This zesty lemon ricotta pasta is cheesy, creamy, and full of bright lemon flavor! It makes for an easy and delicious weeknight dinner.
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.
Featured Ingredients
- 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.
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 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!
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.
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
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.
- Next, add the lemon zest, basil, and parsley. Toss to combine.
- Serve immediately.
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.
