Lemon Ricotta Pasta combines the zesty brightness of freshly squeezed lemons with the creamy richness of ricotta cheese, resulting in a dish that is both refreshing and comforting. The dish also mixes fresh spinach and Parmesan cheese in with the pasta and is finished off with fresh parsley. This is a nice base for additional protein like white beans, chickpeas, shrimp, salmon or chicken.
If you have been here for a while you probably know I use lemon in a lot of my recipes.
It is one of my favorite ingredients to use. It helps add so much zesty flavor but is still light.
I especially love using it in sauces and adding it to pasta dishes.
Today’s Lemon Ricotta Pasta is one of my all-time favorites. It is a creamy lemon pasta dish that is so easy to put together.
If creamy pastas aren’t your thing but you like lemon try this Lemon Chicken Orzo, Lemon Basil White Bean Pasta, Lemon Pasta or this Lemon Garlic Shrimp Pasta.
The nice thing about today’s Lemon Ricotta Pasta is it makes a great base for protein like white beans, chickpeas, salmon, shrimp or chicken.
It tastes great as leftovers- just make sure to add a bit of olive oil and lemon juice when you reheat it as the sauce gets soaked into the pasta after being stored in the fridge.
Why You Will Love Lemon Ricotta Pasta:
Easy to Make: This dish can be on your table in under 30 minutes and it couldn’t be easier to make. You will love how fast it comes together with minimal clean-up.
Simple Ingredients: You can beat simple ingredients. This dish uses five basic ingredients: lemon juice, pasta, ricotta cheese, spinach and Parmesan cheese.
The Perfect Pairing: The sweet zesty lemon juice paired with the creamy rich ricotta is so perfect. The bright acidity of lemon complements the creaminess of ricotta in a way that balances out the richness without overpowering it. Whether it’s in pasta dishes, desserts, pancakes, tarts, or even dips, the marriage of lemon and ricotta creates the perfect combination.
Recipe Ingredients
- Rigatoni: The rigatoni can be substituted with any other variety of dried pasta, either short or long.
- Extra Virgin Olive Oil: Use a good quality extra virgin olive oil, or your preferred frying oil.
- Shallot: I used two small shallots. I love the flavor that shallots adds to recipes. You also could use a sweet onion or yellow onion in its place.
- Garlic: The fresh garlic can be substituted with 4 heaped teaspoons of minced jar garlic.
- Ricotta: For best results use whole fat ricotta. It adds more creamy texture and rich flavor.
- Heavy Cream: I find that adding a small amount of heavy cream to this pasta sauce helps the texture and helps thicken the sauce. It isn’t necessary but I do think it makes it more silky and creamy.
- Parmesan Cheese: The grated parmesan can be substituted with shredded Parmesan but it will be a slightly different texture.
- Lemon Juice and Zest: Fresh lemon tastes best in this recipe. If fresh lemon juice isn’t available, substitute with bottled lemon juice and omit the lemon zest.
- Spinach Leaves: Use fresh baby spinach leaves when possible. If you have to use frozen make sure you thaw and drain excess water.
How Do You Make Lemon Ricotta Pasta
Step 1. Cook the Pasta: Cook the rigatoni according to packet directions. Drain, reserving 1/2 cup of the cooking water.
Step 2. Cook the Onion and Garlic: Heat the olive oil in a large skillet over a medium-high heat. Cook the shallot, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
Step 3. Add the Cheese and Lemon Juice: Add the ricotta, cream, parmesan, lemon juice and zest, baby spinach leaves and reserved pasta cooking water to the skillet.
Stir to combine, then simmer until the spinach wilts.
Step 4. Mix the Pasta Well: Stir the pasta through the ricotta sauce.
Divide the pasta between the serving bowls, top with the chopped parsley and serve with lemon wedges.
Ways to Modify This Ricotta Pasta
- Beans: Beans are a great addition to this lemon ricotta pasta. I especially like white beans and chickpeas.
- Greens: If you don’t want to use spinach try adding arugula, kale or mixed greens.
- Fresh Herbs: Fresh herbs add a fresh pop of flavor and are always a nice finishing touch. I suggest fresh basil, chives, oregano, thyme or dill in addition to the parsley.
- Protein: This pasta makes a nice base for proteins like this Air Fryer Salmon, Greek Marinated Chicken, sausage, shrimp or steak.
