What kind of ricotta is best for pasta?

Whole milk ricotta is generally best for pasta because it's richer and creamier. Part-skim ricotta can also be used, but it might be a bit drier. Be sure to drain your ricotta well, regardless of the type, to avoid a watery sauce.

Can I use low-fat ricotta in creamy lemon ricotta pasta?

Yes, you can use low-fat ricotta. However, the sauce won't be as rich or creamy as when made with whole milk ricotta. You might need to add a little extra pasta water or cream to achieve the desired consistency.

What pasta shape goes well with lemon ricotta sauce?

Many pasta shapes work well with lemon ricotta sauce. Popular choices include penne, rigatoni, spaghetti, linguine, and fusilli. The ridges and shapes help to grab the sauce.

How do I prevent my ricotta sauce from being grainy?

To avoid a grainy ricotta sauce, ensure the ricotta is at room temperature before adding it to the pasta and sauce. Also, don't overheat the ricotta; gently warm it through with the pasta water and other ingredients.

What can I add to lemon ricotta pasta for more flavor?

You can add various ingredients to enhance the flavor of lemon ricotta pasta. Consider adding fresh herbs like basil, parsley, or thyme; vegetables like asparagus, peas, or spinach; or protein like grilled chicken, shrimp, or prosciutto. Red pepper flakes add a touch of heat.

How long does lemon ricotta pasta last in the refrigerator?

Lemon ricotta pasta will generally last for 3-4 days in the refrigerator when stored in an airtight container. Ensure it has cooled completely before refrigerating. Reheat gently on the stovetop or in the microwave, adding a little water or broth if needed.

Creamy Lemon Ricotta Pasta for a Simple, Dreamy Sunday Supper 2026

Creamy Lemon Ricotta Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This quick and elegant pasta dish features a light, protein-rich sauce made from creamy ricotta and bright lemon. It comes together in about 20 minutes, making it perfect for a satisfying weeknight dinner that feels special without much effort.

Author: Harmony
Prep Time: 10min
Cook Time: 12min
Total Time: 22min
Yield: 4 servings 1x
Category: dinner
Method: boiling, sautéing
Cuisine: Italian

Ingredients

Scale

1 pound (16 oz) pasta (like fettuccine, linguine, or rigatoni)
1 (15-16 oz) container whole milk ricotta cheese
2 large lemons (for zest and juice)
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/3 cup heavy cream or whole milk
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 teaspoon red pepper flakes (optional)
1/2 cup reserved pasta water
1/2 cup fresh basil or parsley, chopped
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
While pasta cooks, zest and juice the lemons to get about 1 tablespoon zest and 2 tablespoons juice. In a large bowl, whisk together the ricotta, Parmesan, lemon zest, lemon juice, and heavy cream until smooth.
In a large skillet or the empty pasta pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using). Cook for 60-90 seconds until fragrant but not browned.
Pour the hot garlic oil into the bowl with the ricotta mixture and whisk to combine.
Add the drained, hot pasta to the bowl with the sauce. Toss everything together, adding the reserved pasta water a little at a time until the sauce is creamy and coats the noodles.
Toss in most of the fresh herbs. Season with salt and plenty of black pepper to taste. Serve immediately, garnished with remaining herbs and extra Parmesan.

Notes

Do not skip reserving the pasta water, as it is key for a silky sauce. Avoid browning the garlic. For a lighter version, use part-skim ricotta and whole milk instead of cream. Leftovers can be stored in the fridge for up to 3 days; reheat gently with a splash of water or milk.

Nutrition

Serving Size: 4
Calories: 550
Sugar: 3
Sodium: 300
Fat: 22
Saturated Fat: 9
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 65
Fiber: 3
Protein: 22
Cholesterol: 45

Find it online: https://www.homestyletable.com/creamy-lemon-ricotta-pasta/