30-Minute Creamy Lemon Ricotta Pasta
A creamy, bright, and zesty pasta dish featuring ricotta, fresh lemon, and fragrant basil. Ready in just 30 minutes, this satisfying yet light meal is rich in protein, fiber, and flavor—perfect for quick weeknight dinners or a simple, elegant lunch.
Equipment
- 1 large pot (for boiling pasta)
- 1 Mixing bowl
- 1 Grater (for lemon zest and Parmesan)
- 1 Spoon or Spatula (for stirring)
- 1 colander (for draining pasta)
- Measuring Cups and Spoons
Ingredients
- 14 oz 400 g Spaghetti, tagliolini, or linguine
- 14 oz 400 g Fresh ricotta, well-drained
- 1 ½ Medium organic lemons unwaxed
- Handful fresh basil leaves torn
- 3.5 oz 100 g Parmigiano Reggiano or vegetarian Parmesan, grated
- Salt to taste
- Black pepper to taste
- Optional: splash of milk for thinning the sauce
Instructions
- Prepare the Ricotta Mixture: Start by placing the well-drained ricotta cheese into a medium-sized mixing bowl. Using a spoon or spatula, gently mash the ricotta until smooth and creamy, removing any lumps. Zest your lemons carefully, taking only the yellow part of the peel to avoid bitterness, and add it to the ricotta. Tear most of the fresh basil leaves into small pieces and mix them in. Season lightly with a pinch of salt and freshly ground black pepper to enhance the natural flavors. Stir until all the ingredients are evenly combined, creating a fragrant, creamy base. If the mixture feels too thick, you can add a small splash of milk to loosen it slightly, making it easier to coat the pasta later.
- Incorporate Parmesan Cheese: Add half of the grated Parmigiano Reggiano or vegetarian Parmesan to the ricotta mixture. Fold it in slowly, ensuring the cheese blends fully into the creamy ricotta without clumping. This step enriches the sauce with a subtle nutty flavor and helps the mixture cling beautifully to the pasta strands. Taste the mixture and adjust salt and pepper if needed, keeping in mind that the cheese already adds natural saltiness.
- Cook the Pasta Al Dente: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add your chosen pasta—spaghetti, tagliolini, or linguine—and cook according to the package directions until al dente, which means the pasta should be firm to the bite but not crunchy. This texture allows the pasta to absorb the sauce without becoming mushy. Before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside; this water will help create a silky sauce in the next step.
- Drain and Combine Pasta: Drain the pasta using a colander and immediately transfer it back to the empty pot or a large mixing bowl. While the pasta is still hot, add the prepared ricotta mixture on top. Pour in about half of the reserved pasta water gradually while stirring the pasta and sauce together. The hot pasta and starchy water help the ricotta transform into a smooth, velvety coating that clings perfectly to each strand. Keep mixing gently, adding more pasta water a little at a time if needed, until the sauce reaches your preferred consistency.
- Final Seasoning and Adjustments: Taste the pasta and adjust seasoning with salt and freshly ground black pepper if necessary. If the sauce feels too thick or sticky, a small extra splash of pasta water or milk will help loosen it while keeping it creamy. Ensure the flavors are balanced—the tangy lemon zest, creamy ricotta, and nutty Parmesan should all shine through.
- Plate and Garnish: Divide the pasta evenly onto serving plates while it’s still warm. Sprinkle the remaining grated Parmigiano Reggiano over each portion for extra flavor. Add the reserved torn basil leaves on top for freshness and aroma. Finish with a light crack of black pepper and an optional small drizzle of high-quality olive oil for added richness.
- Serve and Enjoy Immediately: Serve your Lemon Ricotta Pasta immediately while the sauce is still creamy and the pasta is perfectly tender. This dish pairs beautifully with a simple green salad, crusty bread, or light white wine. Enjoy the bright, zesty flavors with each bite—this is a meal that’s both satisfying and refreshing, perfect for weeknight dinners, quick lunches, or casual entertaining.
Notes
- Use fresh, well-drained ricotta to avoid a watery sauce.
- Reserve some pasta water to achieve a silky, creamy consistency.
- Adjust lemon zest based on desired tanginess.
- Tear fresh basil leaves for maximum aroma and flavor.
- Whole wheat or gluten-free pasta can be used for variations.
- Short pasta works as a side dish with seafood or vegetables.
- Leftovers can be gently reheated in a skillet with a splash of milk or butter.
- Medium lemons: use 1 ½; small lemons: use 2 for proper flavor balance.
