Lemon Ricotta Pasta is bright, creamy, and bursting with fresh flavor — comfort food with a zesty twist. This easy pasta recipe combines velvety ricotta cheese with vibrant lemon juice to create a luscious, tangy sauce that clings to every noodle. A touch of garlic, parmesan cheese, and fresh basil brings it all together for a simple yet elegant dish. It’s hands down one of the best vegetarian pastas for spring and summer nights when you crave something light, cozy, and satisfying.
Ricotta brings a light, creamy richness that sets this pasta apart from heavier cream sauces. Its naturally mild, slightly sweet flavor creates the perfect canvas for the bright pop of lemon and savory parmesan. Best of all, this dish comes together in under 20 minutes with minimal prep — ideal for busy weeknights when you want something comforting, flavorful, and fuss-free.
Why You'll Love this Lemon Ricotta Pasta
- Ultra creamy texture. The combination of ricotta and a splash of pasta water creates a luxuriously smooth sauce that coats every bite. Ricotta cheese brings a smooth, slightly sweet creaminess to pasta, making it an excellent alternative to heavier cream-based sauces.
- Quick and easy. With just a handful of ingredients and a simple preparation method, this recipe is ideal for busy weeknights. It comes together in under 20 minutes, making it a convenient and delicious option when you need a fast meal.
- Bright, fresh flavor. Lemon juice, nutty parmesan, and fragrant garlic enhance the delicate flavors of ricotta, making this pasta taste light yet so indulgent. The balance of citrus and creamy cheese keeps every bite refreshing.
- Easy to customize. One of the best things about this lemon ricotta pasta is how easy it is to customize! You can swap out ingredients based on what you have on hand or adjust the seasonings to suit your taste. It also pairs well with various add-ins, from sautéed vegetables to grilled chicken. It’s easy to tweak based on what you have on hand, making it a flexible recipe for any occasion.
Ingredient Notes
To make this delicious ricotta pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta – any pasta shape works, but penne, spaghetti, or fettuccine hold the creamy sauce well. Use whole wheat or gluten-free pasta for a healthier or gluten-free option.
- olive oil – adds richness and enhances the flavor of the sauce.
- garlic – freshly minced garlic infuses the dish with flavor.
- ricotta cheese – the key ingredient for a creamy, luscious sauce. Swap ricotta cheese with cottage cheese for a slightly different texture but similar creaminess.
- lemon juice – brightens the flavors and balances the richness of the cheese. Lime juice can be used instead of lemon juice for a different citrusy note.
- salt and pepper
- pine nuts – added for a crunchy, nutty contrast (this is optional but recommended!). Almonds or walnuts can replace pine nuts if wanted.
- parmesan cheese – provides an extra layer of savory, umami goodness.
- basil – brings a fragrant, herbaceous touch to the pasta.
You will also need measuring cups and spoons, large pot, and a saucepan.
How to Make the Best Lemon Ricotta Pasta
- Boil pasta. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a bowl. Drain the pasta and set aside in the pot.
- Sauté aromatics. In a medium saucepan, heat oil over medium-high heat until it sizzles, about 1 minute. Add garlic and sauté until fragrant, about 30 seconds.
- Add cheese. Stir in ricotta cheese and reserved pasta water. Mix well until creamy.
- Toss in pasta. Add cooked pasta to the pan and toss well. Season with salt and pepper and drizzle with lemon juice.
- Serve. Top with pine nuts and parmesan cheese. Garnish with fresh basil and lemon zest, if desired.
Recipe Variations
- Add veggies. Stir in sautéed spinach, cherry tomatoes, or roasted zucchini for a nutrient boost and extra flavor.
- Make it spicy. Add red pepper flakes or a dash of hot sauce for a little heat.
- Boost the protein. Mix in grilled chicken, shrimp, or crispy pancetta for a heartier dish.
- Use a different cheese. Swap Parmesan for pecorino Romano for a sharper, saltier bite.
How to Serve
This Lemon Ricotta Pasta is delicious on its own, but also pairs well with a variety of side dishes including:
- Simple Italian Salad
- Cheesy Garlic Bread
- Italian Lentil Soup
- Creamy Lemon Chicken Piccata
- Greek Salmon
For more recipes, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Use high-quality ricotta. Fresh, high-quality ricotta makes a significant difference in flavor and texture. Whole milk ricotta also creates a creamier, richer sauce.
