Lemon Ricotta Pasta
Lemon Ricotta Pasta is a creamy, zesty dish that’s easy to make. I’ve made this recipe dozens of times. The trick I discovered is to cook the pasta al dente. Creamy, fresh, and full of flavor. Check out my Creamy Mushroom Chicken for more comfort food. If you love recipes like this, you’ll also enjoy Creamy Mushroom Chicken and Easy Strawberry Jello Parfait.
Why This Lemon Ricotta Pasta Is Pure Comfort
- Creamy texture
- Zesty flavor
- Quick recipe
- Easy to make
What You'll Need for Lemon Ricotta Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz rigatoni
- 1/2 cup fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup ricotta cheese
- 2 tbsp olive oil
- 2 cloves garlic
- Salt and pepper to taste
- Fresh lemon zest
- Garlic
- Parmesan cheese
- Butter
- Salt
- Pepper
- Optional: Chopped fresh parsley
- Optional: Grated Parmesan cheese
- Optional: Lemon wedges
📝 Ingredient Notes
- Rigatoni: Use quality pasta for best texture.
- Ricotta cheese: Use full-fat for creaminess.
- Parmesan cheese: Grate fresh for better flavor.
🛒 Tools & Equipment I Recommend
- Non-stick pasta pot — Prevents sticking and ensures even cooking → See on Amazon
- Fine grater — Grates cheese and citrus zest smoothly → See on Amazon
How to Make Lemon Ricotta Pasta
- Boil pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add butter and lemon juice: Stir in butter until melted. Add lemon juice and cook for 2 minutes. Season with salt and pepper.
- Mix in ricotta: Stir in ricotta cheese until fully incorporated. Add cooked pasta and toss to coat.
- Finish with Parmesan: Remove from heat. Stir in grated Parmesan cheese. Taste and adjust seasoning as needed.
Cook's Tips for Perfect Lemon Ricotta Pasta
- Best technique: Cook pasta al dente for the best texture.
- Common mistake and fix: If the sauce is too thick, add a splash of pasta water to loosen.
- Best substitution: Use fresh lemon zest for extra flavor.
- Storage tip: Store in an airtight container in the fridge for up to 3 days.
Storing & Reheating Lemon Ricotta Pasta
Short-Term Storage
Store in an airtight container in the fridge. 3 days Make-ahead tip: Make up to 1 day in advance
Freezing Lemon Ricotta Pasta
1 month
How to Reheat Without Drying It Out
Oven: 350°F for 10–15 minutes Microwave: 1–2 minutes
Recipe Notes
- Chef tip: Use fresh lemon juice for the best flavor.
- Best substitution: If you don't have ricotta, use mozzarella or cream cheese.
- Make-ahead: Cook the pasta and sauce separately and combine before serving.
- Scaling: Double the recipe for a crowd.
- Troubleshooting: If the sauce is too thin, cook it for a few more minutes.
Want to level up this recipe?
Pasta scoop — Measures portions evenly and reduces mess → Check price on Amazon
Lemon Ricotta Pasta
Ingredients
Main Ingredients
- 12 oz rigatoni
- 1/2 cup fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup ricotta cheese
- 2 tbsp olive oil
- 2 cloves garlic
- Salt and pepper to taste
Seasonings
- Fresh lemon zest
- Garlic
- Parmesan cheese
- Butter
- Salt
- Pepper
Optional Toppings
- Chopped fresh parsley
- Grated Parmesan cheese
- Lemon wedges
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add butter and lemon juice: Stir in butter until melted. Add lemon juice and cook for 2 minutes. Season with salt and pepper.
- Mix in ricotta: Stir in ricotta cheese until fully incorporated. Add cooked pasta and toss to coat.
- Finish with Parmesan: Remove from heat. Stir in grated Parmesan cheese. Taste and adjust seasoning as needed.
Notes
- Chef tip: Use fresh lemon juice for the best flavor.
- Best substitution: If you don't have ricotta, use mozzarella or cream cheese.
- Make-ahead: Cook the pasta and sauce separately and combine before serving.
- Scaling: Double the recipe for a crowd.
- Troubleshooting: If the sauce is too thin, cook it for a few more minutes.
Storage
- Fridge: 3 days
- Freezer: 1 month
- Oven reheat: 350°F for 10–15 minutes
- Microwave reheat: 1–2 minutes
- Make ahead: Make up to 1 day in advance
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 18g
- Carbs: 45g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 80mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Lemon Ricotta Pasta FAQs
Yes, cook the pasta and sauce separately and combine before serving. Store in the fridge for up to 3 days.
If the sauce is too thick, add a splash of pasta water to loosen. Cook pasta al dente for best texture.
Yes, store in an airtight container for up to 1 month. Thaw in the fridge before reheating.
If you don't have ricotta, use mozzarella or cream cheese for a similar texture.
This dish works all year, but it’s especially delicious in spring with fresh herbs and citrus.
A Warm Final Note
I can’t wait for you to try Lemon Ricotta Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
