When you want a comforting pasta dish that feels indulgent yet refreshingly light, lemon ricotta pasta is the answer. This dish combines the creamy richness of ricotta with the bright zing of fresh lemon, creating a sauce that clings beautifully to pasta without feeling heavy. The best part? It comes together in just 20 minutes, making it perfect for busy weeknights or as a sophisticated option for entertaining.
Why Lemon Ricotta Pasta Works So Well
Ricotta cheese has a mild, creamy flavor that forms the perfect base for a pasta sauce. When paired with fresh lemon juice and zest, it transforms into something extraordinary—light, tangy, and slightly sweet. Olive oil and parmesan cheese round out the sauce, while garlic adds a savory kick. The result is a pasta dish that feels both rustic and elegant, comforting yet bright enough for spring and summer meals.
Ingredients List
For 4 servings, you’ll need:
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12 oz spaghetti (or linguine, fettuccine, or your favorite pasta)
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1 cup whole-milk ricotta cheese
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½ cup freshly grated parmesan cheese
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2 large lemons (zest and juice)
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3 cloves garlic, minced
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3 tablespoons extra-virgin olive oil
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½ teaspoon kosher salt (plus more for pasta water)
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¼ teaspoon freshly ground black pepper
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¼ cup fresh basil or parsley, chopped, for garnish
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Optional: crushed red pepper flakes, for heat
Step-by-Step Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil.
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Add spaghetti and cook according to package instructions until al dente.
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Reserve 1 cup of pasta water, then drain the rest.
Step 2: Make the Lemon Ricotta Sauce
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In a large mixing bowl, combine:
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Ricotta cheese
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Parmesan cheese
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Zest of 2 lemons
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Juice of 1 lemon
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Olive oil
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Salt and black pepper
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Whisk until smooth and creamy. Adjust seasoning to taste.
Step 3: Sauté Garlic
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Heat a skillet over medium heat.
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Add olive oil and minced garlic.
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Cook until fragrant (about 1 minute), being careful not to burn it.
Step 4: Combine Pasta and Sauce
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Add the drained pasta directly into the skillet with garlic.
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Reduce heat to low.
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Add the ricotta-lemon mixture, tossing to coat evenly.
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If the sauce feels too thick, add reserved pasta water, a little at a time, until silky and smooth.
Step 5: Serve
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Plate the pasta in shallow bowls.
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Garnish with fresh basil, parsley, or extra parmesan.
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Finish with a drizzle of olive oil and a sprinkle of lemon zest.
Flavor Variations
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Spicy Kick: Add crushed red pepper flakes or sautéed chili oil.
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Herb Upgrade: Swap basil for fresh dill, parsley, or tarragon for different flavor profiles.
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Mediterranean Style: Add sun-dried tomatoes, capers, or olives for briny contrast.
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Protein Boost: Top with grilled chicken, shrimp, or salmon.
Storage & Reheating Tips
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat gently on the stove with a splash of pasta water or milk to restore creaminess.
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Avoid freezing—the ricotta sauce may separate.
Common Mistakes & How to Avoid Them
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Using low-fat ricotta: Can result in a grainy sauce. Always use whole-milk ricotta for creaminess.
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Adding sauce over high heat: Can cause curdling. Keep heat low when mixing pasta with ricotta.
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Not reserving pasta water: Essential for achieving a silky sauce texture.
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Over-lemoning: Use zest for aroma and balance juice carefully to avoid bitterness.
Why This Recipe Works
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Quick and easy – ready in 20 minutes.
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Combines creamy and bright flavors perfectly.
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Uses simple pantry staples.
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Adaptable for protein or veggie add-ins.
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Elegant enough for guests, simple enough for weeknights.
Final Thoughts
This lemon ricotta pasta recipe is proof that simple ingredients can create extraordinary meals. With its creamy ricotta base, zesty lemon brightness, and silky-smooth texture, it’s a dish you’ll return to again and again. Whether served as a weeknight dinner or a main course for guests, this pasta is versatile, satisfying, and refreshingly light. Pair it with a crisp green salad and a glass of white wine for the perfect meal.
