This creamy Lemon Ricotta Pasta is the ultimate quick and easy dinner. It's bright, fresh, and comes together in under 20 minutes with just a handful of ingredients. Perfect for busy weeknights when you want something simple but satisfying.
Sometimes the best dishes really are the easiest to make, and y'all, this lemon ricotta pasta is one of those gems. Just boil your pasta, mix up the simple, creamy sauce, and voilà: a 20-minute meal that feels way fancier than the effort it takes. I love drizzling in a little white truffle oil to take it to the next level, but it's just as delicious without. Bright, tangy, and rich in all the right ways, this pasta is one of those recipes you'll find yourself craving again and again.
Why you'll love this lemon ricotta pasta.
Quick and easy - Comes together in under 20 minutes with just a handful of ingredients.
Bright and creamy - The perfect balance of tangy lemon and rich ricotta in every bite.
Minimal ingredients, big flavor - Simple pantry staples come together for a dish that feels fresh and elevated.
Perfect for busy weeknights - Fast, satisfying, and family-friendly.
Easy to customize - Add greens, peas, or your favorite protein to make it your own.
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Equipment
- Large pot: I typically use my Le Creuset Dutch Oven to both cook the pasta and toss the sauce.
- Measuring cups and spoons: I love this set by Oxo.
- Mixing bowl
- Colander
Ingredients
- Pasta: I love using Tortiglioni pasta for this dish but you can really use whatever shape you prefer. Rigatoni, Cavatappi, Calamarata, even Gemelli or Fusili will work!
- Ricotta Cheese: I highly recommend using full fat ricotta. It has much more flavor and a better texture than low fat versions.
- Lemon: You'll need the zest and juice.
- Olive oil
- Parmesan cheese: Freshly shredded is ideal.
- Red pepper flakes
- Salt & pepper
- White truffle oil (optional): This is completely option but I love adding a teaspoon of Truffle Hunter White Truffle Oil. It adds so much depth and complexity and really elevates this dish. However, if you don't have any or don't like truffle this pasta is still very delicious without.
- Fresh basil: Fresh works best. I would not recommend substituting with dried basil.
Tips and tricks for perfect lemon ricotta pasta.
- Salt the pasta water. As the Italians say, your pasta water should be like the sea. Not only will your pasta soak up the salt as it cooks, but you will be using the seasoned pasta water to help thicken the sauce later on.
- Don't throw out the pasta water. If immediately draining the pasta is your instinct be sure to reserve at least a cup up of that seasoned, starchy water. This will bring the lemon ricotta sauce together.
- Don't overcook the pasta. The pasta should be boiled to al dente, which means it still has a bit of a bite. This is usually around a minute before most package instructions tell you to cook. Taste for texture towards the end to be sure.
- Never rinse the pasta. Your pasta has lovely starches on it that will help thicken the sauce and also you want the pasta to stay HOT before you toss it with the sauce.
- Don't add basil until the end. Fresh basil adds beautiful flavor to this recipe. Rather than mixing it in with the sauce it's much better julienned and served on top right before eating.
- Season to taste. If you feel like something is missing it's probably salt. Add a little and taste again until it meets your preference.
Recipe FAQs
This recipe is fabulous on its own or served with a simple side salad of mixed greens or arugula. It pairs beautifully with a Pinot Grigio or Sauvignon Blanc.
Short pasta like rigatoni, penne, or fusilli work really well for holding onto the creamy sauce. But honestly, any pasta you have on hand will do the trick!
I personally think the truffle oil is what really takes this recipe over the top, but the dish is bright, fresh, and delicious without it too.
I highly recommend using fresh basil as it brightens the dish and has a lovely flavor and texture.
Other recipes you might enjoy
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Made this recipe? Let me know what you think in the comments!
Recipe
Lemon Ricotta Pasta
Equipment
- Large pot
- Measuring cups and spoons
- mixing bowl
- colander
Ingredients
- 1 lb tortiglioni pasta see ingredient notes above for substitutions
- 1 cup ricotta cheese, full fat
- 1 lemon, juice and zest
- ¼ cup olive oil
- ¼ cup grated or finely shredded parmesan freshly grated is best
- 1 teaspoon white truffle oil optional
- pinch of red pepper flakes
- salt & pepper
- fresh basil, thinly sliced
- grated parmesan for serving
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, usually about a minute less than package instructions. Turn off the burner and reserve 1 cup of the starchy pasta water. Then drain pasta in a colander. (Do not rinse the pasta.)
- While the pasta is cooking combine ricotta, lemon juice and zest, olive oil, parmesan cheese, truffle oil (if using), a pinch of red pepper flakes and a pinch of salt and black pepper. Stir until well combined.
- After draining the pasta immediately add back back to the pot and place on the warm (but not lit) burner. Immediately stir in ricotta lemon mixture and about ½ cup of the reserved pasta water. Continue to stir over the warm burner for a few minutes until the mixture is heated through and creamy. Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as necessary.
- Top the pasta with thinly sliced basil and grated parmesan cheese. Enjoy!
Nutrition
Lauren Michael Harris
I love how simple and flavorful this recipe is. The truffle oil really makes it even more special - delicious!
Caroline
Lemon and creamy cheeses make such a lovely, easy sauce for pasta and this sounds so nice and simple and tasty. Great for an easy meal.
Beth
This pasta looks so tasty and very cheesy! So excited to give this a try soon. We are going to love this for dinner tomorrow night!
Sara Welch
Enjoyed this for lunch today and it did not disappoint! Light, yet hearty and quick! Easily, a new favorite dish!
Amy
What an amazing easy weeknight meal, love it!
Ashley
I made this for lunch today and my husband and I loved it! I added a little mozzarella and feta to it. Hubby went back for seconds and there is enough for us to have lunch tomorrow too. This'll definitely be one of our meal staples going forward!
Denay DeGuzman
I love your suggestion for white truffle oil! It elevated the taste. We enjoyed it as a delicious main dish paired with a fresh garden salad. Sooo good!
Brian P.
Wow! That was delish. Spot on with the white truffle. I can see if someone wanted a protein I think it would pair well with seafood. Lobster, crab or shrimp.
Stephanie
I knew before even making this that it would be a hit in my house! My family loves everything pasta, and lemon, and ricotta. So mixing it all together was amazing!
Julie
The flavor combination with the pasta sounds marvelous. A perfect weeknight family meal.
Beth
Yummy! This recipe was such a hit for our dinner the other night! My family DEVOURED this pasta, so delicious and I'll definitely be making this again very soon!
Tara
This pasta looks absolutely amazing! I love all those flavors and the lemon zest over the top. It all comes together so easily too!
Phil
Great pasta. We do Friday pasta and try different recipes, this one rocks! Fresh basil out of the garden and parsley just tops her all off, with a fine Cab Sav big Red
jamjarkitchen
Wonderful! So glad you like it!
Patty
I had some ricotta I wanted to use and I found your recipe and I’m so happy I did, it was delicious. I followed the recipe exactly as written but decided to add some fresh garlic to the lemon ricotta mixture. My husband and I thoroughly enjoyed it with our pork chop and salad last night. Thanks for sharing a great recipe.