Lemon Ricotta Pasta Recipe

5 from 8 votes

Creamy lemon ricotta pasta is a delicious and easy dish ready in 20 minutes. Fresh lemon and rich ricotta make this pasta extra special.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian, Mediterranean

Servings:

Calories: 435kcal

Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of the pasta water.
As the pasta is cooking, the olive oil in a pan over medium heat and saute the garlic until golden.
Add the ricotta and cook for 2 more minutes Add in the lemon zest and juice to the ricotta and stir to combine.
Add in the freshly grated parmesan, red pepper flakes and salt. Give it a good stir. Add in ½ cup pasta water and mix to combine.
Add the cooked pasta to the lemon ricotta sauce and toss gently to make sure it's fully coated with the creamy sauce. It the sauce is not creamy enough, add the rest of the pasta water and cook for a minute more.
Garnish with more parmesan, fresh basil and red pepper flakes.

I prefer using spaghetti for this recipe but other kinds such as penne or rigatoni would work too.
Freshly grated parmesan adds a lot more flavor to the dish compared to the packaged variation.
Reduced fat or skim ricotta will not result in a creamy pasta therefore it's best to use whole milk.
Store the leftovers in an airtight container and refrigerate for up to 2 days. To reheat, place the pasta in a pan over medium heat, add more parmesan and a little bit of water and heat for 10-15 minutes.
This dish cannot be frozen as the texture will change and won't be creamy anymore.