This Lemon Ricotta Pasta recipe is fresh, light, citrusy and creamy. A super deliciously simple dinner that comes together in just 20 minutes.
More savory lemon dishes you won’t want to miss include our balsamic lemon chicken and lemon orzo salad.
Easy Lemon Ricotta Pasta Recipe
I’m a sucker for anything lemon flavored, whether it be in a dessert or in savory dishes, like this Lemon Ricotta Pasta. Bright, tangy, and so delicious. The lemon ricotta sauce is made up of just a few fresh ingredients, the stars being ricotta cheese and lemon juice. Tossed with tender pasta, Parmesan, and seasonings, you’ve got yourself a complete winner for dinner in no time at all.
Why We Love It
- Quick and Easy. Gather your ingredients as the pasta water boils and this dish is done in just 20 minutes.
- Common Ingredients. Just a handful of simple ingredients.
- Affordable. You can feed your family dinner for less than $15.
- Meatless. This is a vegetarian dish, so it accommodates more people (although you can easily add in some cooked meat!)
- Simply delicious. Zesty lemon brightens a rich, but light ricotta cream sauce, mixed with tender arugula. So yummy!
Lemon Pasta Recipe Ingredients
Here’s what you’ll need to make this lemon pasta recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Pasta – I usually make this with rigatoni or penne, but any pasta works. We prefer a short ridged pasta, so the sauce can cling to all the nooks and crannies.
- Ricotta cheese – Soft, creamy, slightly sweet ricotta cheese is the base for the sauce. We recommend whole milk, full-fat ricotta. If you really want this dish to shine, try it with our homemade ricotta cheese recipe – it’s amazing.
- Parmesan – Freshly grated Parmigiano-Reggiano for best flavor.
- Lemon – Fresh lemons are needed, since you’ll be using the juice and zest. Plus, best flavor.
- Baby arugula – Fresh baby arugula, which has a subtle peppery flavor.
- Basil – Fresh basil also has a slight peppery flavor, with minty undertones.
- Seasonings – Garlic powder, kosher salt, black pepper, and crushed red pepper flakes.
Recipe Variations
- Include a protein – If you don’t need this to be vegetarian, toss in some cooked chicken or shrimp.
- Replace the arugula – The arugula can be replaced with baby spinach or Swiss chard, beet greens, or kale but they will need longer to cook, which means you’ll likely need more sauce so it doesn’t dry out.
- Add in some cherry tomatoes – Sweet, colorful ripe cherry tomatoes would be a wonderful addition to this pasta dish. Cut them in half and add them into the sauce, so they can warm through.
- Stir in some heavy cream – A little cream (or half n half) would make the sauce even richer and creamier.
How to Make Lemon Ricotta Pasta
This lemon pasta recipe is so incredibly easy and on the table in 20 minutes with just a few steps.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the pasta. Cook the pasta in salted boiling water, al dente. Reserve 1 cup of the cooking liquid, drain the pasta and set it aside.
- Make the sauce. Add the pasta water, ricotta, parmesan, lemon juice and zest, and all the seasonings into the pot and stir until combined.
- Combine. Add to the pot the hot cooked pasta and arugula, cook over low heat just until the arugula has wilted.
- Serve. Serve with some chopped basil and a few turns of freshly cracked pepper.
Tips for Success
- Salt the pasta water. Salting the boiling water, adds flavor to the pasta.
- Cook pasta until al dente. The pasta will continue to cook a little after mixing with the hot ricotta sauce. To prevent soggy pasta, we cook it al dente.
- Save some cooked pasta water. You will need to save 1 cup of the pasta cooking water for this recipe, since it’s mixed with the ricotta and becomes the sauce. It also adds a bit of flavor.
What to Serve with Lemon Ricotta Pasta
This easy pasta dish pairs perfectly with homemade garlic bread. If you’ll be serving it as a side dish, it goes great with roast chicken or baked chicken breast.
Storing Leftovers
This creamy ricotta pasta dish is best served right away. If you do have any leftovers, store in an airtight container in the fridge. It will keep up to 2 days. To reheat, we recommend stirring in a little bit of water or cream to loosen up the sauce again.
More Creamy Pasta Recipes:
- Chicken Tetrazzini
- Baked Feta Pasta
- Pasta with Bacon and Peas
- Shrimp Scampi with Lemon Cream
- Lemon Pasta with Brussels Sprouts
- Spaghetti with Tomatoes and Artichokes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Lemon Ricotta Pasta
Ingredients
- 1 pound dry rigatoni pasta
- 1 cup whole milk ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 large lemon , juiced and zested
- coarse salt , to taste
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 3 cups baby arugula (or baby spinach)
- 6 basil leaves , julienned
Instructions
- Cook the rigatoni pasta in a large pot of salted boiling water according to package directions, al dente. Reserve 1 cup of the cooking liquid, drain the pasta and set it aside.
- Place the hot pasta water, ricotta, parmesan, lemon juice and zest, salt, pepper, garlic powder, and red pepper flakes into the pot and stir until combined.
- Add in the cooked, drained pasta back to the pot along with the arugula. Place it over medium heat for about 2 minutes until the arugula has wilted.
- Top the pasta with the basil, taste and adjust the seasonings if needed, and enjoy!
