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Creamy Lemon Ricotta Pasta

Creamy Lemon Ricotta Pasta combines fettuccine with a silky ricotta-Parmesan sauce brightened by fresh lemon zest and juice. The sauce gets loosened with reserved pasta water for a smooth, clingy texture without heaviness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz fettuccine, linguine, or spaghetti
  • 1 tbsp salt (for pasta water)
Lemon Ricotta Sauce
  • 1 cup whole milk ricotta cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 2 cloves garlic cloves, minced
  • 1 zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 0.25 cup reserved pasta water (plus more if needed)
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Garnish
  • 0.25 cup extra Parmesan cheese
  • 0.25 cup fresh basil leaves
  • 0.25 cup fresh parsley
  • 1 lemon slices
  • 0.25 tsp cracked black pepper

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Use vigorous boiling so the pasta cooks evenly.
  2. Cook the pasta until al dente according to package directions. Stir once or twice during cooking to prevent sticking.
  3. Reserve 1/2 cup of pasta water before draining. Set it aside so you can loosen the sauce later.
Make the lemon ricotta sauce
  1. Melt the butter in a large skillet over medium heat. Let it melt fully without browning.
  2. Sauté the garlic for about 30 seconds until fragrant. Keep the heat at medium so it doesn’t burn.
  3. Stir in the ricotta, Parmesan, lemon zest, lemon juice, and Italian seasoning. Mix until the mixture looks thick and cohesive.
  4. Slowly add the reserved pasta water until the sauce becomes silky and smooth. Add a splash at a time and stir continuously.
  5. Add the cooked pasta and toss until evenly coated. Toss for 30–60 seconds so the pasta absorbs flavor.
  6. Season with salt and pepper. Taste and adjust so the lemon flavor pops.
Finish and serve
  1. Garnish with extra Parmesan, basil, parsley, and lemon zest. Scatter herbs lightly so they stay bright.
  2. Serve immediately. Add lemon slices and cracked black pepper on top right before eating.

Notes

Pro tip: Warm the ricotta mixture gently—after adding pasta water, keep the heat at medium-low and stir until smooth so it stays creamy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat with a splash of water or milk to restore silkiness. Freezing is not recommended due to texture changes. Dietary swap: use lactose-free ricotta and Parmesan to keep the same creamy lemon flavor.