- Seeds and Nuts: If you like adding crunch to your pasta try pine nuts or walnuts.
- Cheese: I used ricotta cheese and Parmesan cheese in this pasta. You also goat sub goat cheese or feta cheese for the ricotta.
- Vegetables: Roast or sauté vegetables like green beans, asparagus, butternut squash, pumpkin, zucchini, bell peppers, eggplant, and tomatoes for added texture and nutrients. Add greens like spinach, kale, or Swiss chard for extra color and flavor.
- Breadcrumbs: I like adding breadcrumbs for an added crunch to the pasta.
- Spices: You can spice up the dish by adding crushed red pepper, oregano, Greek seasoning, Italian seasoning or a dash or cayenne red pepper.
Notes for Making this Pasta:
- Pasta: Choose a pasta shape that can hold the creamy sauce well. Penne, fettuccine, or linguine are good options.
- Ricotta: Use a good quality ricotta cheese. Whole milk ricotta tends to be creamier and more flavorful.
- Citrus: The citrus brightens the dish. Mix in lemon zest or a splash of lemon juice for brightness, especially if the pasta dish is light and summery.
- Al Dente Pasta: Don’t overcook the pasta. It’s important to cook it al dente, as it will continue to cook slightly when combined with the sauce.
- Creamy: If you want to enhance the creaminess, you can add a touch of heavy cream to the pasta.
- Add Pasta Water: If you prefer a thinner sauce you can use reserved pasta sauce. Reserve some of the starchy pasta cooking water before draining the pasta. Adding pasta water to the ricotta mixture helps thin it out and creates a silky, emulsified sauce that clings to the noodles.Add the water a little at a time to reach your desired consistency, stirring it in until smooth.
How Do You Reheat this Pasta?
I find that the pasta soaks in the lemon juice when it sits for a couple of days. When you go to reheat the pasta I would add a small drizzle of olive oil or cream and then heat the pasta.
I would then finish off the pasta with more lemon juice.
How Do You Store This Pasta?
Store this pasta in an airtight container in the fridge for up to 2 days. Reheat using the microwave.
This pasta is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating using the microwave.
Other Pasta Recipes to Try:
Lemon Ricotta Pasta
Ingredients
- 1 pound rigatoni, cooked according to packet directions, reserve 1/2 cup cooking water to use in sauce
- 2 tablespoons extra virgin olive oil
- 2 small shallots, finely diced {or use a small onion}
- 4 cloves garlic, finely chopped or minced
- 1 1/2 cups whole milk ricotta
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
- Juice and zest of 1 lemon
- 2 cups baby spinach leaves, lightly packed
- 1/4 cup chopped fresh parsley, for garnishing (optional)
- Lemon wedges, for serving (optional)
Instructions
- Cook the rigatoni according to packet directions. Reserve 1/2 cup of the pasta water and set aside and drain remaining water.
- Heat the olive oil in a large skillet over a medium-high heat. Cook the shallot, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add a pinch of salt and pepper.
- Add the ricotta, heavy cream, grated parmesan, lemon juice and zest, baby spinach leaves and reserved pasta cooking water to the skillet. Slowly simmer on low whisking the sauce the whole time until the spinach melts.
- Stir the pasta through the ricotta sauce until the pasta is covered. Garnish with extra grated Parmesan cheese.
- Divide the pasta between the serving bowls, top with the chopped parsley and serve with lemon wedges
Notes
- Store this pasta in an airtight container in the fridge for up to 2 days. Reheat using the microwave.
- This pasta is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating using the microwave.
- If you forget to reserve the cooking water before draining the pasta simply use tap water instead.
- The sauce can be thinned further by adding extra cooking water.
- Additional parmesan can be used as a garnish when serving if desired.
I loved the flavor of this but was disappointed in the texture. It was gritty and not smooth and creamy. I used preshredded parmesan. Was that why? I added extra pasta water to try to help but it did not.
I remade this today and tried shredded parmesan. I changed the instructions to clarify and use grated Parmesan cheese instead- I think it helps the texture. I also think that using 1/2 cup cream helps to thicken the sauce and create a silkier texture. Ricotta can be a bit of a grainy texture so this plus the pasta water helps it. The cream isn’t necessary and I still think the sauce was good without it but I do think it takes it up a notch! Hope you try it again and enjoy it.