This lemon ricotta pasta is the kind of low-effort, 10-minute summer pasta recipe I want after a long day. My recipe tosses spaghetti in a bright and silky sauce made with ricotta cheese, fresh lemon, and two kinds of aged cheeses. I like serving it with fresh basil and pistachios on top, but a pinch of red pepper flakes, lemon zest, or fresh parsley would be just as tasty.
Back when I worked in restaurants, the last thing I wanted to do after a long shift on the line was cook something complicated for myself. Quick and easy was always the way to go. That’s where dishes like this garlicky Pasta Aglio E Olio, my surprisingly easy Pesto Pasta, and this creamy lemon ricotta pasta come in. Beyond boiling the pasta, there’s really not much to it.
Lemon Ricotta Pasta
It’s funny because lemons technically peak during winter, yet this lemon ricotta pasta is easily one of the quickest, creamiest, and most refreshing recipes you can make on a hot summer day. This is a true 10-minute pasta recipe that’s pretty similar to classic pasta al limone, except instead of butter and oil, the vibrant 5-ingredient sauce uses fresh ricotta cheese as the base.
Even with 3 kinds of cheeses, the sauce is very vibrant and doesn’t feel heavy at all. Just keep in mind that while it feels light and summery, this meal is best served hot. The heat from the freshly drained noodles is actually what melts the ricotta and freshly grated cheeses into a smooth, silky emulsion.
To finish, I serve every bowl with finely minced pistachios, fresh basil, and grilled chicken breasts on top. I loved every bite, but my wife and daughter absolutely devoured theirs. Honestly, this might just be the easiest and most summery pasta recipe I’ve ever posted.
Ingredients and Substitutions
Here are the simple ingredients I used to make this lemon pasta recipe, including a few substitution recommendations you may find helpful:
- Pasta – I like spaghetti, but any pasta shape works.
- Sheep’s Milk Ricotta or Whole Milk Ricotta. I recommend staying away from part-skim or low-fat ricotta cheese because they tend to turn grainy in warm sauces.
- Lemon Zest and Juice brighten up the rich cheese sauce.
- Parmigiano Reggiano and Pecorino Romano grated fresh from the block. You can use Parmigiano Reggiano only if you don’t want to use both cheeses.
- Garnishes – I like fresh basil leaves and chopped pistachios. Extra fresh lemon zest, a pinch of red pepper flakes, toasted pine nuts, fresh parsley, and/or shaved Parmesan would also be really tasty.
- Seasonings – I tie the whole dish together with salt and ground white pepper.
How to Make Lemon Ricotta Pasta
Cook the pasta in a large pot of boiling salted water until al dente.
Make the sauce: Stir the lemon-ricotta sauce ingredients in a medium bowl.
Combine the pasta and sauce: Before I drain the pasta, I like to reserve about 1½ cups of the cooking water to keep on the side. I transfer the cooked and drained pasta to a large saucepan along with the cheese-lemon mixture and a few splashes of the hot pasta water. The sauce will easily become silky and creamy, all thanks to that starchy water.
Toss the pasta in the sauce until coated. Add more pasta water to make it saucier, if needed.
Taste and adjust the flavors, then serve in bowls with fresh basil and pistachios.
Chef Tip + Notes
This is an easy pasta recipe I believe any home cook can master. The one thing I’ll remind you to do, though, is to drain the ricotta before you do anything else. Just scoop the cheese into a piece of cheesecloth, add it to a strainer placed over a bowl, and let it sit for 10 to 15 minutes while the pasta water comes to a boil. Draining the cheese keeps the excess water out of your pasta sauce and gives the cheese time to reach room temperature, helping it melt into a smooth, cohesive sauce without any clumps.
- Reserve at least 1½ cups of hot pasta water. You’ll probably only need about 1 cup, but it doesn’t hurt to have extra on hand if your sauce is clumpy or separated. If this happens, splash in a few extra tablespoons and vigorously toss to bring the emulsion back together.
- Always grate your hard cheeses straight from the block: Taking the time to grate a high-quality block of Parmigiano and Pecorino by hand makes all the difference in the sauce.
- Customize with fresh vegetables: This dish would be really good with peas or diced asparagus. Just blanch them in the pot with the boiling pasta 2 to 3 minutes before the noodles are al dente. If you want to add greens, fold baby spinach or arugula in with the warm pasta and sauce right before serving.
Serving Suggestions
Grating fresh Parmigiano Reggiano over the top of this lemon ricotta pasta is never a bad idea. I also like to sprinkle some chopped pistachios and fresh basil leaves on top. These garnishes are technically optional, but let me tell you, that nutty crunch and sweet, herbal flavor, paired with the bright, creamy sauce, are to die for.
This is one of those meals I’ll throw together for dinner on a hot day. In the spirit of getting it on the table in under 10 minutes, I don’t usually bother with sides. But if you want one, a crisp arugula salad with lemon vinaigrette or a simple side of sautéed asparagus is a good choice. You also can’t go wrong plating grilled chicken thighs, shrimp, or a perfectly pan-seared salmon fillet right on top for a light, protein-packed dinner.
Storage
How to Store: Cover and store any leftover pasta in the fridge for up to 3 days.
How to Reheat: For the best texture, reheat the pasta in a skillet over medium-low heat with a splash of water or milk. Toss until the pasta is warmed through and the cheese loosens back into a smooth, silky sauce.
More Easy Summer Recipes
Lemon Ricotta Pasta Recipe
Ingredients
- 1 pound spaghetti
- 16 ounces sheep’s milk or whole milk ricotta cheese, drained
- Zest of 2 lemons
- Juice of 2 lemons, about 5 to 6 tablespoons
- ¾ cup finely grated Parmigiano Reggiano
- ¼ cup finely grated Pecorino Romano, optional
- 8 to 12 ounces of hot starchy pasta water
- Fresh basil leaves, optional
- ¼ cup finely minced pistachios, optional
- salt and ground white pepper to taste
Instructions
- Add the spaghetti to a large pot of boiling salted water and cook it according to the instructions, about 8 to 9 minutes.
- In the meantime, add the ricotta, lemon zest, lemon juice, Parmigiano, pecorino, salt, and white pepper to a medium-sized bowl and mix until completely combined. Set it aside.
- Once the pasta is done cooking, add it to a large saucepan along with the cheese-lemon mixture and about 6 to 8 ounces of the hot pasta water.
- Using tongs, vigorously mix the pasta until it is completely coated. If it needs to be a little saucier, add more of the pasta water.
- At this point, taste it and adjust any seasonings with salt, white pepper, or more lemon juice.
- Serve with optional fresh basil leaves and pistachios.
Lemon Ricotta Pasta Recipe