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Lemon Ricotta Pasta

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 - 6 servings
Calories: 671 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound cavatappi pasta or similar short pasta with ridged edges like penne
  • 15 ounces whole milk ricotta cheese at room temperature (must be whole milk; anything less with curdle)
  • ½ cup freshly grated Parmesan cheese plus additional
  • 2 cloves garlic grated or very finely minced
  • ½ teaspoon kosher salt plus additional for cooking the pasta
  • ½ teaspoon freshly ground black pepper reduce to ¼ teaspoon to start if not freshly ground
  • ½ teaspoon red pepper flakes
  • 1 small lemon zest and juice
  • ½ cup Coarsely chopped fresh basil plus additional for serving
  • 3 tablespoons Coarsely chopped fresh dill chives, or parsley, plus additional for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Serving 1(of 4) Calories 671kcal (34%) Carbohydrates 93g (31%) Protein 31g (62%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 65mg (22%) Potassium 450mg (13%) 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

% 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.