This lemon ricotta pasta is ready in just 15 minutes! It’s a great dinner idea when you’re short on time. Plus, you only need 6 ingredients!
Sometimes the best pasta sauces don’t even require a pan. This lemon ricotta pasta is stirred together in a bowl while the pasta cooks, which means fewer dishes and a faster dinner. The ricotta melts into the hot pasta with the help of starchy pasta water, creating a creamy, restaurant-style sauce that tastes way fancier than the effort involved. The lemon zest adds brightness, the Parmesan brings salty depth, and the olive oil smooths everything out. It’s simple, satisfying, and easy to make. If you’re looking for a vegan option, try my vegan cacio e pepe instead!
Ingredients & Substitutions
- Ricotta Cheese– Be sure to use whole milk ricotta, which has a rich and creamy texture.
- Parmesan cheese -This hard, aged cheese with a strong and savory flavor adds a salty and nutty taste to the pasta sauce. If you don’t have Parmesan cheese, you can substitute it with Pecorino Romano or Grana Padano.
- Garlic powder– I prefer garlic powder over fresh garlic since it has less of a sharp flavor. But feel free to use fresh garlic if you prefer.
- Olive oil– A little olive oil helps prevent it from drying out and creates a rich texture.
- Lemon– Don’t skimp on the lemon juice and lemon zest. It adds lots of flavor!
- Pasta water- A little pasta water helps create a silky consistency. The starchy pasta water also helps the sauce adhere to the pasta. There is no direct substitution for pasta water, but if you forget to save the pasta water, feel free to thin it with water or milk.
How to Make Lemon Ricotta Pasta
What to Serve with Lemon Ricotta Pasta
This pasta is rich but not heavy, which makes it perfect with simple sides. Roasted broccoli, asparagus, or green beans add a little bite, while a crisp green salad with a lemony vinaigrette keeps the whole meal feeling fresh. For extra protein, toss in white beans or top with crispy chickpeas.
Frequently Asked Questions
- Why did my ricotta sauce feel grainy? Make sure to use a high-quality, whole-milk ricotta. Low-fat ricotta can be a bit gritty. Full-fat ricotta blends more smoothly and creates a creamier sauce.
- Can I add vegetables to this pasta? Absolutely. Spinach wilts beautifully when stirred into the hot pasta, and peas or roasted zucchini are great options.
- Can I make this dairy-free? You can try a dairy-free ricotta alternative, but the flavor and texture will vary depending on the brand.
- What pasta shape works best? You can use any kind you like. I used the Barilla Protein Plus spaghetti because it has a little extra protein.
How to Store and Reheat Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or milk and warm gently on the stovetop or in the microwave, stirring often. The sauce will loosen up as it heats.
More Easy Pasta Recipes
If you’re in a pasta mood, try my simple cream cheese pasta, vegan vodka sauce, or lemon butter pasta sauce for more quick and cozy dinners.
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Description
This lemon ricotta pasta is ready in just 15 minutes! It’s a great dinner idea when you’re short on time. Plus, you only need 6 ingredients!
- 8oz uncooked pasta
- 1 cup whole milk ricotta cheese
- 1 oz grated Parmesan
- 2 tablespoons extra-virgin olive oil
- Juice and zest of one lemon
- 1/4 teaspoon garlic powder
- Salt to taste
- Cook the pasta according to package directions. Reserve one cup of pasta water, then drain.
- In a bowl, whisk together the ricotta, Parmesan cheese, olive oil, lemon juice, lemon zest, garlic powder, and a large pinch of salt.
- Add 1/2 of the pasta water to the ricotta mix and whisk to combine.
- Toss the pasta with the ricotta sauce and season with additional salt to taste. If the sauce is too thick, drizzle in additional pasta water.