This Lemon Ricotta Pasta is a refreshing, 20-minute dinner made with a sauce that never touches the stove! Whole milk ricotta, fresh lemon, garlic, and Parmesan come together into a silky, creamy sauce that’s tossed right into hot pasta.
All you really have to do is cook the pasta. The sauce comes together with just a splash of starchy pasta water stirred right in!
Quick Look: Lemon Ricotta Pasta
- Prep Time: 10 mins, Cook Time: 10 minutes
- Total Time: 20 minutes
- Method: No-cook ricotta sauce, emulsified with hot starchy pasta water
- Main Ingredients: Rigatoni, ricotta, parmesan, lemons
- Flavor Profile: Creamy, bright, garlicky, light
- Ideal for: Weeknight dinners, summer recipes, quick and easy
Jump to:
Ingredient Notes
- Rigatoni pasta: I prefer a short pasta shape like rigatoni or rotini here since it’s so much easier to toss with the ricotta sauce than long noodles, though any pasta shape will work.
- Whole milk ricotta: The base of the sauce. Whole milk ricotta gives you the creamiest, richest texture. Part-skim works too, but since it has less fat, the sauce can turn out a touch grainy.
- Freshly grated Parmesan: Grate it yourself for the smoothest sauce. Pecorino Romano also works well if you want something saltier and sharper.
- Fresh lemon: You’ll need both the zest and the juice. Fresh lemon is a must here! Skip the bottled stuff, it just doesn’t compare for that bright, natural flavor.
- Garlic: Grate it finely on a Microplane zester rather than mincing it. This way it melts right into the sauce from the residual heat, so you never get a bite of raw, overpowering garlic.
- Basil: Fresh basil, sliced thin, adds a little herby freshness to the sauce and makes a pretty garnish too.
- Toppings: Lemon slices, more basil, and crushed pistachios for serving. The pistachios add the best crunchy, nutty contrast to the creamy pasta, don’t skip them!
As always, exact quantities are listed in the recipe card down below.
Substitutions and Variations
- Add-ins: Baby arugula wilts beautifully from the residual heat, or try sliced baby spinach.
- Extra creaminess: A small splash of warmed heavy cream can be stirred in if you want the sauce even richer.
- Pasta: Short pasta is easiest to toss with the sauce, but this lemon ricotta pasta sauce works with pretty much any shape you have on hand.
How to Make Lemon Ricotta Pasta
- Make the sauce. First things first, cook the pasta in generously salted water until al dente. Reserve some pasta (about 1/2 cup, but you won’t need all of it). Meanwhile, stir together the ricotta, olive oil, Parmesan, basil, garlic, lemon zest, and lemon juice in a large heatproof bowl. Season with salt and pepper.
- Toss with the hot pasta. Add the pasta straight from the pot into the bowl while it’s still very hot.
- Add pasta water and combine. Toss continuously, adding the reserved pasta water a tablespoon at a time, until the ricotta melts into a smooth, creamy sauce. Tip: Start with less pasta water than you think you need. It’s easy to add more, but harder to fix a sauce that’s turned too thin.
- Garnish and serve. Top your easy lemon ricotta pasta with extra lemon zest, lemon slices, basil, black pepper, and crushed pistachios. Garnishing with extra zest right before serving really highlights the lemony flavor in this dish, highly recommend it!
Tips for Success
- Time the pasta with the sauce. Have the ricotta sauce ready to go in the bowl right before the pasta finishes cooking. The pasta needs to go in hot, straight from the pot! If the pasta or pasta water sits and cools down first, the sauce won’t emulsify properly.
- Cook the pasta until al dente. It holds up best against the creamy lemon ricotta sauce and won’t turn mushy.
- Add pasta water gradually, a tablespoon at a time. I only needed about 2 tablespoons total, but this can vary depending on your pasta shape.
- Use room temperature ricotta. Cold ricotta straight from the fridge takes more heat and effort to smooth out. Let it sit out while the pasta cooks so it comes together more easily.
- Don’t boil or simmer the sauce. High, direct heat can cause the ricotta to break and turn gritty instead of smooth. The hot pasta alone is enough to warm it through.
- Taste and adjust the lemon. I only used half a lemon, but it was a large one, so add more juice or zest to taste.
Recipe FAQs
Yes, a small splash of warmed heavy cream can be stirred in for extra richness, though the sauce is already creamy without it!