- Reserve pasta water. Adding a bit of starchy pasta water to the ricotta sauce helps create a silky, cohesive consistency that costs the pasta evenly.
- Don’t overcook the pasta. Al dente pasta holds up better to the creamy sauce.
- Toast the pine nuts. A quick toast in a dry pan enhances their nuttiness and adds a delightful crunch.
- Serve immediately. Ricotta pasta is best enjoyed fresh, as the sauce thickens when cooled.
Storing and Freezing Instructions
How to Store
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
How to Reheat
Gently reheat the pasta on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid overheating, as ricotta can become grainy.
How to Freeze
Ricotta pasta is best enjoyed fresh, but you can freeze leftovers for up to 1 month. Thaw in the refrigerator and reheat gently before serving.
FAQ
Ricotta cheese has a mild, creamy, and slightly sweet flavor that works beautifully in pasta dishes. It creates a rich and smooth sauce without being heavy. When combined with garlic, lemon juice, and Parmesan cheese, it adds a perfect balance of lightness and depth. Unlike aged cheeses, ricotta doesn’t have a strong tang, making it a great base for both simple and complex pasta dishes.
Yes, but it’s best enjoyed fresh. If you need to make it ahead, prepare the ricotta sauce and store it separately from the pasta. When ready to serve, cook the pasta and mix it with the sauce, adding reserved pasta water as needed to bring back the creamy consistency. Fresh basil and pine nuts should be added just before serving for the best flavor and texture.
Yes! If you don’t have ricotta on hand, you can use cottage cheese for a similar texture, though it will be slightly tangier. Mascarpone cheese can be a luxurious substitute, adding an even creamier texture. For a sharper taste, a mix of ricotta and goat cheese works well.
More Ricotta Recipes
- Spinach and Ricotta Pasta Bake
- Ricotta Pancakes
- Baked Ricotta
- Whipped Ricotta Dip
- Stuffed Shells
- Ricotta Cookies
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Recipe
Lemon Ricotta Pasta
- Total Time: 20 minutes
- Yield: 3-4 servings
- Diet: Vegetarian
Description
Lemon Ricotta Pasta is bright, creamy, and bursting with fresh flavor — comfort food with a zesty twist. This easy pasta recipe combines velvety ricotta cheese with vibrant lemon juice to create a luscious, tangy sauce that clings to every noodle. A touch of garlic, parmesan cheese, and fresh basil brings it all together for a simple yet elegant dish. It’s hands down one of the best vegetarian pastas for spring and summer nights when you crave something light, cozy, and satisfying.
Ingredients
- ½ pound pasta
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, peeled
- 1 cup ricotta cheese
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoon pine nuts
- 2 tablespoon Parmesan cheese, freshly grated
- fresh basil leaves (optional, for garnish)
- lemon zest (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Reserve ¼ cup of the hot pasta water in a bowl. Drain the pasta and set aside in the pot.
- In a medium saucepan, heat oil over medium-high heat until it sizzles, about 1 minute. Add garlic and sauté until fragrant, about 30 seconds.
- Stir in ricotta cheese and reserved pasta water. Mix well until creamy.
- Add cooked pasta to the pan and toss well. Season with salt and pepper and drizzle with lemon juice.
- Top with pine nuts and parmesan cheese. Garnish with fresh basil and lemon zest, if desired.
Notes
How to store: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
How to reheat: Gently reheat the pasta on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce. Avoid overheating, as ricotta can become grainy.
How to freeze: Ricotta pasta is best enjoyed fresh, but you can freeze leftovers for up to 1 month. Thaw in the refrigerator and reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
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Nicole R. says
Four stars because the Ricotta quality really does matter. I knew opening my tub, my sauce would not be creamy like depicted. Please note - it's not the recipe's fault! It was the only brand available at my store and the cheese was "grainy" coming out of the tub, so that's essentially how it performed throughout. That said, the ricotta did not detract from the overall taste and yumminess of this plate. This is a super fresh and light pasta dish. I grilled chicken to go alone side. Shrimp would be awesome, too. I also toasted the pine nuts which was so scrumptious. I would definitely make this one again; however, I would take the time to find the right quality ricotta cheese to experience the intentional creamy version as written. Cheers!