This lemon ricotta pasta is bright, fresh and incredibly easy to make. With barely any cooking involved, it is the kind of pasta I turn to all summer long. Ricotta is such an underrated ingredient for a pasta sauce. All it needs is a splash of pasta water to transform into a luscious, creamy sauce with no cream in sight. Finished with lots of lemon, parmesan and fresh basil, it is simple but packed with flavor.
Hi! I know ricotta can sometimes get a bad reputation for being grainy or dry, but when it is mixed with parmesan and pasta water it transforms into such a smooth, silky sauce.
The best part is how easy this recipe is. No simmering sauce, no mountain of ingredients to chop, it truly comes together in no time at all.
I always picture this as the perfect warm-weather dinner. A bowl of pasta, a glass of wine and a table outside if you're lucky enough to have the weather for it. If you want to go the extra mile, you can even make your own ricotta from scratch.
Main ingredients
Ricotta cheese - Use a good quality whole milk ricotta for the best flavor and texture. If there is any liquid sitting on top, drain it off before using.
Parmesan cheese - Finely grate it with a microplane or the star side of a box grater. Pre-grated parmesan won't melt into the sauce as smoothly.
Fresh Lemon - You'll use the juice in the sauce and the zest for serving. Feel free to adjust the amount to suit your taste, I am a bit of a lemon fiend so I go quite heavy.
Garlic cloves - Finely mince the garlic as it only cooks briefly. Larger pieces can remain a little sharp and overpowering.
Basil - Fresh basil is my favorite finishing touch here. You could also use flat-leaf parsley, chives or thyme.
Pasta Water - Don't skip it! The reserved pasta water is what transforms the ricotta and parmesan into a smooth, silky sauce. I always reserve more than I think I'll need.
How to make lemon ricotta pasta
The full recipe, ingredient list and a short tutorial video are in the recipe card below.
1. Get your pasta cooking in a pot of well salted water. While it cooks, add the ricotta, parmesan, lemon juice, salt and pepper to a medium bowl.
2. Mix thoroughly with a spatula until well combined.
3. Just before draining, reserve a cup of pasta water. Add ½ cup to the ricotta mixture and mix until smooth.
4. Transfer the pasta to a large skillet over low heat and pour over the ricotta sauce.
5. Toss well until the pasta is evenly coated and warmed through.
6. Add the basil just before serving, then finish with the lemon zest, extra parmesan and red pepper flakes if desired.
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Expert tips
- Undercook the pasta slightly - If using dried pasta, cook it a minute less than the package instructions. It will finish cooking in the sauce and stay perfectly al dente.
- Always reserve your pasta water - This recipe relies on starchy pasta water to create the silky sauce. I always reserve more than I think I'll need before draining.
- Adjust the consistency with the pasta water - Ricotta brands can vary quite a bit. If the sauce feels too thick, add another splash of pasta water until it reaches a silky consistency.
- Keep the heat low - When tossing the pasta with the sauce, use the lowest heat possible. Ricotta sauces can tighten up quickly, so take it off the heat while it is still slightly looser than you want. The sauce will continue to thicken as it sits.
How to cook the perfect pasta
Ever wondered the what the perfect salt to water ratio is? This guide is a must for you!
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?
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Recipe
Creamy Lemon Ricotta Pasta (15 minutes!)
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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.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Sallyanne Tong says
WOW! Absolutely delicious! And so simple. I had left over sauce to bring into work the next day for my dinner, so I flaked some salmon through the sauce and added some frozen peas...just for a bit of protein! Really yummy and quick to make.
Judy says
We enjoyed it! I would suggest there's an easier way to finish the dosh that avoids an extra skillet to wash: I simply did a slightly incomplete job of draining my pasta and then stirred the sauce into the pasta in the same pot!
Emilie Pullar says
Hi Judy, so glad you enjoyed! I do agree and actually the heat of the pasta is almost enough to not have to worry about the pan at all but I just love my food piping hot haha. Thanks so much for making 🙂
Caitlin says
When do we use the garlic?
Emilie Pullar says
Hi Caitlin, in step two in recipe card it says to add the garlic 🙂
Sharon Noble says
My entire family loved this light, fresh approach to pasta! The lemon was especially delicious with the ricotta cheese. A recipe that we will add to our "favorites". Thank you!
Emilie Pullar says
Such a great light sauce, thanks so much for making it Sharon! 🙂
Kat says
I used this recipe to help rescue failed homemade lobster ravioli -- took the ravioli filling and made it into a lobster ricotta cream sauce and saved Valentine's Day! Thank you!!! Will definitely be making again.
Emilie Pullar says
Hi Kat, sounds like you are super resourceful! So glad you could turn it around, sounds delicious!
Julie says
I just made it. I always go heavy on the lemon!! I sautéed up a bit of broccoli and chopped red peppers because I love color. It turned out delicious. Thank you!
Emilie Pullar says
Love those additions Julie! Thanks so much for making 🙂
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! 🙂