A few things can cause this. Pre-shredded Parmesan is the most common culprit, it contains anti-caking additives that keep it from melting smoothly. Part-skim or fat-free ricotta can also turn grainy since it has less fat to create a creamy texture. Boiling or simmering the sauce directly on the stove can cause the ricotta to break as well, so stick to tossing it with hot pasta off the heat instead.
Yes, simply swap in your favorite gluten-free short pasta. The ricotta sauce itself is naturally gluten free.
No, I don’t recommend freezing. Dairy-based sauces like this one tend to separate and turn grainy once thawed, so it’s best enjoyed fresh or refrigerated for a couple of days.
Storage and Reheating
- Storage: Store any leftover ricotta lemon pasta in an airtight container in the fridge for up to 2 days.
- Reheating: Leftovers reheat well in the microwave in short intervals, stirring in between.
What to Serve with Lemon Ricotta Pasta
This creamy lemon ricotta pasta is light enough to be a full meal on its own, but I love rounding it out with a simple side or two.
Salad: Keep things fresh with my Lemon Arugula Salad, or go a little heartier with my Italian Chopped Salad.
Bread: My Cheesy Garlic Bread is great for soaking up any extra sauce.
Protein: If you want something more filling, this lemon ricotta pasta recipe pairs well with my Pan-Seared Chicken Breasts or my Air Fryer Chicken Cutlets.
If you prefer seafood, try it with my Salmon Piccata. The lemony flavors would pair perfectly here!
More Easy Pasta Recipes
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Lemon Ricotta Pasta
Equipment
- Large heatproof bowl stainless steel
Ingredients
- ¾ pound rigatoni pasta
- 1 cup whole milk ricotta cheese
- 3 tablespoons extra virgin olive oil
- ½ cup freshly grated Parmesan cheese - plus more for serving
- 4 fresh basil leaves, sliced - plus more for garnish
- 3 medium cloves garlic, grated - I use a microplane zester
- Zest of 1 medium lemon - plus more for garnish
- ½ of a large lemon, juiced - plus more to taste
- Salt and pepper - to taste
- ¼ cup pistachios, roughly crushed - for garnish
- Lemon slices - for garnish
Instructions
- Cook pasta: Bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente. Reserve about ½ cup of the pasta water (you won't need all of it).
- Combine the lemon ricotta sauce: Meanwhile, in a large heatproof bowl, combine the ricotta, olive oil, grated parmesan cheese, sliced basil, grated garlic, lemon zest, lemon juice, salt and pepper to taste.
- Toss with pasta: Transfer the hot pasta directly from the pot to the bowl with the ricotta mixture while it's still very hot. Add a splash of the hot pasta water, 1 tablespoon at a time, tossing continuously until the ricotta melts into a smooth, creamy sauce that coats the pasta. Season with salt and pepper. Note 1: You don’t need a lot of pasta water, I used just 2 tablespoons, but adjust as needed. Note 2: The heat from the hot pasta, along with some starchy pasta water, is what helps the sauce come together into a creamy emulsion.
- Garnish and serve: To serve, garnish with more lemon zest, lemon slices, basil, pepper, and crushed pistachios. This pasta dish is meant to be served lukewarm. Enjoy!
Notes
- Timing: Have sauce mixed before pasta finishes. Toss pasta straight from the pot immediately. This way, the water is hot and starchy enough to emulsify the lemon ricotta sauce.
- Start with less pasta water, add as needed. Add reserved pasta water 1 tbsp at a time while tossing until creamy.
- Whole milk ricotta is best: Use full-fat ricotta, as low-fat ricotta can make the sauce grainy and not rich or creamy enogh.
- Parmesan cheese: I’d recommend grating the cheese from the block, as pre-shredded cheese can make the sauce grainy.
- Microplane grate the garlic: Grate garlic finely so it melts in the residual pasta heat without raw garlic bites.
- Never cook or boil the sauce, as high heat can sometimes curdle the ricotta. In this recipe, let hot pasta water do the warming.
- Storage: Refrigerate in an airtight container for up to 2 days.
- Reheat: Microwave in short bursts, stirring in between.
- This recipe is not freezer friendly.
- Pasta: Rigatoni or rotini are best, but any shape (including gluten-free) works.
- Greens: Toss in baby arugula or spinach at the end to wilt in the heat.
- Richer Sauce: Stir in a splash of warm heavy cream.
- Toppings: Finish with crushed pistachios, fresh basil, and extra lemon zest for crunch and pop.
Leave a Reply