This creamy lemon ricotta pasta is a delicious, quick and easy meal or side dish. Made with minimal ingredients, you can have it on the table in 20 minutes!
One of my favourite back pocket pantry pastas, everyone looks forward to this fresh and creamy lemony pasta. I simply adore anything with lemon, and this recipe is bursting with fresh, aromatic lemon and garlic, nutty Parmesan and loads of creamy ricotta cheese.
Here’s everything you’ll need to make this creamy lemon ricotta pasta
- 1 lb pasta
- Whole milk ricotta
- Extra-virgin olive oil
- Freshly grated Parmesan
- Freshly squeezed lemon juice and zest of 1 lemon
- Reserved pasta water
- Kosher or fine sea sea salt
- Freshly ground black pepper
- Crushed red pepper flakes
- Chopped parsley
You can use any pasta you like for this recipe. Bucatini is my favourite, while short pastas are a little chewier and I love how the ricotta gets into all the twists and crevices. I also highly recommend using fresh lemon if you have it. This recipe can be made with bottled lemon juice if needed, but the lemon zest really enhances the overall flavour in this dish taking it to a whole other level.
There are so many ways to serve this pasta and everyone will love it. Try freshening it up with some peppery arugula, steamed broccoli or fresh herbs. Or make it a more complete meal simply by pairing it with your protein of choice.
Ideal for a quick weeknight dinner or side dish when you’re short on time, this creamy lemon ricotta pasta is equally special and luxurious enough to wow your guests at your next dinner party, too. We love it served with Oven Roasted Chicken Thighs, grilled shrimp or scallops!
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And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Creamy Lemon Ricotta Pasta
Ingredients
- 1 lb pasta I used bucatini
- Freshly squeezed juice and zest of 1 lemon
- 1 cup whole milk ricotta cheese
- 1-1½ cups reserved pasta water
- ½ cup freshly grated Parmesan cheese
- Pinch kosher or fine sea salt
- Freshly ground black pepper
- ¼ tsp crushed red pepper flakes
- ½ cup chopped fresh parsley
Instructions
- In a medium-sized mixing bowl, combine ricotta, olive oil, Parmesan, lemon juice and zest. Season with salt and pepper, stir in chili flakes and set aside.
- In a large pot or Dutch oven, cook pasta according to package instructions to al dente. Reserve 1 cup pasta water, drain pasta and return to pot.
- Add ricotta mixture, parsley and reserved pasta water to pasta and toss. Taste and add more salt, pepper or chili flakes as desired.
- Transfer to serving bowls and top with more Parmesan and a drizzle of olive oil. Serve immediately.
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