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White plate with rigatoni pasta in a lemon ricotta sauce. Fresh basil leaves, red pepper flakes and lemon zest on top. A fork resting into dish.

Easy and Quick Lemon Ricotta Pasta

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5 from 1 review


A delicious and quick creamy lemon ricotta pasta. The perfect light pasta dish for the warmer months (or any time of year!).


200 grams dried pasta or 300 grams fresh pasta

150 grams whole milk ricotta

2 garlic cloves, finely minced

2 1/2 tablespoons fresh lemon juice, plus zest for serving

30 grams parmesan, finely grated

1 teaspoon flakey sea salt

1/2 teaspoon black pepper

1/2 cup pasta water

Handful fresh basil leaves

Optional red pepper flakes to finish


  1. Cook your pasta in a pot of well salted water and reserve a cup of the cooking water right before draining.
  2. 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.
  3. When pasta is almost cooked add 1/2 cup of the pasta water into the ricotta mixture and mix really well. You should have quite a loose smooth mixture.
  4. Drain your pasta then add to a large skillet over a low heat with a little splash of pasta water.
  5. 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.
  6. Serve with some extra grated parmesan, grated lemon zest and the basil leaves.
  7. Add a sprinkle of red pepper flakes if you want a little kick.


Sauce - Like any creamy sauce it continues to thicken up a lot when taken off the heat. Don't wait for it to thicken too much on the stove top, if it seems too saucy in the pan it will be perfect by the time it is served.

  • Prep Time: 5 minutes
  • Cook Time: 10 mins
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Italian Inspired