Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz (225g) pasta (spaghetti or fettuccine); 1 cup (250g) fresh ricotta cheese; Zest and juice of 2 medium lemons; 2 tbsp (30ml) extra virgin olive oil; 2 cloves garlic, minced; 1/2 cup (50g) grated Parmesan cheese; Salt and pepper to taste

Jump to Recipe·Print Recipe

I still remember the late afternoons when the sun softened the kitchen tiles and my mom slid a bowl of warm pasta onto the table. The smell of lemon and cheese felt like home, and we ate with our hands sometimes, laughing at small kitchen mishaps. That cozy, easy feeling is exactly what I chase when I cook.

Table of Contents

Why this recipe stands out

I grew up cooking in small-town kitchens where recipes came from neighbors and church cookbooks, and now I bring that same spirit to my cooking. I’m a 58-year-old home cook from Louisville, Kentucky, and I operate Gemmir Kitchen where I share dishes that feel like they were made just for your family table. I learned to rely on simple ingredients and straightforward steps a habit formed while stirring and chopping beside my mom and her friends. That legacy shows up in dishes that calm busy nights, like Lemon Ricotta Pasta, where bright lemon and creamy ricotta team up to make a fast, comforting dinner.

This version of Lemon Ricotta Pasta keeps things unpretentious. It uses ingredients you likely already have, and it stays pork-free, family-friendly, and easy to double for company. I test recipes in real weeknight kitchens, the kind where kids call from the homework table and something needs to be on the table in thirty minutes. If you enjoy cozy casseroles, skillet dinners, or nostalgic desserts like old church bake sale favorites, you’ll find the same reliable, unfussy approach here. Along the way I sprinkle little notes about shortcuts and variations I love. For a breakfast twist, try my lemon ricotta pancakes as a sweet counterpart to this savory pasta.

How to prepare Lemon Ricotta Pasta

This Lemon Ricotta Pasta comes together quickly, and it rewards you with a silky, lemon-scented sauce that clings to every strand of pasta. Start with good pasta spaghetti or fettuccine and a simple ricotta base. Heat infused olive oil and garlic to unlock flavor, then finish the dish by marrying the hot pasta with the chilled ricotta-lemon mixture. The reserved pasta water is the secret that makes the sauce glossy and smooth without any cream. Because the sauce relies on simple ingredients, balancing salt, pepper, and lemon is key. Taste as you go and adjust lemon juice for brightness.

I like to prepare all components in stages: zest and juice the lemons, grate the Parmesan, and measure out the ricotta. Cook pasta to al dente so it has bite and can hold the sauce. Once the pasta hits the skillet, toss briskly with the ricotta mix and add pasta water gradually. That quick toss emulsifies the sauce, producing a texture that feels indulgent but light. Lemon Ricotta Pasta stands out because it feels both fresh and comforting a weeknight meal that still impresses guests. If you prefer a little green in your bowl, stir in handfuls of baby spinach at the end or top with torn basil leaves for a fragrant finish.

Ingredients :
8 oz (225g) pasta (spaghetti or fettuccine), 1 cup (250g) fresh ricotta cheese, Zest and juice of 2 medium lemons, 2 tbsp (30ml) extra virgin olive oil, 2 cloves garlic, minced, 1/2 cup (50g) grated Parmesan cheese, Salt and pepper to taste

Directions :
Cook the pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water before draining., In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute)., In a bowl, combine ricotta, lemon zest, and juice; mix until smooth., Add drained pasta to the skillet and pour in the ricotta mixture along with reserved pasta water (start with 1/2 cup). Toss until well combined., Adjust sauce consistency by adding more reserved water if needed., Serve topped with grated Parmesan and garnish with additional lemon zest or herbs.

Best ways to enjoy it

Serve Lemon Ricotta Pasta simply and let the flavors speak for themselves. A generous grating of Parmesan and a few grinds of black pepper always help. For company, plate the pasta in warmed bowls and add a small mound of extra ricotta on top with a drizzle of good olive oil. A crisp green salad with a lemon vinaigrette complements the pasta’s creaminess, while roasted vegetables like asparagus or cherry tomatoes bring roasted sweetness that contrasts nicely with the citrus.

If you want to make the meal more substantial without losing speed, add a handful of toasted walnuts or slivered almonds for crunch, or toss in shredded rotisserie chicken for extra protein. Lemon Ricotta Pasta pairs well with light white wines or a sparkling water with lemon slices. For a cozy weeknight, serve the pasta alongside simple garlic bread or toasted baguette slices to soak up any leftover sauce. The dish adapts easily: you can stir in a few spoonfuls of pesto for herb depth, or sprinkle red pepper flakes if you like heat. A final garnish of fresh basil or parsley brightens each bowl and makes the meal look like you spent far longer on it than you did.

Here’s a sweet lemon dessert idea that echoes the ricotta-citrus theme: Delicious almond lemon ricotta cake makes a lovely finish and keeps the lemon notes running through the meal.

