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Lemon Ricotta Pasta Quick and Flavorful Recipe

by on August 14, 2025
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If you’re craving a quick and tasty dinner, Lemon Ricotta Pasta is your answer. This dish is fresh, creamy, and easy to make, perfect for busy nights. With just a few simple ingredients, you’ll whip up a meal that bursts with flavor. I’ll guide you through each step, along with tips to make it even better. Let’s dive in and transform your dinner time with this delightful recipe!

To make Lemon Ricotta Pasta, you'll need: - 12 oz spaghetti or your choice of pasta - 1 cup fresh ricotta cheese - 1 lemon (zest and juice) - 2 cloves garlic, minced - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Crushed red pepper flakes (optional) Measuring ingredients helps keep your dish tasty. Here are some tips: - Use a kitchen scale for the pasta. Twelve ounces is about 340 grams. - One cup of ricotta equals about 240 grams. Level it off for accuracy. - Zest the lemon before juicing it to get the best flavor. You can swap ingredients if you want. Here are some ideas: - Use whole wheat or gluten-free pasta for a different base. - Swap ricotta for cottage cheese for a lighter option. - Try other herbs, like parsley or mint, instead of basil. - Add spinach or arugula for extra greens. To start, fill a large pot with water. Add a good amount of salt to it. Bring the water to a boil over high heat. Once boiling, add 12 oz of your favorite pasta. I like spaghetti, but any pasta works. Cook the pasta according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. When it’s done, save 1 cup of pasta water. Then, drain the pasta and set it aside. While the pasta cooks, grab a bowl. In this bowl, add 1 cup of fresh ricotta cheese. Next, zest and juice 1 lemon. Be sure to add both the zest and juice to the ricotta. Mince 2 cloves of garlic and add them as well. Now, add 1/4 cup of grated Parmesan cheese. Mix everything together until it is smooth. Taste it and add salt and pepper as needed. This mixture should be creamy and full of flavor. Now, take the pot you used for the pasta and add 2 tablespoons of olive oil. Heat it over medium heat. Once warmed, add the cooked pasta to the pot. Toss the pasta in the olive oil to coat it well. Next, remove the pot from heat. Add the ricotta mixture to the pasta. If it seems too thick, use the reserved pasta water a little at a time to make it creamier. Toss everything together gently. Make sure the pasta is well-coated with the ricotta sauce. Finally, taste the dish. Adjust the seasoning with more salt, pepper, or lemon juice if needed. For a spicy kick, sprinkle in some crushed red pepper flakes. Serve the pasta in bowls and garnish with fresh basil leaves. Enjoy your flavorful Lemon Ricotta Pasta! To get the best creaminess, use fresh ricotta cheese. It tastes great and blends well. When mixing, add a little reserved pasta water. This helps to make the sauce smooth and light. You want a texture that clings to the pasta. It should not be too thick or too runny. Seasoning is key for flavor. Start with salt and pepper. Taste after mixing in the ricotta. If it needs more, add a little more salt. For a zesty kick, squeeze in extra lemon juice. I love to add crushed red pepper flakes for heat. This makes the dish more exciting. You can switch out some ingredients for variety. If you don't have ricotta, try cottage cheese. For a nutty flavor, add a sprinkle of toasted pine nuts. Fresh herbs like parsley or oregano can replace basil. This gives the dish a fresh twist. You can even use whole wheat pasta for added fiber. {{image_2}} You can easily add protein to your Lemon Ricotta Pasta. Chicken and shrimp work great. For chicken, use grilled or sautéed pieces. Cut them into bite-sized chunks. Toss them in with the pasta before serving. For shrimp, sauté them in olive oil with garlic until pink. Then mix them in right after you add the ricotta sauce. This adds flavor and makes the dish heartier. If you want a vegetarian meal, skip the meat. You can add veggies like spinach or zucchini for extra nutrition. Sauté them in olive oil before mixing them with the pasta. You can also swap ricotta for feta cheese. This gives a different, tangy flavor. Another option is to use plant-based cheese for a dairy-free version. Just make sure it melts well. While spaghetti is a classic choice, feel free to try other pasta types. Penne, fusilli, or fettuccine can all work well. Each shape holds the sauce differently. For a gluten-free meal, use chickpea or brown rice pasta. These options bring new textures and flavors to the dish. Choose what you love best! Store your leftover Lemon Ricotta Pasta in an airtight container. Make sure it is cool before sealing. This keeps the pasta fresh and prevents it from drying out. You can store it in the fridge for up to three days. When reheating, use a skillet for best results. Add a splash of water or olive oil to keep it moist. Heat on low, stirring gently until warmed through. You can also use the microwave; just cover it to avoid splatter. Heat in short intervals and stir often. If you want to freeze the pasta, separate it into single servings. Place each serving in a freezer-safe bag. It can last up to three months in the freezer. To reheat frozen pasta, thaw it in the fridge overnight. Then, use the skillet method for a fresh taste. You can serve Lemon Ricotta Pasta with a simple salad. A fresh green salad works well. Add some cherry tomatoes and cucumbers for crunch. Garlic bread pairs nicely too. You might also try grilled vegetables on the side. For drinks, a light white wine goes well with this dish. Yes, you can prepare the ricotta mixture ahead of time. Store it in the fridge for up to two days. Cook the pasta fresh when you are ready to eat. Combine the pasta with the ricotta mixture at meal time. This keeps everything creamy and fresh. Lemon Ricotta Pasta is great for meal prep! You can make a big batch and store it. Keep it in airtight containers in the fridge. It stays tasty for about three days. Just reheat it on the stove or in the microwave. Add a splash of water to keep it creamy. In this blog post, we explored how to create delicious Lemon Ricotta Pasta. We covered the ingredients needed, precise measurements, and alternative options for flexibility. The step-by-step instructions, along with tips for creaminess and flavor balance, help ensure your dish shines. We also discussed variations for proteins, vegetarian options, and pasta types. Finally, you learned the best ways to store leftovers and answers to common questions. Enjoy making your own Lemon Ricotta Pasta, and feel free to experiment along the way!

