If you are craving a bright, creamy dish that you can whip up in no time, this Lemon Ricotta Pasta in 20 Minutes Recipe will become your new go-to meal. It’s a perfect harmony of tangy lemon zest, smooth ricotta, and savory Parmesan cheese all tossed with pasta for a luscious, comforting dinner that feels special yet requires minimal effort. Whether you’re cooking for yourself or impressing friends, this delightful pasta balances freshness with rich texture in a way that’s hard to beat, and it’s ready faster than you can decide what to order for takeout.
Ingredients You’ll Need
The beauty of this Lemon Ricotta Pasta in 20 Minutes Recipe lies in its simplicity and quality ingredients. Each one plays a crucial role in delivering vibrant flavor, creamy texture, and a touch of zesty brightness that enlivens the dish.
- 12 oz pasta (spaghetti, linguine, or your favorite shape): The base that carries the luscious ricotta and lemon sauce, cooked to al dente for the best bite.
- 1 cup whole milk ricotta cheese: Provides the creamy, luxurious texture essential to the sauce’s rich appeal.
- 1 large lemon (zest and juice): Adds fresh, bright notes that balance the richness with lively acidity.
- 1/3 cup grated Parmesan cheese: Brings a salty, nutty depth that enhances the overall flavor complexity.
- 2 cloves garlic, minced: Offers a subtle punch of aromatic warmth sautéed in olive oil for a fragrant base.
- 2 tbsp olive oil: Helps sauté the garlic perfectly and adds a silky finish to the sauce.
- Salt and black pepper, to taste: Essential seasonings that elevate and harmonize every component.
- 1/2 cup reserved pasta water (as needed): The secret to loosening the sauce perfectly, allowing it to cling beautifully to each strand of pasta.
How to Make Lemon Ricotta Pasta in 20 Minutes Recipe
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a boil and cook your chosen pasta according to the package instructions until it’s perfectly al dente. Be sure to reserve half a cup of the pasta water before draining, as this starchy liquid will help emulsify the sauce later, giving it a silky texture that hugs every noodle.
Step 2: Prepare the Ricotta Sauce
While the pasta is cooking, whisk together the ricotta cheese, freshly grated lemon zest, and juicy lemon juice in a bowl. Stir in the Parmesan cheese to add a savory punch, then season the mixture with salt and black pepper. This mixture forms the core of the sauce—creamy, tangy, and full of flavor.
Step 3: Sauté Garlic
Heat the olive oil in a large skillet over medium heat and add the minced garlic. Sauté just until fragrant, which happens quickly—about one minute—to avoid any bitterness. This fragrant base enhances the sauce with subtle warmth and complexity.
Step 4: Combine Pasta and Ricotta Sauce
Reduce the heat to low, then add the drained pasta to the skillet along with the ricotta sauce mixture. Toss everything continuously to ensure that every strand gets coated evenly. This part is where the magic happens—the creamy lemon sauce begins to marry with the pasta’s texture.
Step 5: Loosen the Sauce
Gradually pour in the reserved pasta water, stirring gently until the sauce reaches your desired consistency. This simple trick transforms the thick ricotta into a smooth, silky coating that clings beautifully to your noodles without being heavy or gluey.
Step 6: Serve and Garnish
Plate your pasta and sprinkle some extra Parmesan and lemon zest on top for an added burst of flavor and a beautiful presentation. Fresh herbs like basil or parsley can add a lovely color contrast and fresh aromatic note if you have them handy. Serve immediately while warm and creamy.
How to Serve Lemon Ricotta Pasta in 20 Minutes Recipe
Garnishes
Elevate your serving by adding some freshly grated Parmesan or extra lemon zest for vibrant flavor accents. Chopped fresh basil or flat-leaf parsley also work wonders, offering a pop of green and herbal brightness that complements the lemon and ricotta perfectly.
Side Dishes
For an ideal meal, pair this pasta with a crisp green salad dressed with a simple vinaigrette to introduce some crunch and acidity. Garlic bread or warm, crusty baguette are also wonderful companions to mop up every bit of the luscious sauce.
