Lemon Ricotta Pasta 

Lemon Ricotta Pasta, a zesty, creamy, lemon pasta made with simple , fresh ingredients.

Lemon Ricotta Pasta

Lemon Ricotta Pasta

If you’re looking for the perfect summer pasta dish, this is it, it’s bright, creamy, and so flavorful. Made with ricotta, lemon juice, parmesan cheese and pasta water, this dish is made in under 20 minutes and so simple to put together.


  • Pasta: you can use any short pasta shapes that work well to capture the creamy ricotta. I prefer campanelle or fusilli 
  • Ricotta: a beautiful cream sauce will work best if you use a  good quality, full fat ricotta. 
  • Lemon: this recipe has minimal ingredients so freshness matters, use freshly squeezed and zested lemons. 
  • Spice: freshly crushed black pepper and crushed chili flakes pair so well with the creamy ricotta and zesty lemon. 
  • Parmesan Cheese: freshly grated Parmesan cheese adds a beautiful umami, I use this vegetarian parmesan cheese. 

making Lemon Ricotta Pasta

How to make Lemon Ricotta Pasta

  1. Cook the pasta until al dente and reserve some pasta water, drain the rest and set aside.
  2. After draining the water, to the same warm pot add the butter, melt, and add the black pepper and lemon zest, allowing them to bloom. Add the ricotta, some pasta water, parmesan cheese, lemon juice, and salt. Whisk until smooth.
  3. Add the pasta back into the pot and mix everything well to combine and coat each piece of pasta with the sauce adding the rest of the pasta water as needed.
  4. Serve with more lemon zest, chili flakes, torn basil, and enjoy! 

Lemon Ricotta Pasta

What to serve it with

Lemon Ricotta Pasta can be served as is or you can mix in baby peas, arugula, or shredded broccoli. Alternatively you could serve it with a side of roasted broccolini, or a simple spring mix salad.

If you like creamy pastas you’ve got to make this Creamy Mushroom Pasta!

Lemon Ricotta Pasta

Lemon Ricotta Pasta 
Prep time
Cook time
Total time
Lemon Ricotta Pasta, a zesty, creamy, lemon pasta made with simple , fresh ingredients.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 1 lb campanelle pasta
  • 1 tablespoon butter
  • 1 cup whole-milk ricotta
  • ½ cup freshly grated parmesan
  • 1 tablespoon freshly grated lemon zest
  • 3 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon chili flakes
  • Basil for garnish 
  1. Cook the pasta according to package instructions with 1½ tablespoon salt until al dente, reserving 1 cup of cooking water. Drain the pasta and set aside.
  2. In the same pot melt the butter, add the black pepper and lemon zest, allowing them to bloom.
  3. Add the ricotta along with half of the pasta water and mix.
  4. Add the parmesan, lemon juice, and salt to taste and stir until well combined and smooth.
  5. Add the pasta and stir well until everything is well coated adding more pasta water to loosen up the sauce as needed for a smooth sauce.
  6. Serve immediately and top with extra lemon zest, red-pepper flakes and torn basil.
The ricotta sauce gets thicker as it sits so it’s best to serve immediately, you can make it saucier by adding more pasta water. 









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