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Lemon Ricotta Pasta

A bright, creamy 15-minute pasta featuring ricotta cheese, fresh lemon zest, and Parmesan for a light and flavorful dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz pasta (linguine, fettuccine, spaghetti)
  • Salt for boiling
Lemon Ricotta Sauce
  • 1 cup ricotta cheese
  • 1/3 cup grated Parmesan
  • 1 tsp lemon zest from 1 large lemon
  • 2 tbsp lemon juice adjust to taste
  • 1 clove garlic finely grated
  • 1/4 tsp black pepper
  • 2-4 tbsp hot pasta water to reach desired consistency
  • 1-2 tbsp olive oil
  • Red pepper flakes (optional)
  • Fresh basil or parsley for garnish

Equipment

  • Pot for pasta
  • Mixing bowl
  • Whisk
  • Colander

Method
 

  1. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water.
  2. In a mixing bowl, whisk ricotta, Parmesan, lemon zest, lemon juice, garlic, pepper, and olive oil until creamy.
  3. Add 2–4 tablespoons of hot pasta water to achieve a silky sauce consistency.
  4. Drain pasta and toss immediately with the ricotta lemon sauce.
  5. Adjust lemon juice, salt, and pepper to taste.
  6. Serve warm with extra Parmesan, fresh herbs, and a sprinkle of lemon zest.

Notes

Use hot pasta water for a smooth sauce. Adjust lemon juice for tanginess. Can add peas, spinach, or cherry tomatoes for extra flavor.