Creative Ways to Present
Try serving this pasta in individual shallow bowls, garnished with edible flowers or microgreens for an elegant touch. Alternatively, a rustic wooden board setup with the pasta and accompaniments like olives, marinated vegetables, or assorted cheeses can turn this simple dish into a charming feast for casual dinners.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon Ricotta Pasta in 20 Minutes Recipe in an airtight container in the refrigerator for up to 2 days. The sauce might thicken upon chilling, so stirring in a little extra pasta water or a splash of olive oil before reheating can help restore its creamy texture.
Freezing
Freezing pasta with creamy sauces can be a bit tricky, as the ricotta sauce may separate. It’s best to enjoy this dish fresh, but if you must freeze, portion it into airtight containers and thaw gently in the fridge overnight before reheating slowly on the stovetop with added pasta water.
Reheating
To reheat, warm the pasta on low heat in a skillet, stirring frequently and adding small amounts of reserved pasta water or olive oil to bring back the luscious creaminess. Avoid microwaving at high power, which can dry out the sauce and affect the texture.
FAQs
Can I use low-fat ricotta for this recipe?
While low-fat ricotta is an option, whole milk ricotta provides a richer, creamier texture that is ideal for this dish. Using low-fat versions might result in a thinner sauce lacking some of the lusciousness.
What type of pasta works best with this Lemon Ricotta Pasta in 20 Minutes Recipe?
Long strands like spaghetti or linguine hold the sauce beautifully and provide a lovely mouthfeel. However, you can experiment with short pasta shapes like penne or rigatoni if you prefer, as the sauce complements them well too.
Can I add protein to make this a more substantial meal?
Absolutely! Grilled chicken, sautéed shrimp, or even crispy pancetta pairs excellently with the lemony ricotta sauce and makes this dish more filling without overpowering the delicate flavors.
Is it okay to use bottled lemon juice instead of fresh lemon?
Fresh lemon juice is highly recommended to achieve the bright acidity and fresh aroma essential in this recipe. Bottled lemon juice can be more acidic and lack the vibrant flavor, which may affect the final taste.
How can I make this dish vegan or dairy-free?
You can substitute ricotta with plant-based ricotta alternatives and use nutritional yeast instead of Parmesan cheese. Be sure to pick a vibrant lemon and increase seasoning to maintain flavor without the dairy richness.
Final Thoughts
You really can’t beat the ease and elegance of the Lemon Ricotta Pasta in 20 Minutes Recipe. It’s that perfect weeknight dinner that feels indulgent without demanding hours in the kitchen. The balance of creamy ricotta, tangy lemon, and savory Parmesan makes every bite a little celebration of fresh, simple ingredients. Give it a try and prepare to have a new favorite pasta in your rotation that’s bound to impress both your palate and company.
Print
Lemon Ricotta Pasta in 20 Minutes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Lemon Ricotta Pasta recipe is a creamy, bright, and flavorful dish that comes together in just 20 minutes. The combination of tangy lemon, smooth ricotta, and savory Parmesan creates a luscious sauce that’s perfectly complemented by sautéed garlic and al dente pasta. It’s an easy, satisfying meal ideal for weeknights or quick dinners.
Ingredients
Pasta
- 12 oz pasta (spaghetti, linguine, or preferred shape)
Sauce
- 1 cup whole milk ricotta cheese
- 1 large lemon (zest and juice)
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water (as needed)
Instructions
- Boil Pasta: Cook the pasta in salted boiling water according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Make Ricotta Sauce: In a bowl, combine the ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Mix thoroughly until the sauce is smooth and creamy.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Combine Pasta and Sauce: Reduce the heat to low. Add the drained pasta to the skillet with the garlic oil, then add the ricotta lemon mixture. Toss the pasta gently to evenly coat it with the sauce.
- Loosen the Sauce: Gradually add the reserved pasta water a little at a time, stirring constantly until the sauce reaches the desired creamy consistency.
- Serve and Garnish: Plate the pasta and garnish with extra Parmesan cheese, additional lemon zest, and fresh herbs if desired. Serve the dish warm for the best flavor.
Notes
- Use whole milk ricotta for the creamiest texture; part-skim will be less rich.
- Reserve pasta water to adjust sauce consistency perfectly—add slowly to avoid thinning too much.
- Fresh lemon zest adds brightness; avoid using dried zest.
- Serve immediately to enjoy the sauce at its best texture.
- Add fresh herbs like basil or parsley for extra flavor optional.
