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Quick Lemon Ricotta Pasta in a bowl with fresh herbs and lemon zest

Quick Lemon Ricotta Pasta

A delightful dish that balances creamy ricotta with zesty lemon flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta of choice Any pasta shape will work well, but shorter shapes like penne or fusilli hold the sauce nicely.
Dairy
  • 1 cup ricotta cheese Use freshly squeezed lemon juice for the best flavor.
Fruits
  • 1 lemon (zested and juiced)
Oil
  • 2 tablespoons olive oil
Spices
  • Salt and pepper to taste
Garnish
  • Fresh basil or parsley for garnish

Method
 

Cooking
  1. Cook the pasta according to package instructions.
  2. While the pasta cooks, in a large bowl, combine the ricotta cheese, lemon zest, lemon juice, and olive oil. Mix until smooth.
  3. Once the pasta is done, drain and reserve a bit of the pasta water.
  4. Toss the hot pasta with the ricotta mixture, adding reserved pasta water a little at a time to create a creamy sauce.
  5. Season with salt and pepper to taste.
  6. Serve garnished with fresh basil or parsley.

Notes

Refrigerate leftovers in an airtight container for up to three days. For variations, you can substitute half the ricotta with cream cheese, add sautéed spinach or sun-dried tomatoes, or make it spicy with red pepper flakes.