Creamy Lemon Ricotta Pasta is a perfect balance of indulgence and freshness. The silky ricotta sauce gently coats al dente pasta, while bright lemon zest and juice lift the dish with a refreshing citrus note. This recipe is ideal for busy weeknights, light dinners, or a vegetarian-friendly main course that feels luxurious without requiring hours in the kitchen.

Lemon and ricotta are a classic combination in Italian cooking. The tang of lemon cuts through the creaminess of the ricotta, while garlic and olive oil create an aromatic base that ties the flavors together. Quick to prepare, this dish is approachable for beginner cooks yet impressive enough for guests.

Why Creamy Lemon Ricotta Pasta Works So Well

Balance of flavors: Richness of ricotta + freshness of lemon
Texture: Smooth sauce coats pasta evenly
Speed: 20–25 minutes from start to finish
Versatility: Serve with chicken, shrimp, or roasted vegetables

Unlike heavier cream-based sauces, ricotta gives a creamy texture without excessive richness, making the dish feel light and bright while still satisfying.

Ingredients

12 oz fettuccine or spaghetti
1 cup ricotta cheese, whole-milk preferred
½ cup grated parmesan cheese
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, zest and juice
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley
Optional: ½ teaspoon crushed red pepper flakes for mild heat

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant.
Reduce heat to low. Stir in ricotta cheese, lemon zest, lemon juice, salt, and pepper. Mix until smooth.
Add cooked pasta to the skillet and toss to coat in the ricotta-lemon sauce. Add reserved pasta water gradually to thin the sauce if necessary.
Stir in grated parmesan and cook 1–2 minutes until melted and creamy.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
Plate the pasta and sprinkle with chopped parsley, additional parmesan, and optional red pepper flakes. Serve immediately.

Tips for Perfect Lemon Ricotta Pasta

Always reserve some pasta water to adjust sauce consistency.
Use freshly grated parmesan for the best flavor and melt.
Whole-milk ricotta gives a richer, creamier texture than part-skim.
Avoid overcooking pasta—al dente is essential for proper sauce coating.
For extra brightness, add lemon zest just before serving.

Variations

Protein boost: Add sautéed shrimp, grilled chicken, or pan-seared scallops.
Vegetable option: Toss in roasted asparagus, cherry tomatoes, or zucchini ribbons.
Cheesy indulgence: Mix in fontina or mascarpone for extra creaminess.
Herbal twist: Swap parsley for basil or chives for a different flavor profile.

Serving Suggestions

Serve with a crisp green salad and a drizzle of vinaigrette
Pair with garlic bread or focaccia
Drizzle with extra virgin olive oil for richness
Pair with a glass of Sauvignon Blanc or light Pinot Grigio

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop over low heat with a splash of water or milk to restore creaminess.

Fun Facts / Cultural Context

Ricotta is traditionally used in Italian pasta dishes such as lasagna and cannelloni.
Lemon is a classic ingredient in Southern Italian cuisine, particularly around Naples and Sicily, for brightening creamy sauces.
This dish blends modern comfort-food sensibilities with classic Italian flavors, making it a favorite for quick dinners and casual entertaining alike.