Ingredients

List of required ingredients

To make Lemon Ricotta Pasta, you’ll need:

– 12 oz spaghetti or your choice of pasta

– 1 cup fresh ricotta cheese

– 1 lemon (zest and juice)

– 2 cloves garlic, minced

– 1/4 cup grated Parmesan cheese

– 2 tablespoons olive oil

– Salt and pepper to taste

– Fresh basil leaves for garnish

– Crushed red pepper flakes (optional)

Measurement details for precision

Measuring ingredients helps keep your dish tasty. Here are some tips:

– Use a kitchen scale for the pasta. Twelve ounces is about 340 grams.

– One cup of ricotta equals about 240 grams. Level it off for accuracy.

– Zest the lemon before juicing it to get the best flavor.

Alternative ingredients for versatility

You can swap ingredients if you want. Here are some ideas:

– Use whole wheat or gluten-free pasta for a different base.

– Swap ricotta for cottage cheese for a lighter option.

– Try other herbs, like parsley or mint, instead of basil.

– Add spinach or arugula for extra greens.

Step-by-Step Instructions

Preparing the Pasta

To start, fill a large pot with water. Add a good amount of salt to it. Bring the water to a boil over high heat. Once boiling, add 12 oz of your favorite pasta. I like spaghetti, but any pasta works. Cook the pasta according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. When it’s done, save 1 cup of pasta water. Then, drain the pasta and set it aside.

Creating the Ricotta Mixture

While the pasta cooks, grab a bowl. In this bowl, add 1 cup of fresh ricotta cheese. Next, zest and juice 1 lemon. Be sure to add both the zest and juice to the ricotta. Mince 2 cloves of garlic and add them as well. Now, add 1/4 cup of grated Parmesan cheese. Mix everything together until it is smooth. Taste it and add salt and pepper as needed. This mixture should be creamy and full of flavor.

