This Lemon Ricotta Pasta is an easy, creamy dish with a bright lemon kick and a smooth, velvety sauce. Made with simple ingredients like fresh lemon, creamy ricotta cheese, and olive oil, it comes together quickly and is perfect for a quick weeknight dinner, a dinner party, or a fresh and light spring meal!

If you love the combo of lemon and ricotta, why stop at dinner? Try it in a sweet way with our Lemon and Ricotta Pancakes for a bright, fluffy breakfast, or bake up some Poppy Seed Lemon Muffins for a citrusy treat!

A bowl of creamy lemon pasta garnished with lemon wedges and fresh parsley.

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This creamy lemon pasta is bright, fresh, and loaded with flavor, making it one of those lemony pasta recipes you’ll want to make again and again.

The combination of ricotta, Parmesan, and fresh lemon creates a smooth, velvety lemon pasta sauce that coats every bite. It will be love at first bite! It’s seriously that good!

What you’ll love about this Lemon Pasta Recipe:

QUICK & EASY – Ready in just 25 minutes, this recipe is perfect for busy weeknights when you need a simple yet satisfying meal.
BUDGET-FRIENDLY – Made with pantry staples like pasta, ricotta, and lemon, this dish is both delicious and affordable.
FAMILY-FRIENDLY – The creamy, tangy sauce and light, fresh flavors make it a hit with everyone at the table.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Lemon Garlic Pasta:

Spaghetti
Whole milk ricotta cheese
Parmesan cheese
Lemons
Olive oil or avocado oil
Butter
Garlic
Salt
Black pepper
Reserved pasta water

A top view of ingredients for a pasta dish: spaghetti, olive oil, ricotta cheese, Parmesan cheese, lemon zest, lemon juice, garlic, butter, salt, and pepper, all labeled and arranged on a light surface.

INGREDIENT NOTES:

Ricotta Cheese: Creates a creamy, velvety sauce with a mild, slightly sweet flavor. Whole milk ricotta is preferred for richness.
Lemon Zest and Juice: Adds bright, citrusy freshness that balances the creamy sauce. I highly recommend using fresh lemons for the best flavor.
Olive Oil and Butter: A combination that enhances flavor and gives the pasta a silky finish.

HOW TO MAKE LEMON RICOTTA PASTA STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve a cup of pasta water before draining.

Step 2: In a medium bowl, whisk together the ricotta cheese, Parmesan cheese, fresh lemon zest, and lemon juice until smooth.

Step 3: In a large pan over medium heat, warm the extra virgin olive oil and butter. Add the minced garlic cloves and cook for 1-2 minutes until fragrant.

Six-step image showing pasta being prepared: a bowl with grated cheese and zest, second with mixed cheese and zest, melted butter in a pan, cooked spaghetti added, cheese mixture added, then cream poured in, all steps on a light surface.

Step 4: Add the drained hot pasta to the pan with the garlic butter sauce. Toss to coat evenly.

Step 5: Stir in the lemon ricotta mixture, tossing until the pasta is evenly coated.

Step 6: Gradually add a cup of the starchy pasta water, a little at a time, until the creamy lemon ricotta sauce reaches the desired consistency. (Start with 1/2 cup water)

Step 7: Season with salt and black pepper. Serve immediately with optional fresh herbs, a drizzle of olive oil, and extra Parmesan if desired.

A close-up of a creamy spaghetti dish in a pot, garnished with chopped parsley and lemon wedges. The noodles are coated in a white sauce, and a green-handled pot is partially visible.

PRO TIP:

Slowly adding pasta cooking water while tossing helps the lemon ricotta mixture blend smoothly into a creamy sauce that coats the pasta perfectly. Start with a little and add more as needed to get the right consistency.

A dish of creamy spaghetti garnished with lemon wedges and parsley is served in a white bowl. A green pot is seen in the background, alongside a halved lemon and a striped cloth, on a wooden surface. Forks are placed nearby.

Storage and Reheating

Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.

Reheating: When reheating, add a splash of water or olive oil to loosen if dry. Reheat gently on the stovetop over low heat, or in the microwave until thoroughly warmed.

Freezing: I do not recommend freezing, as ricotta-based sauces tend to separate.

Additions & Substitutions

ADDITIONS:

More Protein: Add grilled chicken, crispy pancetta, or grilled shrimp.
Extra Veggies: My kids prefer it with no veggies, I like to add some fresh spinach, asparagus, or peas for added nutrition.
Crunch Factor: Top with toasted pine nuts or crispy breadcrumbs.

SUBSTITUTIONS:

Pasta Options: Swap spaghetti for linguine, fettuccine, or penne.
Cheese Alternative: Use Pecorino Romano for a sharper, saltier taste.
Gluten-Free: Use gluten-free pasta to make this dish gluten free.

FAQs about this Pasta with Ricotta Recipe:

Make sure the ricotta mixture is at room temperature and mix it with the hot cooked pasta immediately.

Absolutely! Short pasta like rigatoni, or penne works just as well as spaghetti.

Add a splash of heavy cream or a little more pasta cooking water for an ultra-creamy lemon ricotta sauce.

A bowl of creamy pasta with lemon slices, garnished with chopped parsley. A fork is twirling some strands of pasta. The dish appears rich and flavorful, with a light sauce coating the noodles.

A bowl of creamy pasta topped with chopped parsley and garnished with lemon wedges. The dish is served in a white bowl on a wooden surface with a striped napkin beside it.

What Can I Serve with this Lemon Pasta?

Serve this easy pasta recipe with a side of garlic bread, sourdough, a fresh side salad, or green beans.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Lemon Ricotta Pasta! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!