Why you’ll love my Lemon Ricotta Pasta!
Lemon ricotta pasta is one of those recipes that instantly takes me back to my childhood. 💛 I learned it from my Nonna Lidia, who used to make it for my great-grandma Adalgisa while caring for her. One week she’d stir a little sugar into the lemon and ricotta, the next she’d add Parmesan instead. That’s the beauty of ricotta—it might just be Italy’s most versatile cheese. The version we’re making here is the savory one, perfect for a quick lunch or easy weeknight dinner.
Louise and I still make this recipe all the time because it’s incredibly simple, comforting, and ready in the time it takes to cook the pasta. While the pasta boils, you whisk together creamy ricotta, Parmesan, lemon zest, and a splash of pasta water. That’s it. 🍋
The result is a creamy lemon pasta without heavy cream that’s fresh, satisfying, and naturally protein-rich. Ricotta is mild, creamy, and lower in fat and sodium than many aged cheeses, making it a wonderful ingredient for balanced, Mediterranean-style meals.
We love adding spinach for extra color and fiber, but the recipe is endlessly flexible with peas, broccoli, asparagus, or mushrooms too. It’s a wholesome pasta that’s easy enough for busy days, yet delicious enough to become part of your regular dinner rotation. 🍝
P.S. Looking for more creamy vegetable pasta ideas? Try our Broccoli Pasta, Zucchini Pasta, or Asparagus Pasta.
Ingredients
Full ingredients and substitutions are in the recipe box below.
Simple ingredients for lemon ricotta pasta on carrara marble countertop.
Pasta: Rigatoni is our favorite because the sauce clings to every bite. Substitute penne, fusilli, farfalle, shells, spaghetti, or your favorite gluten-free pasta for an easy ricotta pasta recipe.
Baby spinach: Wilts into the pasta in minutes and adds color and fiber. Swap with frozen peas, asparagus, arugula, broccoli, zucchini, mushrooms, or roasted cauliflower.
Ricotta: Whole milk ricotta makes the sauce creamy without heavy cream. Substitute part-skim ricotta for a lighter option, blended cottage cheese for extra protein, or dairy-free ricotta for a vegan version.
Parmesan: Freshly grated Parmigiano Reggiano or Grana Padano adds savory depth. Pecorino Romano works too, or use your favorite dairy-free Parmesan alternative.
Lemon: Fresh lemon zest brings bright citrus flavor, while a squeeze of juice is optional for extra tang. Lime zest works in a pinch, though the flavor will be different.
Extra virgin olive oil: Adds richness and helps create a silky sauce. Good-quality avocado oil or a small knob of melted butter also work.
Nutmeg: Just a pinch enhances the creamy ricotta. Leave it out if you don’t have any, or use a tiny pinch of white pepper instead.
Salt and black pepper: Season to taste. Finish with chopped basil, parsley, or chives for extra freshness and to make this Italian lemon pasta feel even brighter—a perfect 30 minute pasta dinner.
Creamy lemon ricotta pasta with spinach, Parmesan, basil, and lemon zest.
How to Make Lemon Ricotta Pasta
Step 1: Cook the pasta and spinach
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions.
Halfway through the cooking time, add the spinach to the same pot. Continue cooking until the pasta is al dente and the spinach is wilted.
Step 1 rigatoni and baby spinach cooking together in salted boiling water.
Step 2: Make the ricotta sauce
While the pasta cooks, add the ricotta, Parmesan, olive oil, lemon zest, nutmeg, salt, and black pepper to a large mixing bowl.
Add one ladleful of hot pasta water, then whisk until smooth and creamy. This simple no-cook sauce makes pasta with ricotta cheese especially quick and easy.
Step 2 Ricotta, Parmesan, lemon zest, and pasta water whisked into creamy sauce.
Step 3: Toss and serve
Before draining, reserve about 1 cup of pasta water. Drain the pasta and spinach, then add them to the bowl with the ricotta sauce.
Toss well until every piece is coated. Add more pasta water, a little at a time, if the sauce feels too thick.
Serve this spinach ricotta pasta immediately with extra black pepper, Parmesan, and lemon zest.
Step 3 Rigatoni tossed with creamy ricotta sauce until glossy and evenly coated.
Tips
Use whole milk ricotta: It’s creamier and blends into a silky sauce much better than low-fat ricotta.
Don’t skip the pasta water: The starchy cooking water is the secret to a smooth, glossy sauce. Add it a little at a time until it’s perfectly creamy.
Cook the spinach with the pasta: Add it during the last 2 to 3 minutes of cooking. It wilts perfectly and saves you from using another pan.
Reserve extra pasta water: The sauce thickens as it sits. A splash of warm pasta water just before serving brings it back to a silky consistency.
Mix the sauce while the pasta cooks: By the time the pasta is done, the sauce is ready too. It’s one of the reasons this recipe comes together so quickly.
Toss the pasta while it’s hot: The heat gently warms the ricotta and melts the Parmesan into a creamy sauce without needing to cook it.
Taste before serving: Ricotta varies by brand, so adjust with a little more Parmesan, lemon zest, salt, or black pepper until the flavors are just right.
Serve right away: This pasta is at its creamiest fresh. If it sits for a few minutes, stir in a splash of reserved pasta water.
Customize with vegetables: Spinach is our favorite, but peas, broccoli, asparagus, mushrooms, zucchini, roasted cauliflower, and cherry tomatoes are all delicious additions.
Frequently Asked Questions
Can I make lemon ricotta pasta ahead of time?
Since this recipe comes together in about 15 minutes, we don’t recommend making it ahead. It’s at its creamiest right after it’s tossed together. If you do make it in advance, reserve some of the pasta cooking water before draining. Both the pasta and the ricotta sauce will thicken in the fridge, and a splash of the reserved pasta water when reheating will bring the sauce back to a smooth, creamy consistency.
Can I use cottage cheese instead of ricotta?
Can I add more vegetables?
Can I make it gluten-free?
How do I make the sauce extra creamy?
How to store this lemon ricotta pasta?
What pasta shape works best?
More easy Italian pasta dinners
Creamy Tomato Pasta
Mushroom Alfredo
Cauliflower Alfredo
Pesto Pasta
Cherry Tomato Pasta
Pasta Primavera
Pasta and Peas
Spaghetti Aglio e Olio
If you try this Lemon Ricotta Pasta Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
