There's something magical about a bowl of Creamy Lemon Ricotta Pasta—the way the silky ricotta melds with bright lemon zest, creating a luxurious yet refreshing dish. This pasta is light yet satisfying, perfect for a quick weeknight dinner or a leisurely weekend meal.

I first made this dish on a whim, looking for a way to use up some leftover ricotta. The result? A velvety, citrus-infused sauce that coats every strand of pasta beautifully. Now, it's a staple in my kitchen, offering a perfect balance of creamy and zesty flavors.

Why You'll Love This Creamy Lemon Ricotta Pasta

This pasta dish is a game-changer for busy home cooks. It’s rich, flavorful, and comes together in just 20 minutes—ideal for those nights when you need something fast but still crave something indulgent.

First, it's incredibly easy to make. There’s no need for complicated techniques or fancy ingredients—just a few simple steps, and you have a delicious, restaurant-quality meal on the table.

It’s also budget-friendly. Ricotta cheese, lemon, and pasta are all affordable staples, making this an elegant yet economical dish you can enjoy any time.

Plus, it's versatile. You can customize it with different pasta shapes, add proteins like chicken or shrimp, or throw in some fresh herbs and veggies to switch things up.

Ingredients Notes

The beauty of this dish lies in its simplicity. A handful of quality ingredients come together to create a sauce that’s both creamy and refreshing.

Ricotta cheese is the star of the show, providing a rich, velvety texture without the heaviness of heavy cream. Opt for whole-milk ricotta for the best results.

Lemon zest and juice bring brightness to the dish. The zest adds intense citrus aroma, while the juice cuts through the creaminess with a touch of acidity.

Pasta acts as the perfect canvas. While spaghetti or linguine work well, you can also use penne or fusilli to trap the sauce in every bite.

Garlic adds a subtle depth of flavor, enhancing the creamy sauce with its aromatic warmth.

A drizzle of olive oil helps to round out the flavors and give the dish a smooth, luscious finish. If you have extra virgin olive oil, even better!

How To Make This Creamy Lemon Ricotta Pasta

Making this dish is as simple as it is delicious. In just a few steps, you’ll have a restaurant-worthy meal ready to enjoy.

Start by bringing a large pot of salted water to a boil. Cook your pasta until it's al dente, reserving about a cup of pasta water before draining. This starchy water will help create a silky, well-emulsified sauce.

While the pasta cooks, prepare the sauce. In a large mixing bowl, whisk together the ricotta, lemon zest, lemon juice, minced garlic, olive oil, and a pinch of salt and pepper. The mixture will be thick at first, but don’t worry—it will loosen up beautifully once combined with the warm pasta.

As soon as the pasta is drained, immediately toss it with the ricotta mixture. Add small splashes of reserved pasta water as needed to create a smooth, creamy sauce that evenly coats the pasta.

Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed. For an extra touch of indulgence, sprinkle in some grated Parmesan cheese or a handful of fresh herbs like basil or parsley.

Serve immediately, garnished with more lemon zest and a drizzle of olive oil for a final burst of flavor.

Storage Options

This dish is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to two days.

When reheating, add a splash of water or a bit of olive oil to help loosen up the sauce, as the ricotta may thicken when chilled.

Freezing isn’t recommended, as ricotta-based sauces tend to become grainy when thawed.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak based on what you have on hand.

For a protein boost, add grilled chicken, shrimp, or even crispy pancetta to the pasta for a heartier meal.

To make it gluten-free, simply swap out the pasta for your favorite gluten-free variety. Brown rice or chickpea pasta work particularly well with this sauce.

If you love extra greens, toss in some sautéed spinach, arugula, or peas for a fresh, vibrant twist.

Want to turn up the heat? Add a pinch of red pepper flakes to give the dish a gentle kick of spice.

No ricotta? Try substituting it with mascarpone or a mix of Greek yogurt and Parmesan for a tangier, equally creamy result.

Experiment and make it your own—the possibilities are endless!