Lemon Ricotta Pasta
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Prep Time
5 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
4 - 6 servings
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Calories
671 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Ricotta Pasta
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This creamy lemon ricotta pasta recipe is an easy weeknight dinner ready in just 20 minutes. Add your favorite veggies to make it your own!
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Ingredients
- 1 pound cavatappi pasta or similar short pasta with ridged edges like penne
- 15 ounces ricotta cheese at room temperature (must be whole milk; anything less with curdle, whole milk
- ½ cup Parmesan Cheese plus additional, freshly grated
- 2 cloves garlic grated or very finely minced
- ½ teaspoon kosher salt plus additional for cooking the pasta
- ½ teaspoon black pepper reduce to ¼ teaspoon to start if not freshly ground, freshly ground
- ½ teaspoon red pepper flakes
- 1 lemon zest and juice, small
- ½ cup basil plus additional for serving, coarsely chopped; fresh
- 3 tablespoons dill chives, or parsley, plus additional for serving, coarsely chopped, fresh
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. SAVE 1 ½ CUPS OF THE PASTA COOKING LIQUID DON'T FORGET!!!! Drain the pasta and set aside.
- To the same pot you used to cook the pasta, add the ricotta, Parmesan, ½ teaspoon salt, black pepper, and red pepper. Zest the lemon directly over the top, then squeeze and the juice. Stir to combine, then stir in 1 cup of the reserved pasta water. Continue stirring until smooth.
- Add the drained pasta, basil, and remaining herbs. Stir gently until the pasta is coated and you have some sauce pooling at the bottom. If needed, turn the heat to low and rewarm slightly. Taste and adjust seasoning. I add a few more pinches of salt.
- Serve immediately with a sprinkle of additional Parmesan and herbs.
Notes
- This recipe was updated and improved on 2/17/25. The original recipe also included a jar of drained and chopped roasted red peppers and a jar of artichoke hearts. Feel free to add these too!
- This recipe was updated and improved on 2/17/25. The original recipe also included a jar of drained and chopped roasted red peppers and a jar of artichoke hearts. Feel free to add these too!
- TO STORE: This lemon ricotta pasta may be stored in an airtight container in the fridge for up to 5 days.
- TO FREEZE: Leftover ricotta pasta may be frozen for up to 2 months. Defrost overnight in the fridge before reheating.
- TO REHEAT: Warm on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Alternatively, you may also microwave until steaming.
- This recipe was updated and improved on 2/17/25. The original recipe also included a jar of drained and chopped roasted red peppers and a jar of artichoke hearts. Feel free to add these too!
Nutrition Information
Show Details
Serving
1(of 4)
Calories
671kcal
(34%)
Carbohydrates
93g
(31%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
65mg
(22%)
Potassium
450mg
(10%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
844IU
(17%)
Vitamin C
16mg
(18%)
Calcium
372mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 671kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Potassium | 450mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 16mg | 18% |
| Calcium | 372mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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