A delicious, light creamy ricotta sauce with lots of lemon juice, parmesan and fresh basil. Ricotta cheese is a fantastic lighter alternative to cream and this really is the perfect Spring and Summer pasta dish. Simple ingredients, quick to make and packed with flavour. I just know this lemon ricotta pasta will become one of those recipes you come back to.
Hi! I really can't wait for you to try this one, it's a lighter version of my Creamy Lemon Pasta. The ricotta cheese, mixed with parmesan cheese and some pasta water really does make a super light but creamy sauce. Ricotta can be grainy but in this recipe I thoroughly mix the cheese with some pasta cooking water first to make it smoother.
It is made with just a few simple, fresh ingredients and I hope it can become one of those busy weeknight dinners you can rely on. I'm picturing a warm summer evening, eating outside, glass of wine in hand.
Ingredients:
Pasta - I have used a rigatoni but use any pasta shape you like. Spaghetti or fettuccine will suit it perfectly too. You could make some fresh pasta using my Homemade Pasta Dough Guide!
Ricotta cheese - Use whole milk ricotta and drain any water if there is any.
Parmesan cheese - Finely grated with a microplane or the star side of a box grater.
Fresh Lemon - I use the lemon zest on top for serving and the juice in the sauce. You can adjust the amount, I'm a bit of a lemon fiend so I go pretty heavy.
Garlic cloves - Try and dice/mince them really fine as the cooking time is so short.
Basil - There is nothing like fresh basil leaves scattered on top to finish. Use any fresh herbs you prefer though. Flat leaf parsley or thyme would work well.
Salt and black pepper - You might think the ricotta mixture tastes a touch salty but it will get diluted a lot so trust me on that.
Pasta Water - I am adding this into ingredients as it is a must, not just a suggestion. The reserved pasta water forms the base of the sauce.
Optional additions:
- I have finished the dish with a pinch of red pepper flakes, it adds a kick and some colour too.
- Throw in a handful of fresh spinach leaves (baby spinach works best) when you mix sauce through pasta.
- Want to add some protein? Some chicken or salmon would be lovely on top.
- A drizzle of extra virgin olive oil never goes astray.
Expert tips
- If using dried pasta, undercook it by a minute from package instructions so it can bubble away IN the sauce for a minute or two at the end and still be al dente.
- Always reserve a mug of the starchy pasta water before draining. This recipe actually requires it but it's a great practice to get into.
- Keep the heat low. When tossing the pasta and sauce it should be on the lowest heat possible. Creamy sauces can dry up quickly so for best results take it off the heat when it is still quite saucy.
How to make this recipe
The full recipe, ingredient list and a short tutorial video are in the recipe card below.
ONE: Get your pasta cooking in a large pot of salted water. While the pasta cooks add the ricotta, parmesan cheese, lemon juice and salt and pepper to a medium bowl.
TWO: Mix really well with a spatula.
THREE: Just before draining reserve a cup of pasta water. Mix ½ cup into the ricotta mixture and mix well.
FOUR: Over a low heat add the sauce to the pasta in a large skillet.
FIVE: Mix well and let it gently warm for a minute.
SIX: Add the basil leaves right before serving and finish with the lemon zest, extra parmesan and a sprinkling of red pepper flakes if you wish.
Have some left over ricotta?
The lemon ricotta mixture you make at the start of this recipe is based on my Simple Ricotta Ravioli Filling. I highly recommend trying it out to make some Homemade Ravioli! My step by step guide is super easy to follow and it's such a fun project.
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The other thing I love doing with the ravioli filling is piping or spooning dollops onto any pasta dish. I have done that here with my Broccoli Pasta Sauce (another great weeknight meal). It adds a nice creamy touch to any dish.
The perfect side salad for this dish
If you want a really easy, minimal effort side salad then my Easy Iceberg Wedge Salad is the one! It is my perfect side salad for any pasta dish. It comes with two dressing options so you could opt for the lemon vinaigrette to go with this dish.
Recipe FAQs
No! Ricotta is kind of grainy anyway and mixing it all together first will ensure a nice smooth sauce at the end.
For sure! Most of my recipes are tested for two as I don't like to waste food. This can be doubled easily!
A whole milk creamy ricotta. I just use quite a standard supermarket one. If you buy one that comes sitting in water, drain it really well. You could also make your own! It is just milk, salt and lemon juice.
Want some other pasta dishes to try?
If you loved this lemon ricotta pasta recipe then make sure you check out my recipe section for all sorts of delicious dishes and tutorials. For another light warm weather dish try my Creamy Zucchini Pasta, it also has a bright lemon flavor. My quick Lemon Butter Pasta with Asparagus is delicious, as is my new Pasta Alla Norma.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Easy and Quick Lemon Ricotta Pasta
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Ingredients
- 200 grams dried pasta or 300 grams fresh pasta
- 150 grams whole milk ricotta
- 2 garlic cloves finely minced
- 2 ½ tablespoons fresh lemon juice plus zest for serving
- 30 grams parmesan finely grated
- 1 teaspoon flakey sea salt
- ½ teaspoon black pepper
- ½ cup pasta water
- Handful fresh basil leaves
- Optional red pepper flakes to finish
Instructions
- Cook your pasta in a pot of well salted water and reserve a cup of the cooking water right before draining.
- In a bowl add the ricotta, parmesan, lemon juice, garlic, salt and pepper and mix really well. It might taste a little salty but it will be diluted when mixed with pasta. Use more or less lemon juice to taste.
- When pasta is almost cooked add ½ cup of the pasta water into the ricotta mixture and mix really well. You should have quite a loose smooth mixture.
- Drain your pasta then add to a large skillet over a low heat with a little splash of pasta water.
- Pour in the ricotta mixture and toss well. Let it gently warm through over the low heat for a minute until the sauce clings to the pasta well. Add more pasta water if you need to loosen.
- Serve with some extra grated parmesan, grated lemon zest and the basil leaves.
- Add a sprinkle of red pepper flakes if you want a little kick.
Jenn says
Delicious recipe and just the right amount of lemon for me too! I’d always used the zest in pasta and feel so validated here. This is definitely going into our monthly meal rotation!
Emilie Pullar says
Zest is best haha! Thanks so much for making it Jenn! 🙂