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This lemon ricotta pasta is creamy, zesty, and unapologetically easy. Think tender noodles slicked with lemony ricotta cheese, sweet peas, and a kiss of Parmesan. Ready in the time it takes to scroll dinner ideas on your phone. It’s the kind of weeknight pasta you’ll actually look forward to.
Here’s Why This Lemon Ricotta Pasta Recipe Works
Fast and easy: The sauce comes together in the same pot you used for the pasta. Less cleanup, no fussy steps.
Balanced flavor: Tangy lemon, creamy ricotta, salty Parmesan, and sweet peas play off each other like a dream.
Flexible ingredients: Use shells, penne, cavatappi, or whatever pasta’s hiding in your pantry.
No cream needed: The ricotta gives it a rich, luscious texture without needing heavy cream.
Recipe Tips
Reserve your pasta water: That starchy water is liquid gold. It loosens the sauce and helps it cling to the noodles.
Use whole milk ricotta: It gives the sauce a rich, creamy base that won’t go grainy. If you’ve got extra, turn it into this whipped ricotta dip.
Zest before juicing: Always zest your lemon before slicing it. Way easier, trust me.
Taste as you go: The final flavor depends on your ingredients—Parmesan saltiness and lemon tang can vary.
Lemon and Ricotta Pasta
This lemon ricotta pasta proves that simple ingredients can still pack a serious punch. It’s cozy, fresh, and satisfying in all the right ways. A perfect meatless dinner that doesn’t feel like a compromise. If you have extra ricotta, put it to work in our pillowy-soft ricotta gnocchi.
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Easy Ricotta Pasta with Lemon
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Ingredients
- 16 ounces dry pasta, penne, shells, cavatappi, anything works
- 1 tablespoon olive oil
- 1 shallot, finely chopped (or ¼ of an onion)
- 3 garlic cloves, minced
- 2 teaspoons Fresh thyme, chopped
- 1 ¾ cup whole milk ricotta cheese
- ¾ cup grated parmesan cheese, plus extra for serving
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice, more to taste
- ¾ teaspoon salt, adjust to taste
- ½ teaspoon ground black pepper
- ½ to 1 cup reserved pasta water
- 1 cup frozen peas
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
- Return the empty pot to medium heat. Add the olive oil and chopped shallot. Cook for 2 to 3 minutes, until softened. Stir in the garlic and fresh thyme leaves.
- Lower the heat and stir in the ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.
- Add the frozen peas and a splash of pasta water (start with ½ cup). Stir everything together until the peas are warmed through. Add more pasta water as needed to loosen it up.
- Add the drained pasta to the sauce and toss until everything is coated and creamy. Taste and adjust seasoning; more salt, pepper, lemon juice, or Parmesan as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!If you’re into quick pasta dinners that don’t skimp on flavor, check out our Prosciutto Pesto Pasta and Marsala Cream Pasta, both seriously good.
Storing Leftovers
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up the sauce a bit but still tastes great.
Freeze: This one’s not freezer-friendly. The ricotta sauce tends to separate and turn grainy after thawing.
Reheat: Gently reheat on the stove over low heat with a splash of water or milk to loosen things up. Stir until warm and creamy.