Combining Ingredients for the Perfect Dish

Now, take the pot you used for the pasta and add 2 tablespoons of olive oil. Heat it over medium heat. Once warmed, add the cooked pasta to the pot. Toss the pasta in the olive oil to coat it well. Next, remove the pot from heat. Add the ricotta mixture to the pasta. If it seems too thick, use the reserved pasta water a little at a time to make it creamier. Toss everything together gently. Make sure the pasta is well-coated with the ricotta sauce. Finally, taste the dish. Adjust the seasoning with more salt, pepper, or lemon juice if needed. For a spicy kick, sprinkle in some crushed red pepper flakes. Serve the pasta in bowls and garnish with fresh basil leaves. Enjoy your flavorful Lemon Ricotta Pasta!

Tips & Tricks

How to achieve the best creaminess

To get the best creaminess, use fresh ricotta cheese. It tastes great and blends well. When mixing, add a little reserved pasta water. This helps to make the sauce smooth and light. You want a texture that clings to the pasta. It should not be too thick or too runny.

Balancing flavors with seasoning

Seasoning is key for flavor. Start with salt and pepper. Taste after mixing in the ricotta. If it needs more, add a little more salt. For a zesty kick, squeeze in extra lemon juice. I love to add crushed red pepper flakes for heat. This makes the dish more exciting.

Ingredient substitutions and enhancements

You can switch out some ingredients for variety. If you don’t have ricotta, try cottage cheese. For a nutty flavor, add a sprinkle of toasted pine nuts. Fresh herbs like parsley or oregano can replace basil. This gives the dish a fresh twist. You can even use whole wheat pasta for added fiber.

Variations

Adding proteins (like chicken or shrimp)

You can easily add protein to your Lemon Ricotta Pasta. Chicken and shrimp work great. For chicken, use grilled or sautéed pieces. Cut them into bite-sized chunks. Toss them in with the pasta before serving. For shrimp, sauté them in olive oil with garlic until pink. Then mix them in right after you add the ricotta sauce. This adds flavor and makes the dish heartier.

Vegetarian options and ingredient swaps

If you want a vegetarian meal, skip the meat. You can add veggies like spinach or zucchini for extra nutrition. Sauté them in olive oil before mixing them with the pasta. You can also swap ricotta for feta cheese. This gives a different, tangy flavor. Another option is to use plant-based cheese for a dairy-free version. Just make sure it melts well.

Different pasta types to use

While spaghetti is a classic choice, feel free to try other pasta types. Penne, fusilli, or fettuccine can all work well. Each shape holds the sauce differently. For a gluten-free meal, use chickpea or brown rice pasta. These options bring new textures and flavors to the dish. Choose what you love best!

Storage Info

How to store leftover Lemon Ricotta Pasta

Store your leftover Lemon Ricotta Pasta in an airtight container. Make sure it is cool before sealing. This keeps the pasta fresh and prevents it from drying out. You can store it in the fridge for up to three days.

Best practices for reheating

When reheating, use a skillet for best results. Add a splash of water or olive oil to keep it moist. Heat on low, stirring gently until warmed through. You can also use the microwave; just cover it to avoid splatter. Heat in short intervals and stir often.

Storage duration and freezing tips

If you want to freeze the pasta, separate it into single servings. Place each serving in a freezer-safe bag. It can last up to three months in the freezer. To reheat frozen pasta, thaw it in the fridge overnight. Then, use the skillet method for a fresh taste.

FAQs

What can I serve with Lemon Ricotta Pasta?

You can serve Lemon Ricotta Pasta with a simple salad. A fresh green salad works well. Add some cherry tomatoes and cucumbers for crunch. Garlic bread pairs nicely too. You might also try grilled vegetables on the side. For drinks, a light white wine goes well with this dish.

Can I make this recipe ahead of time?

Yes, you can prepare the ricotta mixture ahead of time. Store it in the fridge for up to two days. Cook the pasta fresh when you are ready to eat. Combine the pasta with the ricotta mixture at meal time. This keeps everything creamy and fresh.

