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A bowl of creamy lemon ricotta pasta with fresh herbs.

Best way to grow Lemon Ricotta Pasta in 5 mins

This Lemon Ricotta Pasta is a quick and flavorful dish perfect for a weeknight meal. It combines the tanginess of lemon with creamy ricotta for a satisfying pasta experience.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 200 g Spaghetti
Ricotta Sauce
  • 150 g Ricotta cheese
  • 1 whole Lemon, zest and juice
  • 50 g Parmesan cheese, grated
  • 2 tbsp Olive oil
  • 2 tbsp Fresh parsley, chopped
  • to taste Salt and black pepper

Equipment

  • Large pot
  • Mixing bowl

Method
 

Cooking Pasta
  1. Boil the spaghetti according to package directions until al dente.
Making Sauce
  1. While the pasta cooks, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, olive oil, and chopped parsley in a bowl; season with salt and pepper.
  2. Once the pasta is cooked, reserve about half a cup of pasta water and then drain the spaghetti.
Combining and Serving
  1. Add the drained pasta to the ricotta mixture, then toss well to coat, adding a little reserved pasta water to achieve a creamy consistency.
  2. Serve immediately, garnished with extra Parmesan and fresh parsley if desired.

Notes

For extra flavor, lightly toast some pine nuts and sprinkle them over the finished dish. If you prefer a richer sauce, you can add a knob of butter when tossing the pasta with the ricotta mixture.