Save This Lemon Ricotta Pasta is my answer when I need something bright and comforting in under thirty minutes. Its creamy tang pulled me out of a dinner rut one spring night and now I turn to it when I crave fresh flavor with minimal effort.
I whipped this up on a busy workday and everyone went back for seconds. It is the dish I make when I want something fuss-free that feels special.
Ingredients
- Dried pasta of your choice: good quality pasta will grab the creamy sauce and stay al dente
- Whole-milk ricotta cheese: creamy and mild look for fresh ricotta without additives for best texture
- Lemon zest and fresh lemon juice: brightens everything and balances the creaminess pick a firm lemon that feels heavy for the most juice
- Extra virgin olive oil: adds silkiness and richness a fruity olive oil is ideal here
- Fresh basil or parsley: brings herbal freshness try to use fresh rather than dried for best aroma
- Salt and black pepper: essential for drawing out every flavor use flaky salt and cracked pepper if you have it
Instructions
- Cook the Pasta:
- Bring a large pot of water to a boil and add a generous handful of salt to season the pasta. Drop in the pasta and cook until just al dente following the package directions. Scoop out about one cup of the starchy pasta water and set it aside for later.
- Mix the Ricotta and Lemon:
- While the pasta cooks add the ricotta to a large bowl along with the zest and juice of the lemon and the olive oil. Stir vigorously with a spatula until the mixture is creamy and there are no lumps left. Make sure the lemon zest is finely grated so it releases all the citrusy oils into the cheese.
- Combine the Pasta and Sauce:
- Drain the hot pasta but do not rinse it you want the surface starch to help the sauce cling. Immediately toss the hot pasta into the ricotta mixture using tongs or two forks. Add a little reserved pasta water and toss again to form a glossy sauce that coats every noodle.
- Finish with Herbs and Seasoning:
- Tear or chop the fresh basil or parsley and scatter it over the pasta. Season everything generously with salt and black pepper. Taste and adjust the seasoning to balance the tangy lemon with the rich cheese. Serve right away for ultimate creaminess.
Save Several friends have texted me photos of their bowls after trying it at home amazed how such simple ingredients create restaurant-worthy flavor. One family friend now brings it to every potluck and she says it has become her signature dish.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days. The sauce thickens as it chills so I like to add a splash of pasta water or milk to loosen it when reheating. Warm gently over low heat to avoid curdling the cheese.
Ingredient Substitutions
You can use whole wheat or gluten free pasta if preferred. If ricotta is unavailable mascarpone works for richness or softened goat cheese will bring a tangy spin. Try arugula or chives if you are out of basil or parsley.
Serving Suggestions
Top with toasted pine nuts or walnuts for extra crunch. A few ribbons of zucchini or peas stirred in are delicious additions. This works perfectly alongside a crisp green salad or as a side to grilled chicken or fish.
Cultural Touchpoint
Lemon and ricotta are a classic pairing in southern Italian kitchens when the first lemons of the season are ripe and fresh cheese is abundant. This pasta is a lighter homage to the creamy baked ricotta dishes I enjoyed on a trip to the Amalfi Coast.
Seasonal Adaptations
Add a handful of sweet peas or asparagus tips in spring. Fold in sautéed zucchini or cherry tomatoes in summer. A pinch of chili flakes brings cozy heat for winter.
Freezer Meal Conversion
This pasta is best when fresh but you can freeze the ricotta lemon sauce separately in a sealed container for up to one month. Thaw in the refrigerator then toss with just-cooked pasta and hot pasta water to revive the creaminess.
Save Lemon Ricotta Pasta will brighten any table, and you will want to make it again and again. Enjoy this simple comfort that is just as lovely for a weeknight as it is for company.
Recipe FAQs
- → Which type of pasta works best?
Short shapes like penne or fusilli hold the creamy ricotta sauce well, but spaghetti is a classic choice too.
- → Can I substitute ricotta with another cheese?
Yes, cottage cheese or mascarpone offer similar creamy textures, though flavors may vary slightly.
- → How should I add the lemon zest?
Add zest after mixing ricotta and lemon juice for maximum brightness and fresh flavor throughout the dish.
- → Which herbs complement the flavors?
Fresh basil or parsley provide aromatic notes and color, enhancing the lemon and creamy cheese.
- → How can I make the sauce extra smooth?
Add a spoonful of reserved pasta water to the ricotta mixture for a silkier, easily tossable sauce.