How to Make the Perfect Lemon Ricotta Pasta
Italian · Easy · 30 min · 4 servings
Silky lemon ricotta sauce coats tender pasta in this bright and creamy weeknight dinner. It comes together in under 30 minutes with pantry staples.
Why this recipe works
This Lemon Ricotta Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 12 oz rigatoni or penne pasta
- 1 cup whole milk ricotta cheese
- 2 cloves garlic, minced
- 1 whole lemon, zested and juiced
- 0.5 cup pasta cooking water, reserved
- 0.25 cup grated Parmesan cheese
- 2 tbsp olive oil
- 0.25 cup fresh basil leaves, torn
- 1 tsp salt
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Before draining reserve at least half a cup of starchy pasta cooking water.
Step 2: Saute the Garlic
While the pasta cooks heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant but do not let it brown.
Step 3: Build the Ricotta Sauce
Reduce heat to low and add ricotta, lemon zest, and lemon juice to the skillet. Stir together and add 3 tablespoons of reserved pasta water to thin the sauce to a creamy consistency.
Step 4: Toss Pasta in Sauce
Add the drained pasta directly to the skillet with the ricotta sauce. Toss over low heat adding more pasta water a splash at a time until the sauce clings to every piece of pasta.
Step 5: Finish and Serve
Remove from heat and stir in half the Parmesan. Divide into bowls and top with remaining Parmesan, torn basil, and a crack of black pepper. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk ricotta → cream cheese thinned with a splash of milk
- rigatoni → any short pasta such as farfalle or fusilli
- fresh basil → fresh parsley or baby arugula for a peppery bite
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Forgetting to save pasta water which is essential for making the sauce creamy and smooth
- Adding ricotta over high heat which causes it to seize and become grainy
- Under-seasoning the pasta water so the final dish tastes bland
Nutrition facts
Per serving: 480 calories, 18g protein, 68g carbs, 15g fat, 3g fiber.
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