Lemon Ricotta Pasta is a light, creamy, and zesty dish that brings together silky pasta, smooth ricotta cheese, and fresh lemon for a simple yet vibrant meal. Perfect for spring and summer, this pasta is quick to make and full of bright, refreshing flavor with a comforting, creamy twist.
Lemon Ricotta Pasta
Why This Lemon Ricotta Pasta Is the Best
- Fresh Lemon Flavor: Bright and citrusy, lemon juice and zest wake up the whole dish.
- Creamy Ricotta Sauce: Ricotta creates a naturally creamy base without needing heavy cream.
- Quick and Easy: Ready in under 30 minutes using just a handful of pantry staples.
- Light but Satisfying: Rich enough to feel indulgent but still refreshing and light.
Perfect for Any Occasion
Whether you’re after a quick weeknight dinner or a simple lunch that feels elevated, Lemon Ricotta Pasta is a go-to. It’s elegant enough for guests, yet easy enough to whip up when time is short.
Ingredient Notes
- Lemon: You’ll use the zest and juice to brighten the dish and give it that signature citrusy tang.
- Pasta: Any short or long pasta works; it’s the hearty base that holds the creamy sauce.
- Frozen Peas: Add a pop of color and natural sweetness while boosting the freshness.
- Garlic: Minced for mellow savory depth that complements the lemon and cheese.
- Butter: Sautéing in butter adds richness and helps blend the flavors together.
- Whole Milk Ricotta: Creates a creamy, slightly sweet sauce with a luscious texture.
- Grated Parmesan: Adds umami, nuttiness, and helps thicken the sauce.
- Salt: Enhances every flavor in the dish—adjust to taste.
- Freshly Cracked Black Pepper: Brings a light heat and peppery contrast to the lemon and cheese.
- Crushed Red Pepper: Just a pinch for a touch of heat to balance the creamy and tangy notes.
Tips for Making the Best Lemon Ricotta Pasta
- Use Whole Milk Ricotta: For the creamiest texture and richest flavor.
- Don’t Overheat the Ricotta: Mix it off the heat to keep it smooth and prevent curdling.
- Zest First, Then Juice: Zesting before juicing makes prep easier and keeps flavors vibrant.
- Reserve Pasta Water: A splash of pasta water helps loosen and bind the sauce to the noodles.
- Add Herbs or Veggies: Toss in fresh basil, spinach, or peas for extra freshness and color.
Serving Suggestions
- With Grated Parmesan: A light dusting adds saltiness and depth.
- With Cracked Black Pepper: Enhances the lemony notes and adds gentle heat.
- With Roasted Veggies: Serve alongside asparagus, zucchini, or cherry tomatoes.
- As a Side or Main Dish: Great on its own or paired with grilled chicken or fish.
A Must Try
Creamy, bright, and oh-so-satisfying, Lemon Ricotta Pasta is the kind of meal you’ll crave again and again. It’s proof that with just a few fresh ingredients, you can create a dish that tastes gourmet with minimal effort. Stir, toss, serve—and enjoy the taste of sunshine on a plate!
Be sure to check out these other delicious dinner recipes!
-
Slow Cooker Cheesy Chicken Spaghetti
-
Creamy Pumpkin Pasta with Italian Sausage
-
Creamy Cajun Chicken Pasta
-
Creamy Chicken Pasta Salad
Lemon Ricotta Pasta
This Lemon Ricotta Pasta is bright, creamy, and packed with spring vibes 🌱🍋 With peas, garlic, and Parmesan, it’s the easiest weeknight win! 🍝✨
Ingredients
- 1 lemon
- 8 oz. pasta
- 1 cup frozen peas
- 1 cup whole milk ricotta
- 1/4 cup grated Parmesan
- 1 clove garlic minced
- 1 Tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 pinch crushed red pepper
Instructions
- Start by zesting and juicing your lemon—you’ll want about ½ teaspoon of zest and 1 tablespoon of juice. Set it aside for later.
- Cook your pasta following the instructions on the package (usually about 10 minutes until tender). Before you drain it, scoop out about 1 cup of that starchy pasta water—it’s liquid gold for the sauce!
- Here’s a fun trick: pop the frozen peas right into the colander before draining the pasta. When you pour the hot pasta over them, it’ll thaw the peas instantly—easy and genius!
- In a large skillet, melt the butter over medium heat and add the minced garlic. Let it cook for just 1–2 minutes until it smells amazing and garlicky—don’t let it brown.
- Toss the drained pasta and peas into the skillet, then pour in about ½ cup of the reserved pasta water. Give it a good stir to mix everything up, then turn off the heat.
- Now stir in the ricotta, Parmesan, lemon juice, and lemon zest. Keep stirring until it all blends into a creamy, dreamy sauce. If it feels a bit thick, just splash in a bit more of that reserved pasta water.
- Finish it off with salt, pepper, and a pinch of crushed red pepper flakes to taste. Serve it up warm and enjoy every bite!
Pin this delicious recipe on Pinterest to save and share with your foodie friends!
Lemon Ricotta Pasta