Lemon Ricotta Pasta Recipe

5 from 1 vote

Bright, creamy, and so easy to make. This lemon ricotta pasta is a fast weeknight pasta that tastes like a restaurant dish.

Prep Time5

Cook Time15

Course: Main Course, Main Dish

Cuisine: Italian

Servings:

Calories: 754kcal

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.
1 lb Pasta
While the pasta cooks, whisk together the ricotta, Romano or Parmesan, olive oil, lemon zest, and lemon juice in a bowl until smooth. Season to taste with salt, pepper, and red pepper flakes.
1 cup Whole milk ricotta, 1 Fresh lemon, 1/4 cup Extra virgin olive oil, 1/2 cup Grated Romano or Parmesan cheese, Kosher salt, Freshly ground black pepper, Red pepper flakes
Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
Add the ricotta mixture, butter, and about 1/4 cup of pasta water to the pasta. Toss over low heat until the sauce is creamy and coats the noodles.
2 tbsp Butter, 1/4 cup Reserved pasta water
Add more pasta water as needed until the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
Serve topped with extra cheese, black pepper, and fresh basil.