Description
If you’re looking for a fresh, flavorful pasta dish that feels indulgent without being heavy, this Lemon Ricotta Pasta is your perfect match.
Ingredients
Main Ingredients:
- 12 oz pasta (spaghetti, fettuccine, or your favorite shape)
- 1 cup whole-milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 clove garlic, finely minced or grated
- Zest of 1 lemon
- Juice of 1 lemon (about 2–3 tablespoons)
- 1/4 cup pasta water (reserved)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh basil or parsley (for garnish)
Optional Add-ins:
- 2 cups fresh spinach or arugula
- Roasted cherry tomatoes
- Grilled chicken or shrimp for added protein
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.
While the pasta is cooking, whisk together the ricotta, Parmesan, garlic, lemon zest, and lemon juice in a bowl. Stir in the olive oil and a pinch of salt and pepper. Add a little pasta water to loosen the mixture if needed—it should be smooth and creamy.
Return the drained pasta to the warm pot. Add the ricotta sauce and toss well to coat, adding reserved pasta water a tablespoon at a time until the sauce is silky and clings to the pasta.
If using spinach, arugula, or tomatoes, fold them in now. The warmth of the pasta will wilt greens slightly.
Plate the pasta and top with more Parmesan, fresh herbs, cracked pepper, and an extra squeeze of lemon if desired.
Notes
- Use whole-milk ricotta for the creamiest texture
- Reserve pasta water – The starch helps emulsify and thin the sauce perfectly
- Don’t overheat the ricotta – Combine it with the pasta off the heat to keep it smooth
- Balance the acidity – Adjust lemon juice and zest to your taste
- Prep Time: 10
- Cook Time: 15
- Category: Main Course / Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
Keywords: Lemon Ricotta Pasta