Easy Lemon Ricotta Pasta Recipe for Quick and Delicious Weeknight Dinners
A quick, vibrant Italian-inspired pasta dish featuring creamy ricotta, zesty lemon zest and juice, fresh herbs, and starchy pasta water emulsion. Perfect for busy weeknights and packed with bright, comforting flavors in under 20 minutes.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Boiling and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 pound spaghetti or linguine (preferably durum wheat)
1 cup whole milk ricotta cheese
Zest of 1 lemon
Juice of 2 lemons
3 cloves garlic, minced
4 tablespoons extra virgin olive oil
1/2 cup fresh basil or parsley, chopped
Salt to taste
Black pepper to taste
Instructions
Bring a large pot of salted water to a boil; cook pasta until al dente
Meanwhile, mince garlic and grate lemon zest
In a large pan, heat olive oil then sauté garlic until fragrant
In a bowl, mix ricotta with lemon juice, zest, salt, and pepper until smooth
Reserve 1/2 cup pasta water, then drain pasta and add to the pan with ricotta mixture
Toss until the sauce coats the pasta, adding pasta water as needed to loosen the sauce
Sprinkle chopped herbs on top and serve
Notes
Use high-quality, locally pressed olive oil for best flavor
Parsley can be substituted for basil if preferred
Optional: top with vegan Parmesan or nutritional yeast for extra umami
Leftovers stay fresh in an airtight container for up to 2 days