15 Minute Lemon Ricotta Pasta

This lemon ricotta pasta comes together in about 15 minutes with a handful of simple ingredients. The zesty lemon flavor pairs perfectly with the creamy ricotta cheese and nutty Parmesan for a delicious weeknight dinner the whole family will love.

 

You Will Love This

• It’s restaurant quality but super easy! You won’t believe how much flavor comes from these simple ingredients when they’re combined together. This is a restaurant quality meal that you can make right in your own kitchen in just 15 minutes! It’s the perfect meal for when you don’t have much energy to cook, but still want to get a delicious dinner on the table!
• If you loved this lemon ricotta pasta recipe, be sure to check out my easy cheesy chicken spaghetti casserole, easy vegetarian baked rigatoni, and my 30 minute creamy salmon pasta. 

Ingredients and Substitutions

• Rotini – I love using rotini for this recipe because there are so many nooks and crannies for the creamy sauce to nestle into. Any type of short pasta will work as well though. Rigatoni, penne, and fusilli are some of my other favorites. You could also use longer noodles like spaghetti, linguine, fettuccine, angel hair, or bucatini.
• Shallot – Shallots have a little bit of sweetness that perfectly complements the creamy, ricotta cheese sauce. You can substitute with yellow onion, or leave it out if you don’t have shallots on hand. 
• Garlic – Fresh garlic is best for this ricotta sauce, but you can substitute with garlic powder if you don’t have cloves on hand. Keep in mind though that since the ingredient list is so simple, fresh garlic will go a long way in boosting the flavors of the pasta.
• Italian Seasoning – Italian seasoning provides that delicious, herby, fragrant flavor. If you don’t have Italian seasoning on hand you can use dried oregano, dried thyme, dried rosemary, or dried basil – or a combination of all 4.
• Whole Milk Ricotta Cheese – Whole milk ricotta cheese is a MUST for this recipe! Part-skim ricotta just won’t give you the same flavor and texture. Whole milk ricotta will create a more flavorful sauce and provide a creamier texture.
• Parmesan Cheese – For the best flavor and texture, I recommend getting a wedge of fresh Parmesan and using a food processor to shred it. Pre-shredded cheese will work in a pinch, but it won’t melt quite as well as it’s coated in cellulose to prevent it from clumping, which can also prevent it from melting. 
• Lemon Zest and Juice – These are the key ingredients in this creamy ricotta pasta! It is best to use fresh lemon zest and juice for this recipe. If you haven’t worked with fresh lemon zest before, this is a great recipe to start with. Once you try fresh lemon zest, you’ll wonder how you’ve cooked without it all this time!
• Arugula/Spinach – Both arugula and spinach work very well in the lemon ricotta sauce, but you can use your favorite leafy green. You can also skip the greens altogether if you prefer!
• Heavy Cream – Heavy cream thickens the cheese sauce and makes it extra creamy. If you don’t have heavy cream, half and half or whole milk will also do the trick, but the sauce will be a bit thinner.
• Pasta Water – If you aren’t saving your pasta water and using it to dress your pasta, this is your sign to start! The starchy water helps the pasta sauce stick to the noodles and coat every nook and cranny. It also adds a beautiful sheen to the finished dish. If you forget to reserve pasta water you can use broth instead or just replace it with an extra splash of heavy cream.

Instructions

Cook pasta according to package instructions in a large pot of salted water, just until al dente. Drain pasta, but reserve some of the pasta water! Toss with olive oil and set aside.

Sauté shallot in a large skillet with olive oil for a minute. Add garlic and Italian seasoning and cook for another minute.

Add ricotta, most of the shredded Parmesan (reserving a few tablespoons for garnish), lemon juice and zest, and a couple pinches of salt and pepper.

Cook, stirring frequently until the Parmesan has melted and the mixture is smooth and creamy.

Add arugula/spinach and heavy cream.

Cook over medium-low heat and stir until the arugula wilts. 

Then add pasta and about 1/2 of a cup or so of pasta water.

Toss to coat evenly. Add more pasta water to thin the sauce as needed until the sauce reaches your desired consistency.

Season to taste with salt and pepper. Garnish with Parmesan and fresh basil and enjoy!

Tips

• Moderately salt your pasta water! Add 2-4 tablespoons of Kosher salt to the large pot of water just after it comes to a boil and before adding the uncooked pasta. This is your first chance to season the pasta and it will boost the overall flavors of the dish!
• Use this recipe as a blueprint and add your family’s favorites! Some of our favorite variations include cherry tomatoes, wilted kale, leftover grilled chicken, smoked salmon, cooked shrimp, sauteed mushroom and onion, or red pepper flakes.

FAQ

Make-Ahead, Storage, and Reheating

• Make-Ahead: This lemon ricotta pasta tastes best when served immediately. However, you can make the sauce, or the whole dish, ahead of time and reheat when ready to eat.
• Storage: Store leftovers in an airtight container in the fridge for up to a week.
• Reheating: Reheat lemon pasta in a pan on the stove over medium heat. Add a splash of heavy cream to loosen up the sauce a bit. Cook, stirring frequently until warmed through. Season to taste before serving.

More Easy Pasta Recipes

Print