Ricotta lemon pasta is an easy Italian recipe made with just 5 ingredients. Creamy, and ready in 10 minutes, it's perfect for a quick meal!

If you’re looking for a quick and creamy pasta that feels fresh and full of flavor, this ricotta lemon pasta is the one to try.

It’s one of those easy Italian recipes I make on repeat, especially on busy days when I want something simple but still really good.

It’s comforting without being heavy, and ready in about 10 minutes, perfect for a quick meal any day of the week.

This pasta is all about balance. The ricotta creates a smooth, creamy sauce, while the lemon adds a bright, zesty note that makes the whole dish feel light and fresh.

You only need a handful of ingredients to make this lemon ricotta pasta, so quality really matters.

Use a good ricotta (creamy and fresh), or even better, try my homemade ricotta for extra flavor. And always go for organic lemons, since you’ll use the zest.

I love making it with linguine, fusilli or spaghetti, but honestly, this lemon ricotta sauce works with any pasta you have on hand.

The sauce comes together while the pasta cooks, making this one of the easiest weeknight dinners!

And if you have leftover ricotta, there are so many easy ways to use it.

Try it in spinach and ricotta stuffed shells, bake a light 3-ingredient ricotta cheesecake, or add it to a simple asparagus tart for a quick spring meal.

Ingredients

This delicious ricotta lemon pasta is incredibly easy to make, and you only need 5 simple ingredients, which are probably already in your kitchen:

• Pasta: I like to use short pasta, such as ditali, anellini (ring shaped pasta), or broken spaghetti. For perfect al dente pasta, opt for bronze-cut pasta (my favorite is pasta from Gragnano).
• Ricotta: Use a good-quality ricotta, or make homemade ricotta cheese if you have time, it makes the filling extra creamy.
• Lemon: Use organic lemon for the best flavor. The zest adds a fresh, bright note that makes this pasta extra special.
• Extra virgin olive oil: Use a good-quality, light extra virgin olive oil for a delicate, balanced flavor that doesn’t overpower the sauce.
• Parmesan cheese: Totally optional, but I love adding grated parmesan for that extra umami flavor.

How to make ricotta lemon pasta

This ricotta lemon pasta is incredibly quick and easy to make, and it’s ready in the time it takes to cook your pasta, about 8 minutes for perfectly al dente pasta.

Here below you’ll find the simplified recipe with step-by-step pictures.

Scroll down to the end of the post for the full printable recipe.

STEP 1. In a bowl, mix ricotta, lemon zest, olive oil, Parmesan, salt, and pepper.

STEP 2. Whisk the sauce until smooth, adding extra lemon zest if you like.

STEP 3. Cook the pasta in a large pot of salted boiling water until al dente.

STEP 4. Drain the pasta, return it to the pot, add the ricotta sauce, and toss with a splash of pasta water until creamy. Serve right away.

Storage tips

This pasta with ricotta and lemon is best enjoyed fresh, when the sauce is creamy and smooth.

But if you have leftovers, here’s how to store and reheat it:

• In the fridge: Store leftovers in an airtight container for up to 2 days. The sauce will thicken as it sits, but that’s totally normal.
• To reheat: Warm the pasta gently in a pan over low heat. Add a splash of water, milk, or a little extra ricotta to bring back that creamy texture. Stir well until smooth and heated through.
• Avoid freezing: I don’t recommend freezing this sauce, as ricotta can turn grainy once thawed and lose its creamy texture.
• Make ahead tip: You can prepare the ricotta lemon sauce ahead of time and keep it in the fridge for up to 1 day. When ready to serve, cook the pasta fresh and mix everything together.

Did you try this recipe?

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