Grab a juicy lemon and a tub of ricotta cheese, because I’m going to show you how to make the most delicious, creamy pasta with them! Simple recipes like this one make me so happy. I can have a delicious plate of lemon ricotta pasta in front of me in under 15 minutes, and so can you with this easy pasta recipe. Enjoy this dish as is for a satisfying meatless dinner, or serve it on the side of your favorite proteins! Lemon ricotta pasta is delicious with Chicken Francese, Lemon Rosemary Chicken, or with leftover grilled chicken stirred in.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this ricotta pasta with lemon:
Pasta: I’m making ricotta spaghetti because it’s my favorite, but you can make ricotta pasta with any pasta shape you like. Olive Oil Garlic Ricotta Cheese: Use whole-milk ricotta in this recipe, please! Low-fat ricotta doesn’t have the same flavor and texture, and your pasta just won’t be as good as it can be. For a real treat, make this recipe with fresh, homemade ricotta instead! Unwaxed Lemon: Most lemons sold at the grocery store will have a waxy coating on them. This keeps them fresh for longer, but isn’t tasty if you’re zesting the lemon rind! Be sure to scrub your lemons under hot running water to remove any wax before grating the zest with a microplane. Baby Spinach: Add some greens to the dish! I love how easily baby spinach leaves wilt into the pasta. Parmesan Cheese: Freshly grate the parmesan from a block rather than buying it pre-shredded. It’s so much tastier that way!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lemon Ricotta Pasta
Recipe Tips
Don’t forget to save some pasta water! This starchy liquid helps to create the perfect consistency in our pasta sauce. You may need to add more or less pasta water. If you have some left over, save it to use when reheating the leftovers. You can start making the sauce when the pasta is halfway cooked. It only takes about 5 minutes to make the sauce, and this way, the pasta and the sauce are ready at the same time. Instead of spinach, use your favorite tender greens. You can also add other veggies to this dish. Sautee mushrooms, onions, or zucchini first, then add the cooked veggies to the sauce at the end of cooking. Learn to make fresh ricotta cheese, and use it in this recipe! You’ll save a bit of money, and it’s so, so, much more delicious than store-bought.
Storing Tips
Keep any leftover pasta in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, or in the microwave at medium power, adding a bit of water to loosen up the sauce again.
What To Serve With Lemon Ricotta Pasta
This is an amazing light meal all by itself, but you can serve it as a side dish too. Tangy, lemony Fish Piccata made with tilapia fillets is also cooked on the stovetop in just a few minutes, and is delicious with this pasta! Or keep this meal vegetarian, and serve ricotta pasta with a healthy Italian salad. Try my Copycat Olive Garden Salad, Panzanella Salad, or a simple Caesar Salad with homemade dressing. Buon appetito! Save this easy, delicious Lemon Ricotta Pasta Recipe. Everyone loves it, and since it’s so fast to make, dinner is a breeze when it’s on the menu! © Little Sunny Kitchen
