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A bowl of creamy lemon ricotta pasta with fresh herbs.

Lemon Ricotta Pasta

This incredibly quick and easy lemon ricotta pasta recipe comes together in just 5 minutes, offering a bright and creamy meal perfect for busy weeknights.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 2 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 150 g Pasta short, e.g., spaghetti or linguine
  • 120 g Ricotta cheese
  • 1 Lemon for zest and half juice
  • 30 g Parmesan cheese grated
  • 1 tbsp Butter unsalted
  • Salt to taste
  • Black pepper freshly ground, to taste
  • 1/4 cup Pasta water reserved

Equipment

  • Pot
  • Large bowl
  • Grater
  • Tongs

Method
 

Preparation
  1. Boil water in a pot, add salt, and cook pasta according to package directions until al dente.
  2. While pasta cooks, combine ricotta cheese, lemon zest, juice from half a lemon, grated Parmesan, butter, salt, and pepper in a large bowl.
  3. Before draining, reserve about 1/4 cup of the starchy pasta water; then drain the cooked pasta.
  4. Immediately add the hot, drained pasta to the ricotta mixture and toss vigorously until well combined, adding reserved pasta water as needed to create a creamy sauce.
  5. Serve the lemon ricotta pasta hot, garnished with extra Parmesan or fresh herbs if desired.

Notes

For a richer sauce, add a splash of reserved pasta water. Garnish with fresh basil or a sprinkle of chili flakes if desired. This dish is best served immediately.