If you love bright, creamy, and utterly comforting dishes, then this Lemon Ricotta Pasta Recipe is about to become your new favorite weeknight dinner. It perfectly balances zingy lemon, luscious ricotta, and a touch of garlic to create a pasta that feels both fresh and indulgent. Every bite delights the senses with fresh basil and parmesan layering in just the right amount of savory richness. Whether you’re whipping it up after a busy day or aiming to impress friends with something that looks gourmet but comes together in minutes, this Lemon Ricotta Pasta Recipe has you covered with its simple ingredients and knockout flavor.
Ingredients You’ll Need
To make this Lemon Ricotta Pasta Recipe shine, you only need a handful of fresh, quality ingredients. Each one plays an essential role in building layers of taste, creaminess, and brightness. From the tangy lemons to the herbaceous basil, these ingredients keep it fresh and inviting.
- 12 oz pasta: Choose a shape like spaghetti or fettuccine that holds the sauce well for maximum flavor in every bite.
- 1 cup whole-milk ricotta cheese: Adds a creamy texture and mild tanginess that forms the heart of the sauce.
- 1 cup grated parmesan cheese: Brings savory depth and a slightly nutty finish.
- 1½ Tbsp olive oil: Enhances richness and helps meld all the flavors together smoothly.
- 2 lemons (zested and juiced): Injects vibrant acidity and fresh citrus aroma to brighten the dish.
- 2 Tbsp chopped fresh basil: Provides herbal freshness and a pop of green color.
- 2 cloves garlic (minced): Offers a punch of savory warmth that balances the lemon’s zing.
- ¼ tsp red pepper flakes (or to taste): Adds just enough heat to elevate the other flavors without overpowering them.
- Salt and black pepper: Essential seasonings to bring all the flavors into perfect harmony.
How to Make Lemon Ricotta Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Adding salt is crucial here—it seasons the pasta from the inside out. Cook the noodles according to the package instructions until al dente, so they have just the right bite to complement the creamy sauce. Be sure to reserve about a cup of the starchy pasta water before draining; this magical liquid helps loosen and bind the sauce later.
Step 2: Prepare the Ricotta Sauce
While the pasta cooks, whisk together the whole-milk ricotta, grated parmesan, minced garlic, red pepper flakes, chopped basil, lemon zest, and fresh lemon juice. This is where the dish gets its zingy, herbaceous personality. Incorporate some of the reserved pasta water little by little to achieve a silky smooth sauce that will cling beautifully to every strand of pasta. Season this mixture with salt and freshly ground black pepper to taste, tasting as you go for balance.
Step 3: Combine Pasta and Sauce
Finally, add your perfectly cooked pasta into the ricotta sauce and gently toss until every bit is coated in that luscious, creamy goodness. If the sauce feels too thick, add a little more of that reserved pasta water to loosen it up for the ideal saucy texture. Serve immediately, garnished with extra parmesan, lemon zest, and a sprinkle of red pepper flakes for a touch of color and heat.
How to Serve Lemon Ricotta Pasta Recipe
Garnishes
This pasta really shines with just a few simple garnishes. Extra parmesan cheese adds a salty finish while a little lemon zest brightens up each bite visually and taste-wise. A pinch of red pepper flakes sprinkled on top brings a lovely subtle kick. Fresh basil leaves scattered over the dish add the final fresh herb note and a pop of green that makes it picture-perfect.
Side Dishes
Pair your Lemon Ricotta Pasta with lighter sides that complement its creamy, citrus-forward profile. A crisp green salad with a lemon vinaigrette or roasted seasonal vegetables like asparagus or zucchini work beautifully. For something heartier, garlic bread or a warm crusty baguette is perfect for mopping up any extra sauce.
