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Lemon Ricotta Pasta ingredients – spaghetti, ricotta, lemons, Parmesan, garlic, basil, olive oil

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
Cook Time 15 minutes
Total Time 25 minutes
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.
    How to cook Lemon Ricotta Pasta step 1 – spaghetti boiling in salted water
  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.
    Creamy Lemon Ricotta Pasta final dish garnished with basil and lemon zest

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.