Bright & Creamy Lemon Ricotta Pasta
4/13/2026
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Made with 8 ingredients in under 30 minutes on the stove, this zesty lemon ricotta pasta is perfect for weeknights. Toss the noodles with creamy ricotta cheese, bright lemon juice and zest, and fresh herbs for a minimal effort dinner that packs a flavorful punch.
Why I’m Obsessed
- Quick: This pasta is ready in less than 30 minutes and totally weeknight friendly.
- Easy: This might be one of the easiest recipes I’ve ever made. Simply cook the pasta, combine the noodles with a few ingredients, and enjoy.
- Creamy + cheesy: Thanks to ricotta cheese, this sauce is ultra creamy.
- Flavorful: Lemon ricotta pasta tastes like sunshine – it’s light and bright yet still cozy. Perfect for those early spring months!
Ingredients You’ll Need
- Pasta: Bucatini pasta is perfect for saucy pasta recipes – the hole down the center is great for holding in the sauce.
- Ricotta cheese: The creamy base of the lemon sauce. Use full-fat, fresh ricotta!
- Lemon: Use the juice and zest from one whole lemon for bright, zesty flavor that lightens the overall flavor profile of this creamy pasta.
- Salt + pepper: For flavor.
- Fresh herbs: Basil and parsley add freshness.
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!
How to Make Lemon Ricotta Pasta
- Cook the pasta: Follow the package directions and boil to al dente in salted water. A great way to tell when the noodles are done 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.
- Make the sauce: Combine the ricotta cheese, lemon juice, salt, and pepper in a large bowl.
- Add the noodles: Use tongs to ensure they’re evenly coated in the sauce.
- Add the garnishes: Mix in the lemon zest and herbs and serve immediately!
Tip: Reserve 1/2 cup of the pasta water before draining the noodles to use to create a thinner sauce.
Fun Twists & Flavor Variations
This lemon ricotta pasta is a wonderful base recipe – here are a few ways to mix it up:
Veggie add-ins: Before serving, fold in your favorite seasonal veggies like roasted asparagus, zucchini, artichokes, carrots, broccoli, or cauliflower. Peas are also a delicious option as are chopped sun-dried tomatoes.
Greens: Wilt handfuls of spinach, arugula, kale, or additional basil and mix into the pasta before serving.
Protein: Grilled or baked chicken or salmon would pair wonderfully.
Flavor: Add red pepper flakes, sautéed garlic, or extra herbs for even more flavor!
Perfect Pairings
Lemon ricotta tastes great served with roasted veggies (I personally love roasted broccoli with this creamy dish), a fresh green salad, cheesy garlic bread, parmesan garlic knots, homemade meatballs, or grilled protein of choice.
FAQ
Any noodle with a hole in it or plenty of grooves to hold the sauce! I love using bucatini noodles, but fusilli, cavatappi, farfalle, and gemelli noodles all work great.
For the creamiest lemon ricotta pasta, make sure to use full-fat ricotta cheese. Alternatives won’t yield a rich, creamy sauce.
Storage & Reheating Tips
We recommend serving your creamy pasta immediately after cooking, as it’ll get drier in texture the longer it sits out. If you do have any leftovers, store in an airtight container in the refrigerator for up to 2 days.
To reheat: Place leftovers in a pot on the stovetop set to medium heat. Add a splash of milk and salt to taste, stirring until warm throughout. This helps revive the flavors and texture of the pasta without drying it out during the heating process.
Lemon Ricotta Pasta
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
- 1/2 teaspoon ground black pepper
- 1/2 cup thinly sliced fresh basil
- 1/2 cup fresh parsley, minced
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions.
- Once al dente, drain the noodles and set aside.
- In a large bowl, mix the ricotta cheese, lemon juice, salt, and pepper together to make the sauce.
- Add the hot drained pasta noodles to the sauce and toss to combine.
- Add the lemon zest, basil, and parsley. Serve and enjoy!
Tips & Notes
- Thinner sauce: For a thinner sauce, reserve 1/2 cup of the pasta water before draining the noodles and mix it in after step 4.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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