I love experimenting in the kitchen and this lemon ricotta pasta quickly became one of my favorite lemon pasta recipes. With garlic, extra virgin olive oil, and vibrant lemon zest and juice, this dish offers creaminess and tang that is simply irresistible. I hope you enjoy it in every bite.

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I love experimenting with flavors and this Lemon Ricotta Pasta really blew me away. One time I whipped up this dish with 12 oz of spaghetti, a couple of tablespoons of extra virgin olive oil, and 4 garlic cloves minced just right to infuse every strand of pasta.

The magic happens when I mix in the creamy 1 cup whole-milk ricotta cheese with the zesty lemon juice and zest from 2 lemons. I add a pinch of red pepper flakes and season with salt and freshly ground black pepper to give it a little extra kick.

Sometimes I even toss in a splash of reserved pasta water to get that perfect sauce consistency. Every bite takes me back to the Italian nights I spent experimenting with easy but tasty recipes.

I promise that this dish, which is one of my most popular dinner recipes, will become one of your new pasta favorites. Enjoy!

Why I Like this Recipe

1. I really love how the lemon zing comes through and really mixes with the creamy ricotta. The bright, tangy flavor makes every bite feel fresh and exciting.
2. I like that the recipe is super quick and easy to follow; its perfect for busy nights when I just wanna whip up something tasty without a ton of fuss.
3. The mix of garlic and red pepper flakes gives it this awesome, subtle kick that makes the pasta seem extra flavorful.
4. I also enjoy being able to play around with it. Sometimes i add basil or parsley and a bit of Parmesan, so I can make it my own little dish every single time.

Ingredients

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Pasta is full of carbohydrates that give energy and a tasty chewy texture.
Extra virgin olive oil provides healthy fats and adds a smooth, rich flavor to the dish.
Garlic brings a punch of spice and it’s good for your heart.
Ricotta cheese adds protein and creaminess with a tangy twist that make dish sing.
Lemon juice and zest give a zesty, sour kick that cuts through the richness.
Red pepper flakes add a bit of heat for a flavor thats exciting and bold.
Fresh basil or parsley adds a pop of color and herby, refreshing taste.
Grated Parmesan cheese gives a salty, nutty finish that elevates the overall flavor.
Salt and freshly ground black pepper boosts every flavor by balancing seasonings perfectly.

Ingredient Quantities

12 oz pasta (like spaghetti or linguine)

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

1/2 teaspoon red pepper flakes

Salt and freshly ground black pepper to taste

1 cup whole-milk ricotta cheese

Zest from 2 lemons

Juice from 2 lemons

1/2 cup reserved pasta water

Chopped fresh basil or parsley (optional)

Grated Parmesan cheese for serving (optional)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz of pasta (spaghetti or linguine) until al dente. Reserve 1/2 cup of the pasta water before draining.

2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/2 teaspoon red pepper flakes, cook for 1-2 minutes until the garlic is soft but not browned.

3. Stir in 1 cup whole-milk ricotta cheese and mix well with the garlic and peppers.

4. Add the zest of 2 lemons and the juice from 2 lemons into the skillet, stirring to combine all the flavors.

5. Toss the drained pasta into the skillet with the sauce and stir until the pasta is evenly coated.

6. Slowly add in the reserved pasta water to thin the sauce if needed; mix continually until you get a nice creamy consistency.

7. Season with salt and freshly ground black pepper, and adjust the seasoning to your taste.

8. If you like, sprinkle chopped fresh basil or parsley over the pasta for a fresh touch.

9. Serve the dish hot and top with some grated Parmesan cheese if desired. Enjoy your meal!

Equipment Needed

1. A large pot for boiling water and cooking the pasta
2. A colander to drain the pasta
3. A large skillet to heat oil and mix the sauce
4. A cutting board to prep garlic and zest lemons
5. A chef’s knife for mincing garlic and chopping herbs
6. Measuring spoons and a measuring cup for the ingredients and reserved pasta water
7. A citrus juicer or reamer to extract lemon juice
8. A pair of tongs or a serving fork to toss the pasta in the sauce

FAQ

Q: Can I use a different kind of pasta?

Yeah, you can use whatever pasta you like. Spaghetti and linguine are ideal, but feel free to experiment with your fav variety.

Q: What if I dont have whole-milk ricotta cheese?

You can use part-skim ricotta, but it might not give you the same creamy texture. Whole-milk ricotta is best if you can get it.

Q: How do I get the sauce creamy and smooth?

Make sure to reserve some pasta water. It helps to mix it with the ricotta, lemon juice, and zest, which makes the sauce silky.

Q: Is this recipe very spicy?

It gets a little kick from the red pepper flakes, but you can adjust the amount if you dont like too much heat.

Q: Can i add extra ingredients like veggies or meat?

Absolutely, feel free to toss in some spinach, peas or even grilled chicken if you want more protein and color.

The Best Lemon Ricotta Pasta Recipe Substitutions and Variations

Instead of pasta like spaghetti or linguine, you can use angel hair or even penne if you want a different texture.
If you dont have whole-milk ricotta, try blending cottage cheese until its smooth enough to mimic the ricotta consistency.
If you’re out of extra virgin olive oil, you can substitute with avocado oil for a similar healthy fat option.
No red pepper flakes? A pinch of cayenne pepper or a few drops of hot sauce will give you that same kick.
If you dont have basil or parsley, fresh cilantro works alright in a pinch to add some color and flavor.

Pro Tips

1. Keep a close eye on the garlic when you’re cooking it in olive oil. It only takes a minute or two, and if it burns it can really mess up the flavor, so try not to wander off.
2. When you add the reserved pasta water to thin out the sauce, go slow. You really want a creamy texture, and too much water can make it all watery.
3. For a brighter, fresher taste, add your lemon zest right at the end of cooking so its flavors don’t fade away.
4. Fresh herbs, like basil or parsley, should be tossed in at the last minute too. They give a nice pop of flavor, but stirring them in too early can dull their punch.

The Best Lemon Ricotta Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

435

kcal

Equipment: 1. A large pot for boiling water and cooking the pasta
2. A colander to drain the pasta
3. A large skillet to heat oil and mix the sauce
4. A cutting board to prep garlic and zest lemons
5. A chef’s knife for mincing garlic and chopping herbs
6. Measuring spoons and a measuring cup for the ingredients and reserved pasta water
7. A citrus juicer or reamer to extract lemon juice
8. A pair of tongs or a serving fork to toss the pasta in the sauce

Ingredients

12 oz pasta (like spaghetti or linguine)
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste
1 cup whole-milk ricotta cheese
Zest from 2 lemons
Juice from 2 lemons
1/2 cup reserved pasta water
Chopped fresh basil or parsley (optional)
Grated Parmesan cheese for serving (optional)

Directions

Bring a large pot of salted water to a boil and cook 12 oz of pasta (spaghetti or linguine) until al dente. Reserve 1/2 cup of the pasta water before draining.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/2 teaspoon red pepper flakes, cook for 1-2 minutes until the garlic is soft but not browned.
Stir in 1 cup whole-milk ricotta cheese and mix well with the garlic and peppers.
Add the zest of 2 lemons and the juice from 2 lemons into the skillet, stirring to combine all the flavors.
Toss the drained pasta into the skillet with the sauce and stir until the pasta is evenly coated.
Slowly add in the reserved pasta water to thin the sauce if needed; mix continually until you get a nice creamy consistency.
Season with salt and freshly ground black pepper, and adjust the seasoning to your taste.
If you like, sprinkle chopped fresh basil or parsley over the pasta for a fresh touch.
Serve the dish hot and top with some grated Parmesan cheese if desired. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.