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Creamy Lemon Ricotta Pasta topped with fresh basil and lemon zest in a bowl.

Lemon Ricotta Pasta

A bright and creamy one-pot pasta dish that combines lemon and ricotta for a comforting meal with minimal cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz spaghetti, linguine, or short pasta like penne
  • 2 cloves garlic, minced
  • 1-2 tbsp olive oil or butter for richness
  • to taste salt
  • to taste black pepper
  • 1 cup ricotta cheese full fat preferred
  • 1 whole lemon, zest and juice fresh lemon recommended
  • 1 cup water or broth to cook the pasta
  • 1/4 cup Parmesan cheese, optional
  • to taste fresh basil or parsley, optional for topping
  • 1/4 tsp red pepper flakes, optional for heat

Method
 

Preparation
  1. In a large pot, add your pasta, garlic, a good pinch of salt, and enough water or broth to just cover the pasta. Bring it to a boil.
  2. Cook, stirring often to prevent sticking and build a starchy liquid.
  3. When the pasta is just about done, do not drain completely. Reserve some liquid in the pot for the sauce.
  4. Lower the heat, add olive oil or butter, then stir in the ricotta.
  5. Add lemon zest and lemon juice, stirring until creamy and coating the pasta. Add reserved pasta water as needed to adjust thickness.
  6. Finish with black pepper and Parmesan, if desired. Taste and adjust seasoning.

Notes

Keep the heat low once the ricotta goes in to avoid a grainy texture. Add a squeeze of fresh lemon after reheating to enhance flavor.