Creamy Lemon Ricotta Pasta (Ready in 20 Minutes!)

When you want a meal that feels indulgent yet refreshingly light, Creamy Lemon Ricotta Pasta is the answer. This dish brings together the silky richness of ricotta cheese and the bright zing of fresh lemon to create a luxurious sauce—without heavy cream, long simmering times, or complicated steps. Best of all, it’s ready in just 20 minutes, making it perfect for busy weeknights, last-minute guests, or those moments when you crave comfort food with a fresh twist.

Unlike traditional cream-based pasta sauces, ricotta offers a lighter texture while still delivering that satisfying creaminess. Lemon juice and zest cut through the richness, balancing the flavors and awakening the palate. The result is a pasta dish that feels both cozy and vibrant—simple enough for everyday cooking, yet elegant enough to serve at a dinner party.

This lemon ricotta pasta recipe has roots in Italian-inspired cooking, where fresh dairy, citrus, and olive oil are often paired to create bold flavors with minimal ingredients. It’s a celebration of simplicity, proving that you don’t need dozens of components to make something truly delicious.

Why You’ll Love This Creamy Lemon Ricotta Pasta

• Ready in 20 minutes from start to finish
• No heavy cream required, yet incredibly creamy
• Bright, fresh lemon flavor balances the richness
• Budget-friendly and made with pantry staples
• Easy to customize with vegetables or protein
• Perfect for lunch, dinner, or meal prep

Whether you’re cooking for yourself or feeding a family, this dish checks all the boxes for speed, flavor, and comfort.

Ingredients

• 12 oz pasta (rigatoni, spaghetti, fettuccine, or penne)
• 1 cup whole-milk ricotta cheese
• 1 large lemon (zest and juice)
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• ½ cup freshly grated Parmesan cheese
• ¼ cup reserved pasta cooking water (more as needed)
• Salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes (optional)
• Fresh basil or parsley, for garnish

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.
3. In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until smooth and creamy.
4. Reduce the skillet heat to low. Add the cooked pasta directly to the skillet with the garlic oil.
5. Spoon the ricotta mixture over the pasta and toss gently to coat.
6. Add reserved pasta water a little at a time, tossing continuously, until the sauce becomes silky and evenly coats the pasta.
7. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
8. Remove from heat and serve immediately, garnished with fresh herbs, extra Parmesan, and red pepper flakes if desired.

Pro Tips for Perfect Lemon Ricotta Pasta

• Use whole-milk ricotta for the creamiest texture
• Zest the lemon before juicing to maximize flavor
• Pasta water is essential—its starch helps bind the sauce
• Keep heat low once ricotta is added to avoid graininess
• Freshly grated Parmesan melts better than pre-shredded

Variations and Add-Ins

This quick pasta dinner is endlessly adaptable:

• Add greens: Stir in spinach or arugula until wilted
• Make it protein-packed: Add grilled chicken, shrimp, or crispy pancetta
• Extra veggies: Roasted asparagus, zucchini, or peas work beautifully
• Dairy-free twist: Use almond-based ricotta alternatives
• Herb upgrade: Add thyme, oregano, or chives

Serving Suggestions

Serve Creamy Lemon Ricotta Pasta with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or toasted sourdough
• Grilled vegetables on the side
• A glass of sparkling water or light white wine

This dish shines on its own but pairs wonderfully with fresh, simple sides.

Cultural & Culinary Context

Ricotta has long been a staple in Italian kitchens, prized for its versatility and gentle flavor. Combined with lemon—a cornerstone of Mediterranean cooking—this pasta reflects the Italian philosophy of letting quality ingredients speak for themselves. While this version is a modern, quick-cook adaptation, it stays true to that tradition of simplicity and balance.

Storage & Reheating

• Store leftovers in an airtight container for up to 3 days
• Reheat gently on the stove with a splash of water or milk
• Avoid microwaving at high heat to maintain creaminess

Final Thoughts

If you’re searching for a 20 minute pasta recipe that feels indulgent without being heavy, Creamy Lemon Ricotta Pasta deserves a spot in your regular rotation. It’s quick, comforting, and bursting with fresh flavor—proof that weeknight meals can be both easy and exciting.

Creamy Lemon Ricotta Pasta

A quick and creamy pasta made with ricotta cheese, fresh lemon, and olive oil—ready in just 20 minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Italian-Inspired

Calories: 420

Ingredients

  

• 12 oz pasta rigatoni or spaghetti
• 1 cup ricotta cheese whole milk
• 1 lemon zested and juiced
• 2 tbsp olive oil
• 2 cloves garlic minced
• 0.5 cup Parmesan cheese grated
• 0.25 cup pasta water reserved
• salt and black pepper to taste

Equipment

• Large pot
• Large skillet
• Mixing bowl
• Wooden spoon

Method

 

1. Cook pasta in salted boiling water until al dente. Reserve pasta water and drain.
2. Heat olive oil in a skillet and sauté garlic until fragrant.
3. Mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper until smooth.
4. Add pasta to skillet, then toss with ricotta mixture.
5. Add reserved pasta water gradually until creamy.
6. Serve immediately with herbs and extra Parmesan.

Notes

Best served immediately for maximum creaminess.