Lemon Ricotta Pasta Recipe

This Lemon Ricotta Pasta recipe is a flavorful vegetarian favorite that takes less than 30 minutes to make. It’s got a creamy lemon ricotta sauce filled with spinach, garlic, and Parmesan cheese.

The ricotta cheese and bright lemon flavor keeps this hearty pasta dish nice and light, so it’s perfect for serving during hotter weather. While this recipe is vegetarian, you could easily top with a little grilled chicken, shrimp, or even bacon bits for extra protein.

I never get any complaints when I serve this quick and easy Lemon Ricotta Pasta for dinner. It’s a spring and summer favorite that can be ready in no time.

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The creamy sauce is made with ricotta cheese, fresh lemons, sauteed garlic, spinach, and plenty of Parmesan cheese. It tastes great topped with a little fresh basil and even more grated Parmesan cheese. Feel free to keep it vegetarian or add some grilled chicken or fish.

If you are a lemon ricotta fan, you can also try these Lemon Ricotta Pancakes—yum!

A large dutch oven full of pasta with ricotta and lemon along with sauteed spinach.

Key Ingredients

Pasta – you can make this Lemon Ricotta Pasta with just about any type of pasta shape you can think of. It works equally well with long spaghetti or fettuccine noodles as it does with shells, penne pasta, ziti, and so on.
Garlic – fresh minced or grated garlic will give your lemon ricotta sauce the best flavor. You can substitute jarred minced garlic if needed.
Fresh Lemons – you will need about 1 tablespoon of zest and ¼ cup of lemon juice, or about 1 medium or 2 small lemons.
Ricotta Cheese – either whole fat or skim milk ricotta will work great for this recipe. Ricotta has a very distinct flavor and texture that stays creamy and fluffy when cooked. For a little different flavor variation, you could try substituting goat cheese.
Parmesan Cheese – freshly grated Parmesan has the best flavor and will melt the best over your pasta.
Spinach – I love to use baby spinach, but you can use any type of spinach for this recipe. I recommend roughly chopping before adding it so there aren’t any bites with large chunks.
Garnish – my favorite garnish for this dish is a little fresh basil and extra Parmesan cheese. If you like a touch of spice, you could also add a little red pepper flakes. Other fresh herbs like mint or parsley would taste great, too.

How to Make Lemon Ricotta Pasta

Cook the pasta. Cook pasta in salted water until al dente according to the cooking time on the package instructions. Reserve 1 cup of the starchy pasta water before you drain the pasta. Set aside.
Cook the garlic. In a large skillet over medium heat, add the olive oil and minced garlic. Cook while stirring for about 2 minutes, or until the garlic is fragrant and slightly translucent.
Simmer the ricotta cheese sauce. Reduce heat to medium low and add the lemon zest, ricotta, Parmesan cheese, spinach and 1 cup of served pasta water. Whisk well and continue cooking for about 2 minutes while stirring.
Season. Remove from the heat and add the fresh lemon juice, salt, and pepper to taste.
Toss the sauce with the pasta and serve. Add the lemon sauce immediately to the cooked pasta, and stir to combine. Garnish with fresh parsley and additional Parmesan cheese if desired. Enjoy!

A white dinner plate with a mound of this ricotta cheese and pasta recipe filled with sauteed spinach and fresh lemon.

Recipe Variations and Tips

Experiment with different variations and enjoy the refreshing flavors of lemon and ricotta in unique ways!

Halve or quarter cherry tomatoes and cook them in olive oil until they start to blister. Toss with the cooked pasta before serving.
Add a protein like grilled chicken, shrimp, or even crispy bacon bits.
If you want to bulk this dish up a little but keep it vegetarian, try adding roasted mushrooms and veggies like asparagus, zucchini, or red bell peppers.
For a slightly different flavor and texture, try substituting goat cheese for the ricotta.

Frequently Asked Questions

How do you reheat Lemon Ricotta Pasta?

If you have leftovers that you want to reheat, I recommend adding a splash of milk or water to a pot with the pasta. Warm over medium low and gently stir occasionally until warmed.

What should I serve with ricotta pasta?

I love eating this lemony pasta with a simple green salad tossed in our homemade Italian Dressing. It would also taste great with just about any veggie side dish like these Grilled Street Corn on the Cob, Oven Roasted Brussels Sprouts, or Grilled Veggie Kabobs.

What if you forget to reserve the pasta water?

Starchy pasta water is a perfect binder and thickener for pasta sauce. However, if you forget it’s no biggie. Just substitute a bit of water or broth – your sauce may need to cook a touch longer to reduce and thicken.

Storing and Reheating Instructions

Refrigerator: store leftover pasta in an airtight container in the fridge for up to 3 days.
To reheat: add pasta to a pot with a splash of milk, water, or veggie broth and heat over medium low. Stir occasionally and continue to heat until warmed through.

More Quick and Easy Pasta Recipes

This creamy Ricotta Pasta recipe is an easy 30 minute meal idea for busy weeknights. It’s a perfect spring or summer dinner recipe that couldn’t be easier.

Categories:

30-Minute Meals, Easy Weeknight Meals, Nut-Free, Pasta, Spring Recipes, Summer Recipes, Vegetarian,

Lemon Ricotta Pasta