If you've got a soft spot for citrussy pasta dishes you're going to love this Lemon Ricotta Pasta. It's easily one of my favorite warm weather pasta recipes. Citrusy and creamy, this dish comes together in just 10 minutes—perfect for a busy weeknight or when you're craving something light and refreshing.
The bright lemon flavor pairs beautifully with the creamy ricotta, creating a balanced sauce with a little parmesan for a touch of umami. Plus there's also optional wilted arugula to add some green veggie goodness.
Love lemon pasta as much as I do? Be sure to check out my other lemon pasta recipes, including this zesty lemon pesto. For lighter options, my lemon butter pasta, lemon and caper pasta, or lemon shrimp pasta pack in all the lemony goodness without cheese or cream. Or if you're after a warming zesty soup my Greek Chicken Lemon Soup with Orzo.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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🛒 Key ingredients:
- Ricotta: Regular store-bought ricotta works perfectly.
- Lemon: Use ripe lemons for the best flavor. Underripe ones can be overly acidic.
- Parmesan: Adds a touch of umami and balances the bright lemony flavor.
- Optional Arugula: Stirred into the warm pasta at the end, it wilts slightly and brings peppery green goodness.
Which pasta shape?
You'll want to choose a shape that holds creamy sauce well. I find short pasta types like rigatoni, penne, and orecchiette work best.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Add chicken or shrimp for extra protein.
- Stir in a green veggie like spinach or kale.
- Add a kick with a pinch of red pepper flakes or chili oil for a spicy twist.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: While the pasta cooks, heat a skillet over medium heat. Fry the garlic for about a minute until fragrant.
Step 2: Remove the skillet from heat and stir in the ricotta, lemon zest, juice, salt, and pepper. Add enough reserved pasta water to achieve a smooth and creamy sauce.
Step 3: Toss the drained pasta and arugula in the colander.
Step 4: Mix well, adjust seasoning, and serve immediately.
🍽️ Serving suggestions
This Lemon Ricotta Pasta makes a light, satisfying main dish that you can enjoy alone or with a few simple sides. Serve it with a simple side salad that cuts through the creaminess of the sauce or with crusty bread or warm garlic bread.
When it comes to wine, a chilled glass of Pinot Grigio or Sauvignon Blanc will complement the citrussy notes in the dish.
Expert Tips
- Use ripe lemons. Underripe lemons can be overly acidic.
- Reserve some starchy pasta water before draining to adjust the sauce’s consistency.
- Toss the arugula with the pasta in the colander—the heat from the pasta will gently wilt it.
🙋 Recipe FAQs
Let it cool to room temperature, then place it in an airtight container and refrigerate for up to 2-3 days. The pasta can dry out when reheated but luckily it tastes great cold. You can reheat using the stove or microwave with a splash of pasta water to keep the sauce creamy.
Did you try this recipe?
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📖 Recipe
Lemon Ricotta Pasta
Ingredients
- 14 oz pasta (Note 1)
- 1 tablespoon olive oil
- 4 cloves garlic crushed
- 1 cup ricotta (
- 2 lemons (zest and juice)
- 4 tablespoon Parmesan
- reserved pasta water
- salt and pepper to taste
- 4 handfuls arugula
Instructions
- Cook the pasta in salty water according to the packet instructions.
- Place a skillet on a medium heat and fry the garlic for a minute until fragrant.
- Remove the pan from the heat and add the ricotta, lemon zest and juice, salt and pepper and enough pasta water to bring the sauce to the desired consistency.
- Drain the pasta and toss with the arugula in the colander.
- Add to the sauce, mix well, and serve.
Notes
- You'll want to choose a shape that holds creamy sauce well. Short pasta types like rigatoni, penne, and orecchiette work best.
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