Lemon Ricotta Pasta

Jump to RecipeEmail Recipe

This post may contain affiliate links. Please read our disclosure policy.

This zesty lemon ricotta pasta is cheesy, creamy, and full of bright lemon flavor! It makes for an easy and delicious weeknight dinner.

Lemon ricotta pasta in a bowl.
Email me this recipe
Plus, enjoy weekly doses of recipe inspiration!
Please enable JavaScript in your browser to complete this form.

One-Pot Ricotta Lemon Pasta

I don’t know about you, but for a cheesehead like myself, the highlight of any pasta dish is the CHEESE. And if you’re here reading this right now… on a website called “The Cheese Knees,” no less, I’m assuming you feel the same. 

Well, let’s just say you’ve made it to the holy land. This one-pot lemon ricotta pasta recipe will fulfill all, yes, ALL of your cheese dreams.

The perfectly al dente bucatini pasta is slathered in a creamy lemon ricotta sauce made of fresh lemons, ricotta cheese, salt, pepper, and aromatic herbs. And to top it all off, it’ll be ready in under 30 minutes! You can’t get any better than that, folks.

why you’ll love it!

  • An easy weeknight meal that’ll be on the dinner table in under 30 minutes!
  • Super creamy and cheesy. The kids will love it!
  • It has the BEST flavor.
  • An easy-to-clean, one-pot meal.
Ingredients for lemon ricotta pasta in bowls.
  • Bucatini pasta: we love this recipe with bucatini pasta, as it has a hole down the center that’s great for holding in the creamy sauce!
  • Ricotta cheese: make sure to grab full-fat, fresh ricotta to get the best results.
  • Lemon: we used lemon juice and lemon zest for this recipe so that the delicious flavor of lemon comes through.
  • Salt & pepper: a little salt and pepper really elevate the flavors of this pasta dish.
  • Fresh herbs: We used basil and parsley in this recipe, but you can mix in any of your favorites.
ricotta cheese in serving dish

Tutorial

How to Make Ricotta Cheese

Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!

Ricotta sauce in a bowl.

How to Make Creamy Lemon Ricotta Pasta

COOK PASTA

Bring a large pot of salted water to a boil and cook the pasta for approximately 11 minutes. Drain and set aside. 

Pro Tip: Reserve ½ cup of the pasta water if you prefer a thinner sauce. 

COMBINE INGREDIENTS 

In a large bowl, add the ricotta cheese, lemon juice, salt, and pepper. Then add the hot drained pasta noodles to the bowl, tossing to combine. 

Next, add the lemon zest, basil, and parsley. Toss to combine. 

SERVE + ENJOY

Serve your creamy ricotta pasta immediately and enjoy your delicious pasta dish!

Pasta with ricotta sauce in a bowl.

Variations

Want to take this easy pasta recipe up a notch? We’ve got some great ideas for you to add protein and more veggies to this recipe:

Chicken/Salmon: grilled chicken or smoked salmon would taste amazing in this pasta.

Greens: wilt down handfuls of spinach, arugula, basil, or kale to add some greens to this dish.

Sauteed/Grilled Veggies: saute or roast any of your favorite in-season veggies. Add anywhere from asparagus, peas, zucchini, artichokes, etc.

Tomatoes: Cherry tomatoes or chopped sun-dried tomatoes would compliment the lemon ricotta sauce beautifully.

Pasta with ricotta sauce in a bowl with fresh herbs.

Tips for the Best Lemon Ricotta Pasta

  • Be sure to have reserved pasta water handy if you like a thinner sauce! I like to leave a measuring cup by the sink so when I’m about to drain my pasta, I won’t forget to save some extra just in case.
  • Cook your pasta al dente to get the best results. A great way to tell that your pasta is ready is to take a bite and examine the inside of the noodle. When it’s tender with a small white speck in the middle, you’ll know it’s cooked perfectly. 
  • We recommend serving your creamy pasta immediately after cooking, as it’ll get drier in texture the longer it sits out.

Storage

Store your leftover lemon ricotta pasta in an airtight container in the refrigerator for up to 2 days. Keep in mind the longer this pasta is kept, the drier it’ll get. 

To reheat, place in a pot over the stove with a splash of milk and salt to taste. This will revive the flavors and texture of your pasta without drying it out during the heating process.

Lemon ricotta pasta in a bowl with a fork and sliced lemons.

Lemon Ricotta Pasta

This lemon ricotta pasta is light and bright and oh so flavorful! Make this easy weeknight meal in under 30 minutes.
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Servings: 8
Email me this recipe
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 16 oz. bucatini pasta
  • 15 oz. full-fat ricotta cheese
  • 1 tablespoon lemon zest, ~1 small lemon
  • 2 tablespoons fresh lemon juice, ~1 small lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup thinly sliced fresh basil
  • ½ cup fresh parsley, minced

Instructions 

  • Bring a large pot of salted water to a boil and cook the pasta. About 11 minutes. Drain and set aside.
  • In a large bowl, add the ricotta cheese, lemon juice, salt, and pepper. Add the hot drained pasta noodles to the bowl and toss to combine.
    a bowl of noodles in a white bowl.
  • Next, add the lemon zest, basil, and parsley. Toss to combine.
    a bowl of pasta with a sauce on it.
  • Serve immediately.
    Lemon ricotta pasta served with fresh lemon slices.

Tips & Notes

  • Reserve ½ cup of the pasta water if you prefer a thinner sauce.
  • We used basil and parsley in this recipe, but you can mix in any of your favorites.

Watch It

Nutrition

Calories: 306 kcal, Carbohydrates: 45 g, Protein: 14 g, Fat: 8 g, Fiber: 2 g, Sugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

love this? leave a comment below!

Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!

Similar Recipes:

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with our sister site, Fit Foodie Finds, in Fall of 2015. She joined the team full-time in the Spring of 2018. Em lives in Minneapolis with her husband and dog, and manages The Cheese Knees (and Fit Foodie Finds) business operations as well as all things sponsorships and brand collaborations.

0 0 votes
Recipe Rating
Subscribe
Notify of
guest
Recipe Rating




Recipe Rating

0 Comments
Inline Feedbacks
View all comments