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A bowl of creamy pasta with a sprinkle of herbs and grated cheese. The pasta is set on a gray surface with a striped cloth, golden fork, and some greens nearby. The dish looks rich and garnished with fresh herbs and lemon zest.

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!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 - 6 servings
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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
 

  • 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.
    A hand squeezing a lemon wedge over a dark pot containing a mixture of butter and milk. A wooden spoon rests in the pot, which is placed on a gray countertop.
  • 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.
    A black pot on a gray surface filled with creamy pasta topped with fresh green herbs. A wooden spoon is stirring the mixture. A lemon half lies nearby, adding a splash of color.
  • Serve immediately with a sprinkle of additional Parmesan and herbs.

Notes

  • 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

Serving: 1(of 4)Calories: 671kcalCarbohydrates: 93gProtein: 31gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 844IUVitamin C: 16mgCalcium: 372mgIron: 2mg
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