Lemon Ricotta Pasta

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

Here’s a quick and simple pasta recipe that’s the perfect shortcut for weeknights: Lemon Ricotta Pasta! Mixing ricotta cheese with olive oil, Parmesan and a little pasta water makes a makeshift white sauce that’s ideal for coating on long noodles (who knew!). This quick weeknight trick has become a staple over here: the zing of the lemon zest makes it absolutely irresistible not to keep slurping down noodles.

Ingredients in lemon ricotta pasta

Ricotta is a creamy Italian cheese with a mild flavor that’s famous for its use in lasagna: but it’s ideal for long noodles, too. The great part about this lemon ricotta pasta? It requires just 1 minute of cooking to form a beautifully creamy white sauce. You’ll literally stir together a few ingredients and voila: a creamy sauce. Here’s what you’ll need for whipping up this pasta at home:

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

Tips for lemon ricotta pasta

This lemon ricotta pasta recipe could not be easier: boil the pasta, stir together the sauce ingredients, and combine! There’s not much cooking here. But there are a few minor tips that can make or break the recipe:

• Save the pasta water! This ingredient is used to make a creamy sauce. It’s easy to forget (been there), so my mom shared a tip with us that helps. After you start the pasta, place your strainer in the sink, then place a liquid measuring cup inside as a reminder. When you go to dump the pasta, you’ll think: what’s that liquid measuring cup? Oh yes, I need to save the pasta water!
• Make sure to cook the pasta to al dente. This means “to the bite” in Italian: when it’s tender with a small white speck inside when you bite into a piece. Boil it a few minutes less than the package instructions indicate, and start taste testing early!
• The texture is best when served immediately. This lemon ricotta pasta is best when the pasta is freshly cooked and it’s warm: especially since you use the pasta water to help create the sauce. You can eat it later, but it does get drier in texture.

Leftovers and storage instructions

Want to eat this lemon ricotta pasta the next day? You can, though it’s not quite as good as the day of. This pasta is best with piping hot fresh pasta and sauce warm from the stove. It does get a gummier texture as it sits, and especially once it’s cooled. Here’s how to freshen up your leftovers:

• Leftovers become drier over time, and with refrigeration. You can store the pasta about 2 days refrigerated, but the texture becomes drier.
• How to reheat it? You can reheat the pasta with a splash of milk on the stovetop, and revive the flavors with a pinch or two of salt. Make sure to generously garnish with grated Parmesan cheese as well.

What to serve with lemon ricotta pasta

Want a few fast and easy side dishes to serve with this pasta? Anything from a quick green salad to lemony peas works here. If you’re serving it as a main dish, think about dishes that add additional protein. Here are a few ideas:

• Green salad like Easy Arugula Salad, Grapefruit Salad, Butter Lettuce Salad, or Spring Mix Salad
• Legumes like Peas with Lemon or Easy White Beans
• Veggies like Easy Shaved Brussels Sprouts, Roasted Broccoli and Cauliflower, Sauteed Green Beans, Roasted Broccoli or Perfect Roasted Broccolini

More ricotta recipes

Ricotta makes magic with pasta, toast, desserts, and more! Here are some of our favorite ricotta recipes:

• Try irresistibly tasty Lemon Ricotta Pancakes or Ricotta Pancakes
• Go for creamy Whipped Ricotta
• Opt for fun and customizable Ricotta Toast
• Try Lasagna with Ricotta or Ricotta Pizza

01

Lemon Ricotta Pancakes

02

Vegetarian Lasagna with Ricotta

03

Ricotta Pizza

04

Ricotta Pancakes

This lemon ricotta pasta recipe is…

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

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