If you’re craving a rich pasta but don’t want a heavy cream sauce, this lemon ricotta pasta is exactly what you need. It’s rich, creamy, and bursting with fresh lemon flavor, and it’s ready in just 20 minutes.

I always thought creamy pasta needed butter or heavy cream until I tried ricotta. It gives the pasta a creamy, luxurious texture without relying on heavy cream.

I don’t think I’ve ever paired ricotta with anything other than lemon. The two pair so well together, and in this recipe, the lemon shines in the best way.

And I love how quickly it comes together. By the time the pasta finishes cooking, the sauce is ready to toss everything together. Just 20 minutes, tops!

Key Ingredients

• Pasta. Use your favorite pasta shape. Spaghetti, penne, rigatoni, fusilli, and fettuccine all work well. 
• Ricotta cheese. Use whole milk ricotta for the richest, creamiest sauce. Fat-free or part-skim ricotta won’t be as rich or smooth. 
• Parmigiano Reggiano or Parmesan. Freshly grate it finely so it melts smoothly into the sauce. Pre-shredded Parmesan doesn’t melt as well and can make the sauce grainy.
• Lemon. You’ll need both the zest and juice. The zest adds most of the lemon flavor, while the juice brightens the sauce with a fresh, tangy finish.

How to Make Lemon Ricotta Pasta

1. Cook the pasta.

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain the pasta.

2. Make the ricotta sauce.

While the pasta cooks, combine the ricotta, Parmigiano Reggiano, lemon zest, lemon juice, olive oil, salt, and black pepper in a large serving bowl. Stir until smooth and well combined. Taste and adjust with more salt, black pepper, or lemon juice if needed.

3. Toss everything together.

Add the hot pasta to the bowl and toss until evenly coated. Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce is smooth and creamy. Add only enough pasta water to reach your desired consistency.

4. Garnish and serve.

Top with more grated Parmigiano Reggiano, pepper, and fresh basil. Serve and enjoy!

Tips for the Creamiest Lemon Ricotta Pasta

• Use whole milk ricotta. It creates a richer, creamier sauce than part-skim ricotta.
• Freshly grate the Parmesan. Pre-shredded Parmesan doesn’t melt as smoothly and can make the sauce grainy.
• Zest the lemon before juicing it. It’s much easier to remove the zest while the lemon is still whole.
• Salt your pasta water well. Since the sauce has only a handful of ingredients, properly seasoned pasta makes a noticeable difference.

Variations

• Add Protein. Top the pasta with grilled chicken, sautéed shrimp, or seared scallops.
• Add More Vegetables. Stir in baby spinach, frozen peas, roasted asparagus, broccoli, or roasted cherry tomatoes.
• Make It Spicy. Add a pinch of crushed red pepper flakes.
• Add Some Crunch. Sprinkle on toasted pine nuts before serving.
• Make It Extra Creamy. Replace some of the ricotta with burrata for an even richer sauce.

What to Serve with Lemon Ricotta Pasta

• Popcorn Shrimp
• Chilean Sea Bass
• Vietnamese Lemongrass Chicken 
• Teriyaki Salmon

Storage Instructions

To Store: Transfer leftover lemon ricotta pasta to an airtight container and refrigerate for up to 4 days.

To Reheat: Reheat the pasta in a skillet over medium-low heat with a splash of water or milk, stirring until the sauce is  smooth and creamy again. You can also microwave it in 30-second intervals, stirring between each, until heated through.

Try These Easy Pasta Recipes Next!

Chicken Piccata

Creamy Garlic and Shrimp Pasta

Pesto Chicken Pasta

Marry-Me Chicken Pasta

Creamy Miso Pasta

Creamy Lemon Ricotta Pasta Recipe (Ready in 20 Minutes)

No ratings yet

Print

Pinterest Facebook Share on X

Share Save Go to Collections

Prep 5 minutes mins

Cook 15 minutes mins

Craving a creamy pasta without heavy cream? This 20-minute lemon ricotta pasta is rich, creamy, and bursting with fresh lemon flavor.

Servings 4 servings

Course Main Course

Cuisine Italian

Ingredients

1x2x3x

• ▢ 16 ounces your pasta of choice
• ▢ 1 cup whole milk ricotta cheese
• ▢ 1 cup finely grated Parmigiano Reggiano or Parmesan cheese
• ▢ Zest and juice of 1 lemon
• ▢ 1 tablespoon olive oil
• ▢ Salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ 1 cup reserved pasta water
• ▢ Fresh basil for garnish

Instructions

Prevent Sleep ModePrevent Sleep Mode

1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain the pasta.
2. While the pasta cooks, combine the ricotta, Parmigiano Reggiano, lemon zest, lemon juice, olive oil, salt, and black pepper in a large serving bowl. Stir until smooth and well combined. Taste and adjust with more salt, black pepper, or lemon juice if needed.
3. Add the hot pasta to the bowl and toss until evenly coated. Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce is smooth and creamy. (You likely won’t need the entire cup of pasta water, add just enough to reach your desired consistency.)
4. Top with more grated Parmigiano Reggiano, pepper, and fresh basil. Serve and enjoy!

Notes

Nutrition information is an estimate only and will vary depending on the specific brands and ingredients you use. Use as a general guideline rather than a guarantee.

Nutrition

Serving1 servingCalories648 kcalCarbohydrates74 gProtein27 gFat27 gSaturated Fat14 gPolyunsaturated Fat2 gMonounsaturated Fat9 gCholesterol56 mgSodium623 mgPotassium281 mgFiber3 gSugar3 gVitamin A345 IUVitamin C8 mgCalcium498 mgIron3 mg