May 20, 2022

This lemon ricotta pasta recipe makes a creamy, zingy sauce in minutes! It’s a shortcut that makes mealtime simple.

Lemon Ricotta Pasta

Right here’s a fast and easy pasta recipe that’s the right shortcut for weeknights: Lemon Ricotta Pasta! Mixing ricotta cheese with olive oil, Parmesan and slightly pasta water makes a makeshift white sauce that’s very best for coating on lengthy noodles (who knew!). This fast weeknight trick has turn into a staple over right here: the zing of the lemon zest makes it completely irresistible to not hold slurping down noodles.

Components in lemon ricotta pasta

Ricotta is a creamy Italian cheese with a gentle taste that’s well-known for its use in lasagna: however it’s very best for lengthy noodles, too. The nice half about this lemon ricotta pasta? It requires simply 1 minute of cooking to kind a fantastically creamy white sauce. You’ll actually stir collectively a couple of components and voila: a creamy sauce. Right here’s what you’ll want for whipping up this pasta at house:

  • Bucatini or spaghetti noodles (or your noodle of selection)
  • Ricotta cheese
  • Olive oil
  • Grated Parmesan cheese
  • Salt and pepper
  • Lemon zest
Lemon Ricotta Pasta

Ideas for lemon ricotta pasta

This lemon ricotta pasta recipe couldn’t be simpler: boil the pasta, stir collectively the sauce components, and mix! There’s not a lot cooking right here. However there are a couple of minor ideas that may make or break the recipe:

  • Save the pasta water! This ingredient is used to make a creamy sauce. It’s simple to neglect (been there), so my mother shared a tip with us that helps. After you begin the pasta, place your strainer within the sink, then place a liquid measuring cup inside as a reminder. Once you go to dump the pasta, you’ll suppose: what’s that liquid measuring cup? Oh sure, I want to save lots of the pasta water!
  • Be sure that to prepare dinner the pasta to al dente. This implies “to the chunk” in Italian: when it’s tender with a small white speck inside while you chunk into a chunk. Boil it a couple of minutes lower than the package deal directions point out, and begin style testing early!
  • The feel is finest when served instantly. This lemon ricotta pasta is finest when the pasta is freshly cooked and it’s heat: particularly since you utilize the pasta water to assist create the sauce. You’ll be able to eat it later, however it does get drier in texture.
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Leftovers and storage directions

Need to eat this lemon ricotta pasta the following day? You’ll be able to, although it’s not fairly nearly as good because the day of. This pasta is finest with piping sizzling recent pasta and sauce heat from the range. It does get a gummier texture because it sits, and particularly as soon as it’s cooled. Right here’s tips on how to clean up your leftovers:

  • Leftovers turn into drier over time, and with refrigeration. You’ll be able to retailer the pasta about 2 days refrigerated, however the texture turns into drier.
  • Methods to reheat it? You’ll be able to reheat the pasta with a splash of milk on the stovetop, and revive the flavors with a pinch or two of salt. Be sure that to generously garnish with grated Parmesan cheese as effectively.
Lemon Ricotta Pasta

What to serve with lemon ricotta pasta

Need a couple of quick and straightforward aspect dishes to serve with this pasta? Something from a fast inexperienced salad to lemony peas works right here. When you’re serving it as a fundamental dish, take into consideration dishes that add extra protein. Listed below are a couple of concepts:

Lemon Ricotta Pasta

Extra ricotta recipes

Ricotta makes magic with pasta, toast, desserts, and extra! Listed below are a few of our favourite ricotta recipes:

This lemon ricotta pasta recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Print

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  • 12 ounces bucatini or spaghetti
  • 1 cup ricotta cheese
  • 1 tablespoon olive oil
  • ½ cup grated Parmesan cheese, plus extra to garnish
  • ½ teaspoon kosher salt
  • Recent floor black pepper
  • Zest of 1 lemon (plus reserve some for garnish)
  • ¼ cup pasta water
  • For the garnish: chopped parsley, crimson pepper flakes (non-compulsory)


  1. Convey a big pot of well-salted water to a boil. Prepare dinner the pasta till it’s al dente, testing a couple of minutes earlier than the package deal directions point out. Utilizing a glass liquid measuring cup, reserve ½ cup of the recent pasta water, then drain the pasta.
  2. In a saucepan, combine the ricotta, olive oil, Parmesan cheese, kosher salt, black pepper, lemon zest, and ¼ cup pasta water. Heat over medium warmth and stir till a creamy sauce varieties, about 1 minute. 
  3. Pour the sauce onto the noodles and stir to mix. Add one other splash of pasta water to assist the sauce coat the noodles. Serve with chopped parsley, extra grated Parmesan cheese and the reserved lemon zest. (Leftovers final 2 days refrigerated however the sauce turns into thick when chilly. Reheat with a splash of milk and extra kosher salt to revive the flavors.)

  • Class: Pasta
  • Technique: Stovetop
  • Delicacies: Italian
  • Food regimen: Vegetarian

Key phrases: Lemon ricotta pasta