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+ servings
Lemon ricotta pasta in a bowl.

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
Fat 8
Carbs 45
Protein 14
Yield 8

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 Facts

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