Lemon ricotta pasta is a creamy, fresh, and incredibly easy Italian pasta dish that comes together in just 15 minutes. Fresh ricotta, lemon, Parmigiano Reggiano, and a little pasta water create a silky sauce that coats the pasta beautifully—with no heavy cream needed.
The best part is that the sauce requires no cooking at all. Simply mix the ricotta with the lemon and cheese while the pasta cooks, then toss everything together with a little starchy pasta water. The heat from the pasta transforms the ricotta into a smooth, creamy sauce.
I like to make this recipe with bucatini, because the thick strands hold the ricotta sauce beautifully, but spaghetti, linguine, or even short pasta work just as well. Fresh basil and black pepper add aroma and balance the bright lemon flavor.
This is the kind of pasta that's perfect for a quick weeknight dinner or a light summer meal. It uses just a handful of simple ingredients, but good-quality fresh ricotta and an untreated lemon make all the difference.
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Why This Recipe Works
Quick and easy. This lemon ricotta pasta comes together in about 15 minutes, making it perfect for busy weeknights or an effortless summer meal.
No-cook sauce. The ricotta sauce requires no cooking. Simply mix the ingredients while the pasta boils, then toss everything together while the pasta is still hot.
Creamy without heavy cream. Fresh ricotta, Parmigiano Reggiano, and a little starchy pasta water create a smooth, creamy sauce without the need for heavy cream.
Fresh and flavorful. Lemon zest adds brightness, while fresh basil and black pepper balance the richness of the ricotta and cheese.
Ingredients
Prep Time: 5 Min | Cook Time: 9-11 Min | Servings: 4
- 350 g (12 oz) bucatini (or spaghetti, linguine, or another long or short pasta)
- 250 g (9 oz) whole-milk ricotta cheese, preferably fresh and well drained
- 100 g (1 cup) grated Parmigiano Reggiano
- Zest of ½ untreated or organic lemon
- 4 tablespoons extra virgin olive oil
- 10 fresh basil leaves
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Lemon Ricotta Pasta
This lemon ricotta pasta comes together in about 15 minutes. Prepare the no-cook ricotta sauce while the pasta is boiling, then toss everything together just before serving.
Step 1) - Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente, following the cooking time on the package. I like to use thick long pasta such as bucatini or spaghettoni, but spaghetti, linguine, or short pasta work well too.
Before draining, reserve about 1 cup of the starchy pasta cooking water.
Step 2) - While the pasta cooks, place the fresh ricotta in a large mixing bowl, roomy enough to toss the pasta later. Add the freshly grated Parmigiano Reggiano and extra virgin olive oil, then mix until well combined.
Step 3) - Add the grated lemon zest and a few torn basil leaves. Season with salt and freshly ground black pepper to taste. Mix until you have a smooth ricotta mixture.
Step 4) - Drain the pasta when al dente and transfer it immediately to the bowl while still very hot. Toss well, adding the reserved pasta cooking water a little at a time until the ricotta becomes smooth and creamy and coats the pasta evenly.
Serve the lemon ricotta pasta immediately. Finish with a drizzle of extra virgin olive oil, fresh basil, freshly ground black pepper, and a little extra lemon zest, if you like.
Tips for the Best Lemon Ricotta Pasta
Use fresh, good-quality ricotta. Choose a creamy whole-milk ricotta with a mild flavor. If it looks very watery, let it drain briefly before using it so the sauce doesn't become too thin.
Save the pasta cooking water. The starchy water is essential for turning the ricotta mixture into a smooth, creamy sauce. Add it gradually while tossing the pasta—you can always add more, but too much at once can make the sauce watery.
Toss the pasta while it's still hot. Transfer the pasta to the ricotta mixture immediately after draining. The heat helps soften the ricotta and Parmigiano and creates a silky sauce without the need for heavy cream.
Use freshly grated Parmigiano Reggiano. Freshly grated cheese melts and blends much more easily than pre-grated cheese, which can make the sauce less smooth.
Grate only the yellow part of the lemon zest. Avoid the white pith underneath, which can give the pasta a bitter taste. Since the zest is one of the main flavors in this recipe, use an untreated or organic lemon whenever possible.
Serve immediately. Ricotta-based sauces tend to thicken as they cool. Lemon ricotta pasta is at its creamiest and best when served straight after tossing.
Variations and Substitutions
Different types of ricotta. I usually make this pasta with fresh cow's milk ricotta for its mild, creamy flavor. For a more pronounced taste, you can use sheep's milk ricotta or buffalo ricotta instead. If the ricotta is very moist, drain it briefly before using.
Parmigiano or Pecorino. Parmigiano Reggiano gives the sauce a delicate, balanced flavor. For a sharper and slightly saltier result, substitute some or all of it with Pecorino Romano.
Choose your favorite pasta. Bucatini works beautifully with the creamy ricotta sauce, but spaghetti and linguine are excellent alternatives. Short shapes such as penne, fusilli, farfalle, mezze maniche, or caserecce work well too.
Try different fresh herbs. Basil pairs naturally with lemon and ricotta, but fresh mint is an excellent alternative for an even fresher flavor. You can also add a little parsley.
Add vegetables. For a more substantial dish, add cooked peas, zucchini, asparagus, or baby spinach. Keep the additions simple so they don't overpower the delicate lemon and ricotta sauce.
Make it richer. Heavy cream isn't necessary—the ricotta and pasta water already create a creamy sauce—but you can add a small splash if you prefer a richer version.
Add a little crunch. Chopped pistachios or toasted pine nuts make a delicious finishing touch and pair especially well with ricotta and lemon.
If you love simple lemon pasta dishes, try our Lemon Spaghetti, made without ricotta for a lighter, more citrus-forward version.
How to Serve Lemon Ricotta Pasta
Lemon ricotta pasta is best served immediately, while the sauce is still warm and creamy. Finish each plate with a little freshly grated lemon zest, a few basil leaves, black pepper, and, if you like, an extra sprinkle of Parmigiano Reggiano.
Because the pasta is rich and creamy but also fresh and citrusy, it pairs especially well with simple vegetable side dishes or light Italian salads. A tomato salad, grilled zucchini, roasted vegetables, or a crisp green salad are all excellent choices.
For a complete summer meal, you can also serve it alongside Caprese Salad or another fresh Italian salad, keeping the rest of the menu light so the delicate flavor of the ricotta and lemon remains the focus.
Storage
Lemon ricotta pasta is best enjoyed immediately, while the sauce is still creamy and the lemon flavor is fresh and bright. As it cools, the ricotta sauce naturally thickens and can become drier.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a small splash of water to loosen the sauce and restore some of its creaminess. You can also add a drizzle of extra virgin olive oil before serving.
Freezing is not recommended. Ricotta can become grainy and watery after thawing, and the texture of the sauce will not be the same.
More Recipes with Lemon and Ricotta
If you enjoy the fresh combination of lemon and ricotta, try some of these other Italian recipes, from creamy desserts to savory dishes.
- Lemon Ricotta Cookies
- Ricotta Gnocchi
- Lemon Cream
- Lemon Cake
- Savory Ricotta Flan with Lemon and Basil
Recipe Card
Lemon Ricotta Pasta (Creamy 15-Minute Recipe)
Ingredients
- 350 g bucatini or spaghetti, linguine, or another long or short pasta - 12 oz
- 250 g whole-milk ricotta cheese - 9 oz
- 100 g grated Parmigiano Reggiano - 1 cup
- ½ lemon zest
- 4 tablespoons extra virgin olive oil
- 10 fresh basil leaves
- salt - to taste
- black pepper - to taste
Instructions
- Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente, following the cooking time on the package. I like to use thick long pasta such as bucatini or spaghettoni, but spaghetti, linguine, or short pasta work well too.Before draining, reserve about 1 cup of the starchy pasta cooking water.
- While the pasta cooks, place the fresh ricotta in a large mixing bowl, roomy enough to toss the pasta later. Add the freshly grated Parmigiano Reggiano and extra virgin olive oil, then mix until well combined.
- Add the grated lemon zest and a few torn basil leaves. Season with salt and freshly ground black pepper to taste. Mix until you have a smooth ricotta mixture.
- Drain the pasta when al dente and transfer it immediately to the bowl while still very hot. Toss well, adding the reserved pasta cooking water a little at a time until the ricotta becomes smooth and creamy and coats the pasta evenly.
- Serve the lemon ricotta pasta immediately. Finish with a drizzle of extra virgin olive oil, fresh basil, freshly ground black pepper, and a little extra lemon zest, if you like.
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