How to store it properly

Leftovers of Lemon Ricotta Pasta keep well if you handle them gently. Transfer cooled pasta to an airtight container and refrigerate within two hours of cooking. The sauce may thicken in the fridge as the ricotta firms; when you reheat, add a splash of milk or reserved pasta water to loosen the sauce and restore that silky texture. Heat gently on the stovetop over low heat while tossing until the sauce becomes creamy again, or microwave in short bursts, stirring between intervals.

Try to eat leftovers within three days for best flavor and food safety. If you plan to make a larger batch for later, consider undercooking the pasta by a minute so it doesn’t get mushy after reheating. You can also freeze the pasta, though ricotta-based sauces change texture when frozen and thawed. If freezing, pack in single-serving portions with a little extra pasta water or a tablespoon of olive oil to help maintain creaminess. Thaw overnight in the refrigerator and reheat gently on the stove. For brightening after storage, add a squeeze of fresh lemon juice and a sprinkle of grated Parmesan right before serving it revives the dish beautifully and brings Lemon Ricotta Pasta back to life.

Simple tips for success

A few small habits make Lemon Ricotta Pasta shine. First, use room-temperature ricotta so it blends smoothly with lemon. If your ricotta feels grainy, whisk it with a fork or fine-mesh sieve until silky. Always zest the lemons before juicing; zest holds bright oils that boost flavor more than extra juice alone. Keep a cup of pasta water ready when draining that starchy water is your emulsifier and will make the sauce cling.

Salt properly. Because ricotta is mild, the dish can taste flat without enough salt or salty cheese. Add salt to the cooking water and taste the finished pasta, then adjust. Use good quality olive oil and freshly grated Parmesan rather than pre-grated for cleaner flavor. When tossing Lemon Ricotta Pasta, work quickly so residual heat from the pasta warms the ricotta without scrambling it. For a touch of herb freshness, fold in chopped basil or parsley at the end. And if you like a richer sauce, stir in a tablespoon of butter off the heat. For another family-friendly ricotta treat, try these irresistible ricotta coconut lemon cookies for a bright snack.

Easy twists you can try

Change up Lemon Ricotta Pasta with simple additions that don’t add much time. Stir in wilted baby spinach for color and nutrients, or mix in steamed peas for a pop of sweetness. For a richer take, fold in a few spoonfuls of mascarpone with the ricotta. Add citrus zest from orange or lime to shift the flavor profile while keeping the creamy base intact.

Nuts add texture toast almonds or pine nuts and sprinkle over the finished dish. If you want an herb-forward version, blend ricotta with basil and lemon to make a quick ricotta pesto. For a Mediterranean twist, top with roasted cherry tomatoes and kalamata olives. Swap spaghetti for penne or rigatoni to catch more sauce. If you’re entertaining, scatter lemon-thin slices and basil leaves across a platter of Lemon Ricotta Pasta for a pretty family-style presentation. For a dessert that pairs well after these variations, the lemon almond ricotta bundt cake brings a nutty, moist finish that complements the pasta’s citrus notes.

Frequently asked questions

Q: Can I use store-bought ricotta for this dish?
A: Yes, store-bought ricotta works fine for Lemon Ricotta Pasta. Choose a whole-milk ricotta for a creamier result. If the ricotta seems watery, drain it briefly in a fine sieve to concentrate the texture before mixing with lemon. Whisking the ricotta until smooth helps the sauce feel luxurious.

Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, use your favorite GF pasta and cook according to package instructions. For dairy-free, substitute a high-quality plant-based ricotta and a vegan Parmesan alternative, but expect a slightly different texture and flavor profile. Add a touch of nutty nutritional yeast to mimic Parmesan if you like.

Q: How do I keep the sauce from becoming grainy?
A: Keep the heat moderate and toss the pasta quickly with the ricotta mixture. Add reserved pasta water a little at a time to help create an emulsion. If needed, whisk the ricotta with a splash of olive oil or a teaspoon of warm pasta water before combining to smooth any graininess.

Q: Can I add protein to the dish?
A: Yes. Grilled chicken, shrimp, or shredded rotisserie chicken work well. Add them at the end so they warm through without overcooking. Lemon Ricotta Pasta pairs especially well with simply seasoned grilled chicken that echoes the dish’s lemon notes.

Conclusion

Lemon Ricotta Pasta gives you a quick, comforting weeknight option that still feels special. It uses pantry-friendly ingredients and comes together in minutes while delivering a bright, creamy sauce that makes everyone at the table smile. If you want a spinach-studded variant, check out this handy guide to a 10-minute version with spinach for more inspiration: EASY LEMON RICOTTA PASTA & SPINACH – The clever meal. For a classical Italian take on Lemon Ricotta Pasta with basil notes and traditional technique, this resource offers helpful tips and background: Lemon Ricotta Pasta (Pasta al Limone) – The Pasta Project.

Enjoy making this simple dish at home, and remember that small adjustments a pinch more lemon zest, a splash of pasta water, or a handful of fresh herbs will tailor Lemon Ricotta Pasta to your family’s favorite weeknight flavors.