Lemon Ricotta Pasta: How to Make It in 20 Minutes

Creamy, Bright, and Unbelievably Quick: Your New Weeknight Savior is Here!

Ever have one of those nights where you’re staring into the fridge, willing a delicious dinner to magically appear? You want something that feels indulgent and special, but you have roughly the same amount of energy as a deflated balloon. Friend, I have been there more times than I can count. That’s exactly why this Lemon Ricotta Pasta is my forever favorite. Imagine the creamiest, dreamiest sauce clinging to every strand of pasta, bursting with the sunny, fresh flavor of lemon, and all coming together in about the time it takes to boil water and cook noodles. It’s not magic, but it sure tastes like it. This dish is the culinary equivalent of a cozy hug—it’s family-friendly, endlessly adaptable, and proof that “fancy” doesn’t have to mean “complicated.” If you loved our easy Garlic Parmesan Pasta for its simplicity, you’re going to adore this vibrant, citrusy twist. So, let’s ditch the dinner stress and make something wonderfully satisfying together.

What is Lemon Ricotta Pasta?

So, what exactly are we making? The name pretty much gives it away, but let’s have some fun with it. Is it a pasta dish? A creamy sauce? A zesty flavor explosion? The answer, happily, is all of the above! Lemon Ricotta Pasta is that genius, no-cook sauce where rich, milky ricotta cheese is transformed into a luxuriously smooth coating, perfectly punctuated by the bright zing of fresh lemon. Why’s it called that? Well, I think the recipe creator (whoever they are, bless them) was just feeling admirably direct. There’s no fancy Italian name here—just a honest description of the two superstar ingredients. It’s like calling a spade a spade, or in this case, calling the quickest path to everyone’s heart through their stomach exactly what it is. And trust me, this is one delicious path. Ready to walk it?

Why You’ll Love This Lemon Ricotta Pasta

You’re going to fall head over heels for this dish, and here’s why:
First, the main event is pure, effortless elegance. The sauce requires zero cooking. You simply whisk together ricotta, lemon, and Parmesan into the most luscious, creamy mixture that feels gourmet but is hilariously simple. It’s a showstopper without the sweat.
Second, let’s talk budget-friendly brilliance. For the price of a single restaurant pasta dish, you can make this at home multiple times. Ricotta is an affordable cheese, and the rest of the ingredients are pantry staples. It’s a wallet-friendly way to feel like you’re dining at a charming Italian trattoria.
Finally, the toppings make it your own. While perfect with just a crack of black pepper, this pasta is a canvas. Add a handful of fresh basil or baby arugula, a sprinkle of red pepper flakes for heat, or some toasted pine nuts for crunch. Each addition creates a new favorite version. If you enjoy customizing your meals, you’ll love our versatile One-Pan Chicken and Veggies recipe for the same reason. Now, let’s grab a pot and make the easiest, most impressive pasta of your week!

How to Make Lemon Ricotta Pasta

Quick Overview

This dish is the definition of simple satisfaction. We’re making a luxuriously creamy, no-cook sauce with vibrant lemon flavor, all in the time it takes to boil pasta. It’s a 20-minute miracle that tastes like you spent hours.

Key Ingredients for Lemon Ricotta Pasta

• 1 pound (450g) long pasta (like linguine, spaghetti, or fettuccine)
• 1 cup (250g) whole-milk ricotta cheese
• 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
• 2 large lemons (you’ll need the zest of both and the juice of 1-1.5)
• 2 cloves garlic, minced or finely grated
• 1/4 cup fresh basil or parsley, chopped, plus more for garnish
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon freshly cracked black pepper
• Optional: Red pepper flakes for serving

Step-by-Step Instructions

1. Boil the Pasta: Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to package directions for al dente. This is crucial! Before draining, carefully scoop out and reserve about 1 1/2 cups of the starchy pasta cooking water. This liquid gold is key to our sauce.
2. Create the No-Cook Sauce: While the pasta boils, make the sauce. In a large mixing bowl, combine the ricotta, grated Parmesan, zest of both lemons, and juice of one lemon. Add the minced garlic, olive oil, salt, and black pepper. Whisk vigorously until the mixture is completely smooth, creamy, and well combined.
3. Combine & Emulsify: Add the drained, hot pasta directly to the bowl with the ricotta sauce. Using tongs or two forks, start tossing everything together. Now, begin adding the reserved pasta water, a few tablespoons at a time, while continuing to toss. Keep adding and tossing until the sauce beautifully coats every strand of pasta and has a silky, glossy consistency. You may not need all the water. The heat from the pasta and the starch from the water will “cook” the sauce gently and make it perfectly creamy.
4. Finish and Serve: Taste and adjust! You might want more lemon juice, salt, or pepper. Toss in most of your chopped fresh herbs. Divide the pasta among bowls, garnish with an extra drizzle of olive oil, a sprinkle of herbs, more Parmesan, and a pinch of red pepper flakes if desired. Serve immediately.

What to Serve Lemon Ricotta Pasta With

This pasta is light yet rich, so it pairs beautifully with simple sides. A crisp Arugula Salad with a lemon vinaigrette echoes the citrus notes perfectly. For something heartier, Garlic Bread is never a wrong answer. To keep it light, some steamed asparagus or broccoli on the side works wonderfully. For drinks, a chilled Pinot Grigio or Sauvignon Blanc complements the lemon, or a sparkling water with a lemon wedge keeps it refreshing.

Top Tips for Perfecting Lemon Ricotta Pasta

• Zest First, Juice Later: Always zest your lemons before you juice them. It’s infinitely easier.
• Quality of Ricotta Matters: For the creamiest texture, use whole-milk ricotta. Give it a quick stir in its container before measuring, as it can sometimes separate.
• Reserve That Pasta Water: Do not skip this step! The starchy water is essential for creating a silky, cohesive sauce that clings to the pasta instead of sitting in a puddle at the bottom of the bowl.
• Adjust to Your Taste: Love lemon? Use the juice of 1.5 lemons. Prefer it more mellow? Stick with one. The recipe is very forgiving.
• Avoid Curdling: The sauce is no-cook, so the only heat comes from the pasta. As long as you combine them promptly, the ricotta will melt beautifully without curdling.

Storing and Reheating Tips

Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce, so it will thicken significantly.
Reheating: The best way to reheat is on the stovetop with a splash of water, milk, or broth. Gently warm it over low heat, stirring frequently, until heated through. The added liquid will help bring the creamy sauce back to life. Avoid the microwave if possible, as it can cause the ricotta to separate and become grainy.
Freezing: This dish does not freeze well due to the dairy-based sauce, which can separate and become watery when thawed. It’s best enjoyed fresh.

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