Creative Ways to Present
For a charming dinner party, serve this pasta in individual shallow bowls topped with edible flowers such as pansies or nasturtiums to mirror the fresh colors. Or toss the pasta with some blanched peas and toasted pine nuts for added textures and looks. If you’re craving a colorful, summery twist, a few handfuls of arugula stirred in right at the end adds peppery freshness.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Ricotta Pasta Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Because the sauce is delicate, it’s best to consume leftovers fairly quickly to enjoy the fresh lemon flavor at its peak.
Freezing
This pasta doesn’t freeze very well due to the creamy ricotta sauce, which can separate and become grainy upon thawing. It’s best to avoid freezing and instead enjoy fresh or refrigerated leftovers.
Reheating
When reheating, do so gently on the stovetop over low heat or in the microwave at medium power. Add a splash of water, milk, or broth to help restore the sauce’s creamy consistency and prevent it from drying out. Stir frequently to ensure even warming without curdling the ricotta.
FAQs
Can I use low-fat ricotta instead of whole-milk ricotta?
Yes, but whole-milk ricotta adds more creaminess and richness to the sauce. Low-fat versions might result in a slightly thinner texture, though the flavor will still be delicious.
What type of pasta works best for this recipe?
Long pasta like spaghetti, fettuccine, or linguine works wonderfully because the smooth ricotta sauce clings well to the noodles, creating a silky mouthfeel in every bite.
How can I make this recipe vegan or dairy-free?
You can substitute the ricotta and parmesan for plant-based versions or use a creamy blend of soaked cashews blended with nutritional yeast for a similar texture and flavor while keeping it vegan.
Is it okay to add more lemon juice or zest?
Absolutely! The lemon flavor is the star here, so feel free to adjust the amounts to your personal taste. Just balance the acidity with enough ricotta and cheese to keep the sauce creamy.
Can I prepare parts of this dish ahead of time?
You can make the ricotta sauce ahead and store it in the fridge, but it’s best to cook the pasta fresh and combine right before serving for the best texture and flavor.
Final Thoughts
This Lemon Ricotta Pasta Recipe is truly a gem for anyone who loves simple yet impressive meals that come together quickly. Its bright, creamy flavors never fail to delight and comfort, making it a go-to recipe you’ll want to make again and again. Give it a try and watch how easy it is to bring a little sunshine to your dinner table any night of the week!
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Lemon Ricotta Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Lemon Ricotta Pasta is a light, creamy dish combining tangy lemon zest and juice with rich ricotta and parmesan cheeses. Enhanced with fresh basil, garlic, and a hint of red pepper flakes, it offers a refreshing twist on classic pasta that’s quick to prepare and perfect for a delightful weeknight meal.
Ingredients
Pasta
- 12 oz pasta
Cheese Mixture
- 1 cup whole-milk ricotta cheese
- 1 cup grated parmesan cheese
Flavorings
- 1½ Tbsp olive oil
- 2 lemons, zested and juiced
- 2 Tbsp chopped fresh basil
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes, or to taste
- Salt and black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add salt and the pasta noodles, cooking according to package instructions until al dente. Reserve about a cup of the pasta cooking water before draining the noodles and set them aside.
- Prepare the Sauce: While the pasta cooks, whisk together whole-milk ricotta cheese, grated parmesan, minced garlic, red pepper flakes, chopped fresh basil, lemon zest, and lemon juice in a bowl. Gradually add some of the reserved warm pasta water to the mixture, stirring until smooth and creamy. Season the sauce with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta into the ricotta sauce, stirring well to coat each strand evenly. If the sauce seems too thick, add additional reserved pasta water a little at a time until desired consistency is reached. Garnish with extra red pepper flakes, lemon zest, and parmesan cheese before serving.
Notes
- Use whole-milk ricotta for a richer, creamier sauce. Part-skim ricotta will result in a thinner texture.
- Reserve pasta water as it helps create a smooth sauce that clings to the noodles.
- Adjust red pepper flakes for your preferred level of heat.
- Fresh basil is key for the bright herbaceous note; substitute with fresh parsley if unavailable.
- This dish is best served immediately to enjoy the freshness and creaminess.