Is Lemon Ricotta Pasta suitable for meal prep?

Lemon Ricotta Pasta is great for meal prep! You can make a big batch and store it. Keep it in airtight containers in the fridge. It stays tasty for about three days. Just reheat it on the stove or in the microwave. Add a splash of water to keep it creamy.

In this blog post, we explored how to create delicious Lemon Ricotta Pasta. We covered the ingredients needed, precise measurements, and alternative options for flexibility. The step-by-step instructions, along with tips for creaminess and flavor balance, help ensure your dish shines. We also discussed variations for proteins, vegetarian options, and pasta types. Finally, you learned the best ways to store leftovers and answers to common questions. Enjoy making your own Lemon Ricotta Pasta, and feel free to experiment along the way!

To make Lemon Ricotta Pasta, you'll need: - 12 oz spaghetti or your choice of pasta - 1 cup fresh ricotta cheese - 1 lemon (zest and juice) - 2 cloves garlic, minced - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Crushed red pepper flakes (optional) Measuring ingredients helps keep your dish tasty. Here are some tips: - Use a kitchen scale for the pasta. Twelve ounces is about 340 grams. - One cup of ricotta equals about 240 grams. Level it off for accuracy. - Zest the lemon before juicing it to get the best flavor. You can swap ingredients if you want. Here are some ideas: - Use whole wheat or gluten-free pasta for a different base. - Swap ricotta for cottage cheese for a lighter option. - Try other herbs, like parsley or mint, instead of basil. - Add spinach or arugula for extra greens. To start, fill a large pot with water. Add a good amount of salt to it. Bring the water to a boil over high heat. Once boiling, add 12 oz of your favorite pasta. I like spaghetti, but any pasta works. Cook the pasta according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. When it’s done, save 1 cup of pasta water. Then, drain the pasta and set it aside. While the pasta cooks, grab a bowl. In this bowl, add 1 cup of fresh ricotta cheese. Next, zest and juice 1 lemon. Be sure to add both the zest and juice to the ricotta. Mince 2 cloves of garlic and add them as well. Now, add 1/4 cup of grated Parmesan cheese. Mix everything together until it is smooth. Taste it and add salt and pepper as needed. This mixture should be creamy and full of flavor. Now, take the pot you used for the pasta and add 2 tablespoons of olive oil. Heat it over medium heat. Once warmed, add the cooked pasta to the pot. Toss the pasta in the olive oil to coat it well. Next, remove the pot from heat. Add the ricotta mixture to the pasta. If it seems too thick, use the reserved pasta water a little at a time to make it creamier. Toss everything together gently. Make sure the pasta is well-coated with the ricotta sauce. Finally, taste the dish. Adjust the seasoning with more salt, pepper, or lemon juice if needed. For a spicy kick, sprinkle in some crushed red pepper flakes. Serve the pasta in bowls and garnish with fresh basil leaves. Enjoy your flavorful Lemon Ricotta Pasta! To get the best creaminess, use fresh ricotta cheese. It tastes great and blends well. When mixing, add a little reserved pasta water. This helps to make the sauce smooth and light. You want a texture that clings to the pasta. It should not be too thick or too runny. Seasoning is key for flavor. Start with salt and pepper. Taste after mixing in the ricotta. If it needs more, add a little more salt. For a zesty kick, squeeze in extra lemon juice. I love to add crushed red pepper flakes for heat. This makes the dish more exciting. You can switch out some ingredients for variety. If you don't have ricotta, try cottage cheese. For a nutty flavor, add a sprinkle of toasted pine nuts. Fresh herbs like parsley or oregano can replace basil. This gives the dish a fresh twist. You can even use whole wheat pasta for added fiber. {{image_2}} You can easily add protein to your Lemon Ricotta Pasta. Chicken and shrimp work great. For chicken, use grilled or sautéed pieces. Cut them into bite-sized chunks. Toss them in with the pasta before serving. For shrimp, sauté them in olive oil with garlic until pink. Then mix them in right after you add the ricotta sauce. This adds flavor and makes the dish heartier. If you want a vegetarian meal, skip the meat. You can add veggies like spinach or zucchini for extra nutrition. Sauté them in olive oil before mixing them with the pasta. You can also swap ricotta for feta cheese. This gives a different, tangy flavor. Another option is to use plant-based cheese for a dairy-free version. Just make sure it melts well. While spaghetti is a classic choice, feel free to try other pasta types. Penne, fusilli, or fettuccine can all work well. Each shape holds the sauce differently. For a gluten-free meal, use chickpea or brown rice pasta. These options bring new textures and flavors to the dish. Choose what you love best! Store your leftover Lemon Ricotta Pasta in an airtight container. Make sure it is cool before sealing. This keeps the pasta fresh and prevents it from drying out. You can store it in the fridge for up to three days. When reheating, use a skillet for best results. Add a splash of water or olive oil to keep it moist. Heat on low, stirring gently until warmed through. You can also use the microwave; just cover it to avoid splatter. Heat in short intervals and stir often. If you want to freeze the pasta, separate it into single servings. Place each serving in a freezer-safe bag. It can last up to three months in the freezer. To reheat frozen pasta, thaw it in the fridge overnight. Then, use the skillet method for a fresh taste. You can serve Lemon Ricotta Pasta with a simple salad. A fresh green salad works well. Add some cherry tomatoes and cucumbers for crunch. Garlic bread pairs nicely too. You might also try grilled vegetables on the side. For drinks, a light white wine goes well with this dish. Yes, you can prepare the ricotta mixture ahead of time. Store it in the fridge for up to two days. Cook the pasta fresh when you are ready to eat. Combine the pasta with the ricotta mixture at meal time. This keeps everything creamy and fresh. Lemon Ricotta Pasta is great for meal prep! You can make a big batch and store it. Keep it in airtight containers in the fridge. It stays tasty for about three days. Just reheat it on the stove or in the microwave. Add a splash of water to keep it creamy. In this blog post, we explored how to create delicious Lemon Ricotta Pasta. We covered the ingredients needed, precise measurements, and alternative options for flexibility. The step-by-step instructions, along with tips for creaminess and flavor balance, help ensure your dish shines. We also discussed variations for proteins, vegetarian options, and pasta types. Finally, you learned the best ways to store leftovers and answers to common questions. Enjoy making your own Lemon Ricotta Pasta, and feel free to experiment along the way!

