Lemon ricotta pasta is one of the most popular quick and easy pasta recipes in Italy. Creamy, zesty, and incredibly satisfying, this dish is perfect when you want something light but full of flavor—ready in just the time it takes to cook the pasta!
I like to use bucatini, but you can choose any pasta you prefer—long or short, whatever you have on hand. What makes this dish stand out is the balance between the creamy ricotta, the fresh aroma of lemon zest, a touch of black pepper, and the brightness of fresh basil.
The sauce requires no cooking - just mix the ingredients while the pasta boils. You can use cow's milk ricotta for a delicate flavor or sheep’s milk ricotta for a more intense, traditional taste.
This easy lemon ricotta pasta recipe is incredibly versatile. You can customize it by adding your favorite ingredients—just don’t skip the lemon and the ricotta, the real stars of the dish!
Ricotta is a beloved ingredient in Italian cuisine, used in everything from savory pasta to sweet desserts. For this dish, be sure to use fresh, high-quality ricotta. With just a few ingredients and minimal effort, you’ll have a delicious and elegant pasta that feels like a taste of Italy.
Try this pasta with ricotta and lemon. Your guests will love it!
Ingredients
Prep Time: 5 Min | Cook Time: 9-11 Min | Servings: 4
- 350 g (12 oz) bucatini pasta (or the pasta you like, long or short)
- 250 g (9 oz) ricotta cheese
- 100 g (1 cup) grated Parmigiano Reggiano
- The zest of ½ untreated lemon
- 4 tablespoons extra virgin olive oil
- 10 leaves fresh basil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Lemon ricotta pasta is ready in just 10 minutes - just enough time to prepare the sauce while the pasta cooks!
Step 1) - Making pasta with ricotta and lemon is incredibly easy and quick! One of the best things about this recipe is that you can prepare the lemon ricotta sauce while the pasta is cooking.
Bring a large pot of water to a boil. Once boiling, add salt to taste. Add your pasta of choice (for this recipe I prefer thick long pasta like bucatini or spaghettoni) and cook it according to the package instructions - usually between 8 and 11 minutes, depending on the shape and brand.
Step 2) - While the pasta is cooking, place the fresh ricotta in a large mixing bowl. You’ll be tossing the pasta directly in this bowl, so make sure it’s roomy enough. Add the grated Parmigiano cheese and mix well. Then drizzle in the extra virgin olive oil and combine.
Step 3) - Add the grated lemon zest and a few torn basil leaves. Season with salt and freshly ground black pepper to taste. Mix thoroughly to create a smooth and creamy lemon ricotta sauce.
Step 4) - Once the pasta is al dente, drain it and transfer it directly to the bowl with the ricotta and lemon mixture. Stir well, adding a bit of the reserved pasta cooking water as needed to create a creamy, silky sauce.
Serve your lemon ricotta pasta immediately. Finish with a drizzle of olive oil, a few extra basil leaves, a twist of black pepper, and a sprinkle of fresh lemon zest on top.
More Recipes with Lemon and Ricotta
- Lemon Ricotta Cookies
- Ricotta Gnocchi
- Lemon Cream
- Lemon Spaghetti
- Lemon Cake
- Chocolate Chip Ricotta Cake
- Savory Ricotta Flan with Lemon and Basil
Storage
Lemon Ricotta Pasta is best enjoyed freshly made, when the sauce is at its creamiest and the flavors are bright and fresh. Since the ricotta-based sauce tends to thicken and dry out over time, it's ideal to serve and eat this dish right away.
However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or a drizzle of olive oil to help loosen the sauce and restore some creaminess. Reheat gently in a skillet over low heat—avoid the microwave if possible, as it can dry out the pasta even more.
I don't recommend freezing, as ricotta doesn’t freeze well and can become grainy and watery once thawed.
Tips
Use pasta cooking water for a creamy texture:
The key to making your lemon ricotta pasta extra creamy is adding a bit of the starchy pasta cooking water. This helps the sauce bind beautifully to the pasta, creating a smooth, velvety texture without needing extra ingredients. Just be sure to add the water gradually—a little goes a long way. Too much can make the sauce watery instead of creamy.
Optional: add cream for extra richness:
If you prefer an even richer and creamier lemon ricotta sauce, you can stir in a small amount of heavy cream. It’s not traditional, but it’s a simple way to boost the indulgence factor if you’re in the mood for something extra comforting.
Substitutes
Ricotta:
For this lemon ricotta pasta, I used fresh cow’s milk ricotta, which gives the sauce a delicate and creamy texture. If you prefer a bolder, more pronounced flavor, you can easily substitute it with sheep’s milk ricotta or buffalo ricotta. Whichever type you choose, make sure it’s very fresh. For the best result, let it drain in a fine-mesh sieve for a few minutes before using it. This step helps remove excess whey, resulting in a thicker, smoother sauce.
Cheese:
I used grated Parmigiano Reggiano, but if you like a sharper, saltier kick, Pecorino Romano is a great alternative. Both pair beautifully with the lemon zest and creamy ricotta.
Pasta:
I chose bucatini for its ability to hold the creamy lemon ricotta sauce, but feel free to use your favorite pasta shape. Short pasta like penne, fusilli, farfalle, mezze maniche, or caserecce also work wonderfully with this kind of sauce and make it easy to scoop up every bite.
Herbs:
I love the classic touch of fresh basil, but you can easily switch things up based on your taste or what you have on hand. Try fresh mint for a refreshing twist, or a sprinkle of oregano for a more earthy flavor. Either way, herbs add a wonderful aromatic touch to this simple and flavorful Italian pasta dish.
Recipe Card
Easy and Creamy Lemon Ricotta Pasta (Ready in 10 Minutes!)
Ingredients
- 350 g bucatini pasta or the pasta you like, long or short - 12 oz
- 250 g ricotta cheese - 9 oz
- 100 g grated Parmigiano Reggiano - 1 cup
- ½ lemon zest
- 4 tablespoons extra virgin olive oil
- fresh basil 10 leaves
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of water to a boil. When it boils, add the necessary amount of salt. Then add the pasta and while it's cooking, prepare the sauce.
- Place the fresh ricotta in a large bowl. You will be tossing the pasta in this bowl, so it needs to be quite large. Then add the grated Parmigiano cheese. Mix these ingredients together. Lastly, add the extra virgin olive oil.
- Add the grated lemon zest and fresh basil chopped with your hands. Finally, add salt and pepper to taste. Mix well to combine all the ingredients.
- Drain the pasta al dente directly into the bowl with the ricotta and lemon sauce. Mix well, adding a little cooking water, just enough to make a creamy sauce.
- Transfer the pasta with ricotta and lemon to serving plates and add a drizzle of oil. Decorate with a few basil leaves, a little pepper and more lemon zest.
Nutrition
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