Imagine a pasta dish so creamy, so vibrant, and so ridiculously easy that it becomes your new weeknight go-to. That’s exactly what this Lemon Ricotta Pasta is. In just 20 minutes, you can whip up a restaurant-quality meal that’s bursting with bright lemon flavor and wrapped in a luscious, velvety ricotta sauce. Forget complicated techniques; this recipe is all about simple ingredients and smart steps for a perfect result every time.
Why This Lemon Ricotta Pasta Recipe is a Weeknight Wonder
This isn’t just another pasta dish; it’s a solution for busy evenings when you crave something special without the effort. Here’s why you’ll fall in love with it:
- Incredibly Fast: From boiling the water to serving, the entire meal comes together in about 20 minutes.
- Simple, Fresh Ingredients: With a short list of accessible ingredients, this recipe proves you don’t need a pantry full of items to create amazing flavor.
- Unbelievably Creamy: We’re using a key technique to ensure the ricotta melts into a smooth, luxurious sauce with zero graininess.
- Versatile and Customizable: This recipe is a fantastic base. You can easily add proteins or veggies to make it your own. For a different twist on a quick pasta dinner, you might also love this Marry Me Chicken Pasta.
The Secret to the Creamiest Ricotta Sauce
The biggest challenge with ricotta sauces can be texture. Often, ricotta can become grainy or watery when heated. We solve that with two simple secrets: whole milk ricotta and reserved pasta water.
Whole milk ricotta has a higher fat content, which creates a much smoother, more stable sauce. The real magic, however, comes from the starchy water left over from cooking your pasta. This liquid gold is an emulsifier, helping the cheese and olive oil bind together into a seamless, glossy sauce that clings perfectly to every single strand of pasta. We’ll mix the sauce off the heat to gently melt the cheeses, guaranteeing a perfect texture.
Ingredients You’ll Need
The beauty of this Lemon Ricotta Pasta lies in its simplicity. Quality ingredients are key to making the flavors pop.
- Pasta: Long pasta shapes like linguine, spaghetti, or fettuccine work best as they provide ample surface area for the creamy sauce to cling to.
- Whole Milk Ricotta: This is non-negotiable for the creamiest texture. Its richness is the foundation of the sauce.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a nutty, salty depth of flavor. Avoid the pre-shredded kind, which contains anti-caking agents.
- Lemon: You’ll need both the zest and the juice. The zest provides a fragrant, aromatic lemon essence without too much acidity, while the juice adds that bright, tangy finish.
- Garlic: Freshly minced garlic provides a gentle, aromatic backbone to the sauce.
- Olive Oil: A good quality extra virgin olive oil adds richness and helps bloom the garlic and lemon zest.
- Reserved Pasta Water: The essential ingredient that transforms the cheese mixture into a true sauce.
- Salt and Pepper: For seasoning the pasta water and the final sauce.
- Fresh Herbs: Optional, but a sprinkle of fresh basil or parsley at the end adds a touch of freshness and color.
Step-by-Step Instructions
Follow these simple steps for a flawless bowl of creamy pasta.
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve at least 1 1/2 cups of the starchy pasta water.
- Start the Sauce Base: While the pasta cooks, heat the olive oil in a large skillet or pan over medium-low heat. Add the minced garlic and lemon zest. Cook for 1-2 minutes until fragrant, but be careful not to brown the garlic. Once fragrant, turn off the heat.
- Combine the Cheeses: In a large bowl, combine the whole milk ricotta and freshly grated Parmesan cheese. Add a generous pinch of black pepper.
- Temper the Sauce: This is the most important step. Slowly whisk about 1/4 cup of the hot pasta water into the cheese mixture. This gently warms the ricotta, preventing it from seizing. Continue to add pasta water, a little at a time, whisking continuously until you have a smooth, creamy sauce. Stir in the fresh lemon juice.
- Bring It All Together: Drain the cooked pasta and add it directly to the skillet with the garlic and lemon zest. Pour the creamy ricotta sauce over the pasta. Toss everything together gently, ensuring every strand is coated. If the sauce is too thick, add another splash of reserved pasta water until it reaches your desired consistency.
- Serve Immediately: Divide the pasta among bowls. Garnish with extra Parmesan cheese, fresh basil or parsley, and a crack of black pepper.
Tips for Perfect Lemon Ricotta Pasta, Every Time
- Salt Your Water: The water should taste like the sea. This seasons the pasta from the inside out and is the only chance you get to flavor the pasta itself.
- Save More Pasta Water Than You Think: You might not need it all, but it’s always better to have extra. The sauce will thicken as it sits.
- Don’t Overcook the Pasta: Cook it to al dente, as it will continue to cook slightly when you toss it with the sauce.
- Use Fresh Ingredients: Freshly grated Parmesan, fresh lemon juice, and fresh garlic make a world of difference in the final flavor. For another dish that celebrates fresh ingredients, try this vibrant Cucumber Caprese Salad.
Delicious Variations to Try
This Lemon Ricotta Pasta is a blank canvas. Here are a few ideas to customize it:
Add a Protein
Turn this into a heartier meal by adding grilled chicken, sautéed shrimp, or even flaky salmon. For an easy shrimp method, check out the technique in our Garlic Butter Shrimp Pasta.
Stir in Some Greens
Wilt a few handfuls of fresh spinach or arugula into the sauce at the very end for added nutrients and color. Blanched asparagus or sweet green peas are also fantastic additions.
