Creamy Lemon Ricotta Pasta is the ultimate weeknight upgrade—bright, creamy, and delightfully easy. This one-pot pasta comes together in under 25 minutes, making it perfect for busy evenings or effortless hosting. With zesty lemon, rich ricotta, and a hint of Parmesan, it’s the kind of cozy meal that feels fresh and indulgent all at once.
The best part? No draining required. The pasta cooks right in the pot, absorbing flavor and leaving you with fewer dishes and more time to enjoy.
Fun tidbit: Ricotta dates back to ancient Italy, where it was traditionally made by reheating leftover whey. Its light but creamy texture pairs beautifully with lemon for a sauce that’s both bright and velvety—perfect for spring, summer, or whenever you need something soul-satisfying.
So if you’re craving a refreshing twist on comfort food, this Creamy Lemon Ricotta Pasta will win your heart—and your weeknight menu.
Recipe Yield: 4 servings
INGREDIENTS
12 oz pasta (fusilli or linguine)
4 cups water
1 tsp kosher salt
1 cup whole milk ricotta cheese
⅓ cup grated Parmesan cheese
2 tbsp olive oil
1 tbsp unsalted butter
Zest of 1 lemon
Juice of 1 lemon
¼ tsp garlic powder
¼ tsp black pepper
Pinch of crushed red pepper flakes (optional)
½ cup reserved pasta water
Fresh basil or chives, chopped (for garnish)
INSTRUCTIONS
1. Boil pasta:
In a large pot, add pasta, water, and salt. Bring to a boil over medium-high heat. Stir occasionally and cook until pasta is al dente and most of the water is absorbed, about 10–11 minutes.
2. Make it creamy:
Reduce heat to low. Stir in ricotta, Parmesan, olive oil, butter, garlic powder, lemon zest, lemon juice, black pepper, and red pepper flakes. Mix until sauce is silky and fully combined.
3. Adjust texture:
Add reserved pasta water, a little at a time, until your sauce is smooth and creamy—but not watery.
4. Finish and serve:
Taste and adjust seasoning. Garnish with fresh basil or chives and an extra sprinkle of Parmesan before serving.
Helpful Tips to Perfect This Recipe
- Use Whole Milk Ricotta for Best Texture:
It melts into the pasta beautifully and won’t curdle like low-fat versions. - Don’t Overcook the Pasta:
Since it cooks in its own water, keep it al dente to avoid sogginess. - Lemon Balance is Key:
Start with fresh juice, then adjust at the end with extra cheese or olive oil to mellow tanginess.
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