Lemon Ricotta Pasta

This Lemon Ricotta Pasta is a quick and easy weeknight dinner recipe. The sauce comes together while the pasta is cooking. It has so many things I love – fresh ingredients, tangy lemon, creamy cheese, a little spice, and of course springy pasta cooked perfectly al dente.

Ingredients

Pasta – I like to use short pasta, like penne or fusilli, for this recipe because it is easier to stir into the sauce. However, I have used longer noodles before and it tastes just as good! Olive Oil – You can use other neutral oils like grape seed or avocado if needed. Garlic – I always say fresh is best! Make sure to crush your cloves before mincing to maximize the flavor. Lemon Zest & Lemon Juice – Lemon zest is full of tangy, delicious lemon oil and adds so much flavor to the sauce. Red Pepper Flakes – I like to add a little spice to this dish, but you can omit if desired. Ricotta Cheese – The star player of this sauce, ricotta is a protein-rich, creamy cheese. Use whole-milk ricotta for best results. Parmesan Cheese – The best parmesan cheese is fresh grated. The pre-grated stuff has a coating on it that will clump up your sauce. Basil Leaves and Lemon Slices or Lemon Wedges – Basil and lemon on top just add that extra freshness and color on your plate.

Variations on Lemon Ricotta Pasta

If you want to change things up a bit with this Lemon Ricotta Pasta recipe, then I have a few suggestions! You could add greens like spinach or arugula. This pasta also goes great with asparagus and broccoli. I have also garnished this dish with cherry tomatoes. While ricotta cheese is a very protein-heavy cheese, you could add more protein with chicken or shrimp.

Recipe Tip

FAQ’s

Loving Lemons

If you love lemon flavor in your savory dishes, like in this lemon ricotta pasta, then try some of our other delicious lemon-y recipes!

Lemon Ricotta Pasta