Description

This Lemon Ricotta Pasta is a quick, creamy, and refreshing dish that’s perfect for any night of the week. Tangy lemon and velvety ricotta create a luscious sauce that clings to your favorite pasta. It’s bright, rich, and completely satisfying—ready in under 30 minutes.

Ingredients

225g pasta (such as fusilli, rigatoni, or trottoloni)

1 cup whole milk ricotta cheese

1 lemon, zested and juiced

½ cup grated Parmesan cheese

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

1 cup baby spinach (optional)

½ cup reserved pasta water (plus more as needed)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, following package instructions. Reserve 1 cup of pasta water before draining.

2. While the pasta cooks, stir together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, salt, and pepper in a large mixing bowl.

3. Slowly whisk in ½ cup hot pasta water into the ricotta mixture to form a creamy sauce. Add more water if needed.

4. Add the hot, drained pasta to the sauce and toss until evenly coated.

5. Stir in baby spinach (if using) and allow it to wilt from the heat of the pasta.

6. Taste and adjust the seasoning with more salt, pepper, or lemon juice.

7. Serve immediately with extra Parmesan, lemon zest, or cracked black pepper if desired.

Notes

Let the ricotta come to room temperature before mixing to avoid clumps.

Always zest your lemon before juicing—it’s much easier.

Use freshly grated Parmesan for the best flavor and smoother sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3g
Sodium: 350mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 17g
Cholesterol: 35mg

Keywords: lemon ricotta pasta, quick dinner, creamy pasta, summer pasta