Creamy Lemon Ricotta Pasta Recipe

There's something so comforting about a big bowl of creamy pasta, and this Creamy Lemon Ricotta Pasta hits all the right notes. With its velvety texture, bright citrusy zing, and subtle garlic undertones, this dish brings a touch of elegance to your weeknight dinner lineup without demanding much effort.

this Recipe

I first made this on a spring afternoon when I had a tub of leftover ricotta and a lone lemon sitting on the counter. One forkful in, and I was hooked — it's now my go-to when I want something indulgent yet refreshingly light. Best of all, it's quick, budget-friendly, and guaranteed to impress with minimal ingredients.

Let's dive into why you’re going to want this recipe on repeat.

Why You'll Love This Creamy Lemon Ricotta Pasta

Get ready to fall in love with your new favorite pasta dinner. This Creamy Lemon Ricotta Pasta is more than just a pretty plate — it's the kind of satisfying meal that comes together effortlessly but tastes like a restaurant special.

First, it’s incredibly quick and easy. You only need about 20 minutes from start to finish, making it perfect for busy weeknights when you want something homemade without the hassle.

It’s also light yet creamy. The ricotta gives you that luscious, velvety texture without the heaviness of a traditional cream-based sauce. The fresh lemon juice and zest cut through the richness and bring a brightness that feels perfect for spring or summer.

This recipe is surprisingly budget-friendly. With just a handful of pantry staples — pasta, ricotta, lemon, garlic — you can serve a full meal for four without stretching your wallet. No need for fancy ingredients here.

And let’s not forget its versatility. Add peas, spinach, or grilled chicken if you’re looking for protein or greens. It’s a great base that adapts to whatever’s in your fridge.

Now that you’re craving it, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of this Creamy Lemon Ricotta Pasta is that it relies on simple ingredients, each playing a key role in building the flavor and texture of the dish. Let’s break down the stars of the show.

Ricotta cheese is the heart of the sauce. I recommend using whole milk ricotta for the creamiest results. It creates that rich, fluffy texture without needing to cook a roux or open a carton of heavy cream. If your ricotta is very wet, consider draining it for a few minutes to avoid thinning out the sauce too much.

Lemon juice and zest bring brightness and balance. Don’t skip the zest — it’s where much of the lemon’s fragrant oils live, giving the sauce its fresh, citrusy aroma. I always zest the lemon before juicing it to make the process easier.

Pasta type matters more than you might think. Short shapes like rigatoni, fusilli, or farfalle work beautifully here because their curves and ridges catch the creamy sauce. That said, spaghetti or linguine will also do the trick — use what you love or have on hand.

Garlic adds a savory base note that keeps the sauce from tasting one-dimensional. Lightly sautéing minced garlic in olive oil before adding the ricotta helps mellow its bite and infuse the oil with flavor.

You won’t need any fancy tools for this recipe, but a microplane for zesting and a large mixing bowl for blending the sauce will make things even easier. A good pasta pot and colander are, of course, essential.

How To Make This Creamy Lemon Ricotta Pasta

Bringing this Creamy Lemon Ricotta Pasta together is blissfully simple. With a bit of multitasking, you'll have a restaurant-worthy dish on the table in under 30 minutes.

Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Before draining, be sure to reserve at least 1 cup of the starchy pasta water — this liquid gold will help emulsify and thin your sauce later.

While the pasta cooks, make the sauce. In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, a drizzle of olive oil, a pinch of salt, and some freshly cracked black pepper. Mix until smooth and creamy. You can also stir in a handful of grated Parmesan cheese at this point for added depth.

In a skillet over medium heat, warm a bit of olive oil and sauté the minced garlic until fragrant — about 30 seconds to 1 minute. Don’t let it brown, or it will turn bitter. Once it's aromatic, remove from heat and stir it into the ricotta mixture.

When the pasta is done, transfer it directly to the bowl with the ricotta sauce using a slotted spoon or tongs. This helps carry some of the pasta water along, which is essential for creating a silky, clingy sauce. Toss everything together, adding more reserved pasta water a little at a time until you reach your desired consistency.

Taste and adjust the seasoning. You might want a touch more salt or a final squeeze of lemon juice to brighten it up. Serve immediately with a sprinkle of fresh herbs, extra Parmesan, or a crack of black pepper on top.

From boiling water to twirling your fork, this dish comes together in about 20–25 minutes total — the perfect combo of ease and elegance.

Storage Options

If you have leftovers (though it’s hard to imagine!), this pasta stores well in the fridge for up to 3 days. Be sure to transfer it to an airtight container to maintain freshness and prevent it from drying out.

Since the sauce is dairy-based, freezing isn’t ideal — the texture can become grainy once thawed. This dish is best enjoyed fresh or within a few days of making it.

To reheat, add a splash of milk, water, or broth to a skillet or microwave-safe bowl before warming. This helps loosen the sauce and restore its creamy consistency. Heat gently and stir frequently to avoid scorching or separation.

Whether you're meal prepping or just saving a bowl for lunch tomorrow, it's a great option for next-day enjoyment with minimal fuss.

Variations and Substitutions

One of my favorite things about this Creamy Lemon Ricotta Pasta is how adaptable it is. Once you master the base recipe, the possibilities for customization are endless.

For a veggie boost, try folding in baby spinach, sautéed mushrooms, or blanched peas. Not only do they add nutrition, but they also play nicely with the lemony ricotta flavor.

Want to add protein? Grilled chicken, shrimp, or crispy pancetta all work beautifully. You can also stir in a handful of white beans for a vegetarian source of protein and added texture.

If you're dairy-free or vegan, swap the ricotta for a plant-based version or use blended silken tofu with a splash of lemon juice and nutritional yeast to mimic the cheesy flavor. Use olive oil instead of Parmesan for garnish.

Not a fan of lemon? You can skip it and add a spoonful of pesto for an herbaceous twist. The creamy ricotta still shines as the base, while the pesto adds a fresh, garlicky note.

However you choose to make it your own, don’t be afraid to play around with flavors and ingredients. This dish is endlessly flexible — and you might just discover a new favorite version along the way.

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