Easy Lemon Ricotta Pasta Recipe for Quick 15-Minute Dinner
A quick, creamy, and zesty lemon ricotta pasta that comes together in just 15 minutes, perfect for busy weeknights or light dinners.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225g) pasta (spaghetti or linguine recommended)
- 1 cup (240g) ricotta cheese, whole milk or part-skim
- 1 large lemon, zest and juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup (50g) grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (optional, for garnish and freshness)
Instructions
- Bring a large pot of salted water to a rolling boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, zest one lemon (about 1 tablespoon zest) and then juice it (should yield about 2 tablespoons). In a mixing bowl, combine 1 cup (240g) ricotta cheese, lemon zest, lemon juice, 2 tablespoons olive oil, 2 minced garlic cloves, and 1/2 cup (50g) grated Parmesan cheese.
- Add salt and freshly ground black pepper to taste. Stir gently until everything is well incorporated and creamy. The sauce should be smooth but not runny.
- Reserve about 1/2 cup (120ml) of the pasta cooking water before draining. Drain the pasta using a colander.
- Immediately toss the hot pasta into the bowl with the lemon ricotta sauce. Mix thoroughly so the pasta is coated evenly. If the sauce feels too thick, stir in a little reserved pasta water, tablespoon by tablespoon, until you reach the desired consistency.
- Taste and add more salt, pepper, or lemon juice if desired. Optionally add a pinch of red pepper flakes for heat.
- Sprinkle chopped fresh basil or parsley on top before serving. Serve immediately while warm and creamy.
Notes
Do not rinse pasta after draining to keep starch for sauce adhesion. Keep ricotta at room temperature for smooth mixing. Use fresh lemon zest for best flavor. Reserve pasta water to adjust sauce consistency. Avoid microwaving leftovers to prevent grainy texture.
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 425
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
Keywords: lemon ricotta pasta, quick pasta recipe, easy dinner, creamy lemon pasta, 15-minute meal, vegetarian pasta