your favorite)
1 cup whole milk ricotta cheese
Zest of 1 large lemon
Juice of 1 large lemon (about 3 to 4 tablespoons)
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup reserved pasta water
Salt, to taste
Freshly ground black pepper, to taste
A pinch of red pepper flakes (optional if you like a little heat)
Chopped fresh basil or parsley for garnish (optional)

Directions

Bring a large pot of salted water to a boil and cook 12 ounces of your favorite pasta until al dente. Reserve about 1/2 cup of the pasta water before draining.
Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and a pinch of red pepper flakes (if you like a little heat). Let it cook for about 1 minute, just until the garlic smells amazing.
Lower the heat to low and stir in 1 cup whole milk ricotta cheese until the mixture looks smooth.
Add the zest of 1 large lemon and the juice from that lemon (about 3 to 4 tablespoons) into the skillet. Mix well to combine all the flavors.
Toss the cooked pasta into the skillet with the ricotta mixture, stirring it in carefully.
Slowly pour in the reserved pasta water, a little at a time, while tossing the pasta to help the sauce become silky and well blended.
Season with salt and freshly ground black pepper to taste, stirring as you go.
Taste the pasta and adjust the flavors if needed, maybe adding a little more lemon juice or salt.
Once the pasta is nicely coated with the creamy sauce, remove the skillet from the heat.
Garnish with chopped fresh basil or parsley if you want, and serve immediately for the best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.