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Freshly flavored Lemon Ricotta Pasta is here just in time for the sunny season! Pasta is tossed with a sauce that’s made with ricotta cheese, fresh lemon juice and zest, parmesan, and so much more. If you think comfort foods are strictly a cold weather indulgence, think again!
There’s something so specifically bright and happy about this lemon ricotta pasta dish that makes it ideal for both spring and summertime. Perhaps it’s the perfect amount of fresh lemon juice and zest that gets me in the sunny spirit, but lately, I just can’t stop making this easy weeknight pasta dinner!
I know that right now, many of us are trying to get back into the groove of salads, chicken caesar wraps, and other veggie-packed items. Now that it’s finally starting to warm up across the nation, we’re all kind of growing sick of hearty comfort meals!
This easy pasta recipe is as freshly flavored as can be and delightfully cheesy! Even the cheese isn’t too heavy, though, as the ricotta is so perfectly complimented by the zesty lemon flavors. When it all gets tossed together with the tender cooked pasta of your choice, this dinner becomes a real dream on a spring evening. Top with shredded Rotisserie Chicken to add more protein. Pair it with a glass of crisp, cool white wine for the ultimate warm weather indulgence!
How to Make Lemon Ricotta Pasta
- Cook the pasta. Bring a pot of generously salted water to a boil over medium high heat. Cook the pasta in the water according to package instructions.
- Make the sauce. While the pasta is cooking, add the ricotta, parmesan, lemon zest, juice, garlic, onion powder, salt and pepper to a bowl. Stir to combine.
- Reserve pasta water. Drain the pasta being sure to reserve one cup of the water.
- Combine. Transfer the pasta to a bowl and add the cheese mixture. Stir until all the pasta is thoroughly coated.
- Make it creamy. Add the reserved cooking water to the pasta and stir until creamy.
- Enjoy! Serve with additional parmesan cheese, if desired.
Tips for the Best Lemon Ricotta Pasta
- Garnish your homemade pasta with crushed red pepper flakes for an additional kick of flavor! You can also sprinkle on some fresh parsley, more lemon zest, and extra parmesan cheese.
- For the best results, consider making some Homemade Ricotta Cheese!
- It’s so very important to use freshly shredded parmesan as opposed to the bags of shredded parmesan from the grocery store. On that note, if you don’t have time to freshly shred the parmesan yourself, check the deli section of the grocery store! Most stores sell containers of freshly shredded parmesan there.
- Use any pasta that you like for this recipe! In fact, you can even make this recipe gluten free by using chickpea pasta or something similar.
Storing and Reheating
Once it’s fully cooled to room temperature, you can store any leftover pasta you have in an airtight container in the fridge. There, it’ll stay fresh for up to 3 days.
To reheat your pasta, I recommend tossing it right back onto the stove top with a small splash of olive oil to help rejuvenate the moisture.
What happens if I forget to reserve the pasta water?
Try not to do this! The pasta water is SO important to reserve because it’s starchy from the pasta and will helps the sauce reach a creamy, thick consistency. If you do happen to drain your pasta and forget to save some water (we’ve all done it), then make a slurry with cornstarch and water.
More of my favorite summer pasta recipes.
- Chicken Scampi
- Meyer Lemon Shrimp Scampi
- Cheese Tortellini with Sun Dried Tomato Pesto
- One Pot Pasta Primavera with Shrimp
- Bucatini All’amatriciana
- Gemelli Pasta with Caramelized Pears and Gorgonzola Sauce
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Lemon Ricotta Pasta Recipe
Equipment
- stockpot
Ingredients
- 1 lb pasta, any shape will work for this recipe
- 2 cups ricotta cheese
- 3/4 cup grated parmesan
- 2 lemons, zested and juiced
- 1 tablespoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Instructions
- Bring a pot of generously salted water to a boil over medium high heat. Cook the pasta in the water according to package instructions.
- While the pasta is cooking, add the ricotta, parmesan, lemon zest, juice, garlic, onion powder, salt and pepper to a bowl. Stir to combine.
- Drain the pasta being sure to reserve one cup of the water.
- Transfer the pasta to a bowl and add the cheese mixture. Stir until all the pasta is thoroughly coated.
- Add the reserved cooking water to the pasta and stir until creamy.
- Serve with additional parmesan cheese, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
