20 Minute Creamy Lemon Ricotta Pasta

This creamy lemon ricotta pasta is bright, silky, and ready in about 20 minutes. Fresh lemon, garlic, parmesan, and ricotta create a light but creamy sauce that clings perfectly to pasta. It’s easy enough for a weeknight but pretty enough for spring dinners, summer lunches, or a simple meatless meal.

Creamy lemon ricotta pasta made with ricotta, parmesan, fresh lemon zest, garlic, and herbs for an easy 20-minute dinner.

Ingredients

• 12 ounces pasta, such as spaghetti, linguine, fettuccine, or rigatoni

• 1 cup whole milk ricotta cheese

• ½ cup freshly grated parmesan cheese

• 1 lemon, zested and juiced

• 2 tablespoons olive oil

• 2 tablespoons butter

• 3 cloves garlic, minced

• ½ teaspoon salt, plus more to taste

• ½ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes, optional

• ½ cup reserved pasta water, plus more as needed

• 2 tablespoons fresh basil or parsley, chopped

• Extra parmesan, lemon zest, and black pepper for serving

Optional Add-Ins

• Grilled chicken

• Shrimp

• Peas

• Spinach

• Roasted asparagus

• Crispy pancetta or bacon

More Easy Pasta Recipes to Try Next

• Marry Me Chicken Pasta

• Garlic Butter Shrimp Pasta

• 3 Pasta Dinners Under $10

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve at least 1 cup of pasta water.

2. In a large skillet, heat olive oil and butter over medium-low heat. Add garlic and cook for 30–60 seconds, stirring often, until fragrant. Do not let it brown.

3. Reduce heat to low. Add ricotta, parmesan, lemon zest, lemon juice, salt, pepper, and red pepper flakes if using. Stir until mostly smooth.

4. Add ½ cup reserved pasta water and stir until the sauce becomes creamy and silky.

5. Add the drained pasta directly to the skillet. Toss until the pasta is fully coated. Add more pasta water, a splash at a time, until the sauce is glossy and clings to the noodles.

6. Taste and adjust with more salt, lemon juice, parmesan, or black pepper as needed.

7. Serve immediately with fresh basil or parsley, extra parmesan, lemon zest, and cracked black pepper.

Quick Tip

Use whole milk ricotta for the creamiest texture, and don’t skip the reserved pasta water. It helps turn the ricotta into a smooth, restaurant-style sauce instead of a thick, grainy coating.

What to Serve With Lemon Ricotta Pasta

Strawberry Spinach Salad
Peach Burrata Salad
Garlic Rosemary Focaccia Bread