A Touch of Spice
Add a pinch of red pepper flakes along with the garlic to give the sauce a gentle, warming heat that complements the bright lemon.
What to Serve with Your Pasta
This dish is wonderful on its own, but it also pairs beautifully with a simple side. A crisp green salad, some crusty garlic bread for sopping up the sauce, or roasted vegetables like broccoli or asparagus would be perfect companions.
Storing and Reheating Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat. Add a splash of water or milk to loosen the sauce and bring back its creamy consistency. Avoid microwaving, as it can make the ricotta rubbery.
You can, but the sauce will not be as rich or creamy. Whole milk ricotta has a higher fat content, which is essential for creating that luxurious, velvety texture. We highly recommend sticking with whole milk for the best results.
For best results, reheat leftovers gently in a skillet over low heat. Add a splash of water, milk, or cream to help loosen the sauce and restore its creamy consistency. Microwaving can sometimes make the cheese tough.
The key is to use whole milk ricotta and to temper it with hot pasta water off the heat. Avoid adding cold ricotta directly to a hot pan. Gently warming it by whisking in hot pasta water ensures a smooth, creamy sauce.
This recipe is very versatile! You can add grilled chicken or shrimp for protein, wilted spinach or arugula for greens, or a pinch of red pepper flakes for a bit of heat. Toasted pine nuts or breadcrumbs also add a lovely texture.
Long pasta shapes like linguine, spaghetti, fettuccine, or bucatini are ideal. Their long strands provide plenty of surface area for the creamy sauce to cling to, ensuring a perfect bite every time.
You can, but the sauce will not be as rich or creamy. Whole milk ricotta has a higher fat content, which is essential for creating that luxurious, velvety texture. We highly recommend sticking with whole milk for the best results.
For best results, reheat leftovers gently in a skillet over low heat. Add a splash of water, milk, or cream to help loosen the sauce and restore its creamy consistency. Microwaving can sometimes make the cheese tough.
The key is to use whole milk ricotta and to temper it with hot pasta water off the heat. Avoid adding cold ricotta directly to a hot pan. Gently warming it by whisking in hot pasta water ensures a smooth, creamy sauce.
This recipe is very versatile! You can add grilled chicken or shrimp for protein, wilted spinach or arugula for greens, or a pinch of red pepper flakes for a bit of heat. Toasted pine nuts or breadcrumbs also add a lovely texture.
Long pasta shapes like linguine, spaghetti, fettuccine, or bucatini are ideal. Their long strands provide plenty of surface area for the creamy sauce to cling to, ensuring a perfect bite every time.
Love This Recipe? Share It!
If you enjoyed this creamy Lemon Ricotta Pasta, I’d be so grateful if you would leave a comment and rating below. Your feedback helps other home cooks find and enjoy this recipe too! For more delicious dinner inspiration, be sure to follow along on Pinterest.
Lemon Ricotta Pasta: A Creamy, Dreamy 20-Minute Dinner
This Lemon Ricotta Pasta is incredibly creamy, vibrant, and ready in just 20 minutes! A perfect, easy weeknight dinner using simple ingredients for a luscious, no-fail sauce.
Ingredients
Equipment
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add minced garlic and lemon zest. Cook for 1-2 minutes until fragrant, then turn off the heat.
- In a large bowl, whisk together the whole milk ricotta, grated Parmesan, and a pinch of black pepper.
- Slowly add 1/4 cup of the hot pasta water to the cheese mixture, whisking constantly to temper the ricotta. Continue adding pasta water, a little at a time, until the sauce is smooth and creamy. Stir in the fresh lemon juice.
- Drain the pasta and add it to the skillet with the garlic-zest oil. Pour the ricotta sauce over the top. Toss to combine, adding more pasta water if needed to reach the desired consistency. Serve immediately, garnished with more Parmesan, fresh herbs, and black pepper.
Notes
Use Whole Milk Ricotta: This is crucial for achieving a smooth, creamy sauce that doesn't break or become grainy.
Reserve Plenty of Pasta Water: This starchy liquid is the key to creating a silky sauce. It's better to save more than you think you'll need.
Don't Boil the Sauce: The sauce is made with gentle, residual heat. Adding the ricotta mixture to a hot pan can cause it to curdle.
Lemon Ricotta Pasta: A Creamy, Dreamy 20-Minute Dinner
Ingredients
Equipment
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add minced garlic and lemon zest. Cook for 1-2 minutes until fragrant, then turn off the heat.
- In a large bowl, whisk together the whole milk ricotta, grated Parmesan, and a pinch of black pepper.
- Slowly add 1/4 cup of the hot pasta water to the cheese mixture, whisking constantly to temper the ricotta. Continue adding pasta water, a little at a time, until the sauce is smooth and creamy. Stir in the fresh lemon juice.
- Drain the pasta and add it to the skillet with the garlic-zest oil. Pour the ricotta sauce over the top. Toss to combine, adding more pasta water if needed to reach the desired consistency. Serve immediately, garnished with more Parmesan, fresh herbs, and black pepper.
Notes
Reserve Plenty of Pasta Water: This starchy liquid is the key to creating a silky sauce. It's better to save more than you think you'll need.
Don't Boil the Sauce: The sauce is made with gentle, residual heat. Adding the ricotta mixture to a hot pan can cause it to curdle.
