🍋 Lemon Ricotta Pasta – Savory Planet

If you’ve been scrolling through TikTok or Instagram lately, chances are you’ve come across the viral Lemon Ricotta Pasta. This dish is trending for good reason: it’s light, creamy, and bursting with fresh citrus flavor. Even better, it comes together in just 25 minutes, making it the perfect weeknight dinner. At Savory Planet, we love recipes that combine authenticity with modern flair, and this pasta checks every box.

Why Lemon Ricotta Pasta is special

Italian cuisine is known for simplicity, using only a handful of quality ingredients to create something extraordinary. Here, ricotta brings creaminess, lemon adds brightness, and Parmesan balances everything with a nutty depth. The result? A dish that feels indulgent yet refreshing.

Unlike heavy cream-based sauces, the ricotta keeps this pasta light but satisfying. It’s a fantastic choice for spring and summer evenings, or any time you crave a fresh twist on a classic pasta.

Ingredients explained

• Spaghetti (400 g): Classic base, but linguine or fettuccine also work beautifully.
• Ricotta cheese (250 g): Whole milk ricotta is essential for creaminess.
• Lemons (2): Both juice and zest are used for maximum citrus punch.
• Parmesan (60 g): Brings salty, nutty flavor that ties everything together.
• Garlic & olive oil: Aromatic backbone of most Italian pasta sauces.
• Basil: Adds fragrance and color at the end.

This balance of creamy, zesty, and savory makes the dish so addictive.

Step-by-step method

1. Cook the pasta until al dente in salted water. Don’t forget to reserve some of that starchy cooking water—it’s the secret to making the sauce silky.
2. Mix the ricotta sauce: whisk together ricotta, Parmesan, olive oil, lemon zest, juice, and garlic until smooth.
3. Combine: toss the hot pasta in the sauce, adding pasta water slowly until everything emulsifies into a creamy coating.
4. Finish: season generously, garnish with basil and extra zest, and serve while hot.

Tips & Variations

• Add veggies: sautéed spinach, roasted asparagus, or green peas complement the lemon beautifully.
• Make it hearty: top with grilled chicken breast or pan-seared shrimp.
• Go spicy: a pinch of red pepper flakes gives the dish a little kick.
• Vegan twist: replace ricotta with cashew ricotta and skip Parmesan, using nutritional yeast instead.

Creamy Lemon Ricotta Pasta – Fresh & Easy

Lemon Ricotta Pasta is a fresh, creamy 25-minute Italian dinner made with ricotta, lemon zest and juice, Parmesan, and olive oil tossed with al dente pasta. Silky, zesty, and light yet satisfying—perfect for busy weeknights or a simple date night. Customize with peas, asparagus, or top with grilled chicken or shrimp.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 portions

Course: Main Course, Pasta

Cuisine: Italian

Calories: 710

Ingredients Equipment Method Notes

Ingredients

  

• 400 g spaghetti (or linguine)
• 250 g ricotta cheese (whole milk)
• 60 g Parmesan cheese, grated
• 2 lemons (zest and juice)
• 2 garlic cloves, minced
• 60 ml olive oil (extra virgin)
• 80 ml pasta cooking water (reserved)
• Salt, to taste
• Freshly ground black pepper
• A few fresh basil leaves, for garnish

Equipment

• Large pot (for boiling pasta)
• Strainer
• Mixing bowl
• Zester or grater
• Whisk

Method

 

1. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Before draining, scoop out about 80 ml of pasta water and set aside. Drain the pasta.
   
2. Prepare the ricotta sauce: In a large mixing bowl, whisk together ricotta cheese, grated Parmesan, olive oil, minced garlic, lemon zest, and lemon juice until smooth and creamy.
   
3. Combine pasta and sauce: Add the hot pasta directly to the bowl with the ricotta sauce. Pour in a little reserved pasta water and toss well, adding more water as needed until the sauce is silky and coats the pasta evenly.
4. Season and serve: Taste and adjust with salt and black pepper. Garnish with fresh basil leaves and a sprinkle of lemon zest. Serve immediately.
   

Notes

• Use whole-milk ricotta for the best creamy texture.
• Substitute spaghetti with linguine or fettuccine if preferred.
• For more flavor, add sautéed spinach, peas, or grilled asparagus.
• Top with grilled chicken or shrimp for extra protein.
• Leftovers can be stored in the fridge for up to 2 days, but reheat gently with a splash of water to keep the sauce smooth.

Storage & reheating

While best eaten fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or milk and warm gently over low heat. Avoid microwaving at high power, which can dry out the sauce.

Perfect pairings

Serve Lemon Ricotta Pasta with a crisp green salad, such as our Caprese Salad or the refreshing Greek Salad (both already on Savory Planet). For dessert, a light option like Tiramisu balances the meal.

Cultural note

Ricotta cheese has ancient roots in Italian cuisine, tracing back to Roman times. It’s made from whey left over during cheese production, making it both sustainable and versatile. Lemons, especially from the Amalfi Coast, are a staple of southern Italy and often paired with pasta, seafood, and desserts. Read more on Wikipedia about Ricotta.

Final thoughts

This Creamy Lemon Ricotta Pasta proves that simple ingredients can create something extraordinary. It’s fresh, quick, and elegant enough to serve at a dinner party, yet easy enough for a Tuesday night. No wonder it went viral—one taste and you’ll understand why!

If you’re searching for a light yet satisfying dinner, this Lemon Ricotta Pasta is the answer. It combines creamy ricotta, fresh lemon, and classic Italian pasta for a dish that feels both comforting and refreshing. Quick enough for weeknights but elegant enough for guests, it’s a recipe you’ll want to cook again and again. Try it once, and this Lemon Ricotta Pasta may become your new favorite.