Lemon Ricotta Pasta is a delicious and easy recipe that’s ready in less than 20 minutes! Perfect for weeknight dinners or entertaining, you’re going to love this simple and flavorful pasta recipe!
If you need a simple and fast pasta recipe, this dish is for you! Lemon Ricotta Pasta comes together quick and features an easy no-bake sauce of ricotta, parmesan, and lemon.
Love all things with lemon and ricotta? Me too! Don’t miss my fan-favorite Lemon Ricotta Cake, this Whipped Ricotta Dip, or my deliciously simple Baked Ricotta that’s perfect for topping crostini. For a sweet treat, don’t miss my Lemon Blondies!
And, if you love pasta with kale, be sure to try this classic recipe for Sausage Kale Pasta! Or try a different take with this easy Chili Pasta Bake!
Why this recipe is the BEST!
Lemon Ricotta Pasta is one of these dishes that comes together quick and is nearly impossible to mess up. Add some hearty greens and you have a complete meal ready in less than 20 minutes.
Ricotta is a super versatile cheese that pairs perfectly with both sweet and savory dishes. Lemon is similar and the duo is perfectly combined in this tasty recipe.
This recipe is also a great way to use up whatever leafy greens you have on hand. Here, I add sauteed kale, but you could use spinach, collard greens, or even arugula. No greens on hand, no problem. Just leave them out.
Because this is a no cook sauce, you can prepare it in the same bowl that you serve the pasta in. Just whisk together the sauce ingredients and you’re done.
So, whether you are entertaining or just looking for a quick weeknight dinner, be sure to give this cheesy and creamy Lemon Ricotta Pasta a try!
Ingredients
The ingredients for this recipe couldn’t be easier! I picked up most of the ingredients at Trader Joe’s and it cost me less than six dollars. All you need is: pasta, ricotta cheese, parmesan, lemon, garlic, kale, and olive oil.
- Ricotta cheese: for this recipe I recommend using whole milk ricotta cheese. However, part skim will work just fine in a pinch.
- Leafy greens: use whatever leafy greens you have on hand, or omit them altogether. Here, I used a bag of kale, but you could use spinach (frozen works too!), collard greens, mustard greens, or arugula.
- Pasta: tube-shaped pasta is my favorite to use with Lemon Ricotta Pasta. I like rigatoni, penne, or ziti. However, a long pasta, like spaghetti, works too.
Read on to see how easy this recipe is to make!
How to Make Lemon Ricotta Pasta
Lemon ricotta pasta is one of the dishes you make once, and you’ll be making forever. It’s so delicious and super easy to make.
To start, you will need to boil your pasta in a salted water. Cook until al dente, and be sure to save about a cup of the pasta water before draining; set aside. While the pasta cooks, follow along with the next steps.
Step 1: In a large pan, heat the olive oil and add in your leafy greens. Cook until the greens are wilted, about five minutes or so, then add in the garlic and cook for an additional minute.
Step 2: While the greens and pasta are cooking, add the ricotta, lemon zest and juice, parmesan cheese, pasta water, and seasonings in a large bowl.
Step 3: Whisk together the ricotta ingredients until smooth. Add more pasta water if necessary to make a smooth sauce.
Step 4: Add the cooked greens and pasta to the ricotta mixture. Toss until well combined. Serve with extra parmesan and chili flakes if desired.
And, that’s it! So simple and quick to put together. It’s the perfect meal for any occasion.
Also, if you don’t have the exact ingredients on hand, feel free to substitute with what you do have. Use whatever leafy greens you have or omit them altogether. And pasta shape doesn’t matter so much. This sauce pairs perfectly with long or short noodles.
Recipe Tips and FAQs
This simple recipe comes together quick and is a great weeknight dinner. Check out my tips for getting the perfect pasta every time!
- Be sure to save about a cup of pasta water before draining the pasta. You will need it to smooth out the sauce and loosen the pasta.
- Kale isn’t a typical Italian ingredient, so you can use spinach or arugula in its place, or omit it altogether.
- Finish the pasta with a sprinkle of parmesan cheese and red chili flakes if desired.
Ricotta cheese is a mild and creamy cheese that tastes slightly sweet with a soft silky texture. It is slightly lumpy with grainy texture that is perfect for sweet and savory dishes.
Ricotta cheese falls into a category of cheese that can be heated without melting, such as queso blanco or paneer. This is why ricotta is a great choice for manicotti, stuffed shells, baked spaghetti, or lasagna. It’s also perfect for cheesecake.
Ricotta cheese pairs perfectly in any pasta sauce. The ricotta will melt like butter into the sauce and add a creamy texture without all of the extra calories and fat. Try using ricotta in this delicious baked tortellini recipe.
More Lemon Ricotta Recipes
Ricotta and lemon pair perfectly together whether the dish is savory or sweet. Here are some of my favorite lemon ricotta recipes:
Lemon Ricotta Pasta
Equipment
- large saute pan
- large pot for boiling pasta
Ingredients
- 1 pound short cut pasta (like rigatoni, penne, or ziti)
- 2 tablespoons olive oil
- 1 bunch leafy greens (like kale or spinach; about 8-10 ounces)
- 3 cloves garlic, minced
- 15 ounces ricotta cheese
- 1 cup shredded parmesan
- 1 lemon, zested and juiced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- red chili flakes (optional)
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until just al dente. Save a cup of pasta water. Drain pasta and set aside.
- Meanwhile, heat oil in a large saute pan over medium high heat. Add in leafy greens and cook until they start to wilt. Add in garlic and continue cooking for about a minute; set aside.
- In a large bowl, whisk together the ricotta, parmesan, lemon zest and juice, salt, pepper, and ½ cup of pasta water. Add in the cooked pasta and leafy greens mixture. Toss until well combined and pasta is coated with sauce. Add more pasta water if needed to loosen up the pasta. Top with crushed red pepper if desired.
Video
Notes
- Be sure to save about a cup of pasta water before draining the pasta. You will need it to smooth out the sauce and loosen the pasta.
- Ricotta cheese: for this recipe I recommend using whole milk ricotta cheese. However, part skim will work just fine in a pinch.
- Leafy greens: use whatever leafy greens you have on hand, or omit them altogether. Here, I used a bag of kale, but you could use spinach (frozen works too!), collard greens, mustard greens, or arugula.
- Pasta: tube-shaped pasta is my favorite to use with Lemon Ricotta Pasta. I like rigatoni, penne, or ziti. However, a long pasta, like spaghetti, works too.
Nutrition
This easy pasta dish is so perfect for Spring! Will be making this one on repeat!
This recipe really was super easy and was a great light dinner for spring! The lemon and ricotta paired perfectly together too!
This was fabulous. I think the parmesan is what sealed it all together for me. The lemon and ricotta and all of it. It was just so yum!! Thanks for a great recipe.
So happy you enjoyed it 🙂
Love ricotta and pasta but have never added greens or lemon! I am so making this recipe!
The greens pair perfectly with the sauce. Enjoy!
Such a perfect pasta dish for springtime! I love how simple & easy this is to make. 🙂