Lemon Ricotta Pasta

Elevate your weeknight dinners with this delicious zesty lemon ricotta pasta recipe! This creamy dish is quick to make and bursting with fresh flavors, combining ricotta cheese, zesty lemon, and garlic for a delightful experience your family will love. Ready in just 25 minutes, it’s perfect for any occasion. Click through now to discover the full recipe and bring a burst of sunshine to your table!
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Ingredients
  

12 oz spaghetti or your choice of pasta

1 cup fresh ricotta cheese

1 lemon (zest and juice)

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Crushed red pepper flakes (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

    Make the Ricotta Mixture: In a bowl, combine the ricotta cheese, lemon zest, lemon juice, minced garlic, and grated Parmesan cheese. Mix well until smooth. Add salt and pepper to taste. This mixture should be creamy and flavorful.

      Combine with Pasta: In the same pot used for the pasta, add olive oil and heat over medium heat. Add the cooked pasta and toss to coat it in the olive oil.

        Add Ricotta Mixture: Remove the pot from heat and add the ricotta mixture to the pasta, using the reserved pasta water a little at a time to reach your desired level of creaminess. Toss everything together gently until the pasta is well-coated with the sauce.

          Final Seasoning: Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed. If you like a bit of heat, sprinkle in some crushed red pepper flakes.

            Serve: Divide the pasta into bowls and garnish with fresh basil leaves. A sprinkle of extra Parmesan can be added on top for extra flavor.

              Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings