Quick & Easy Lemon Ricotta Pasta

Quick & Easy Lemon Ricotta Pasta

Why You Should Give This Recipe a Try

This Quick & Easy Lemon Ricotta Pasta is the perfect dish when you want something delicious but are short on time and energy. With fresh lemon juice and lemon zest mixed with creamy ricotta and Parmesan, this four ingredient pasta meal is light and delicious while being totally packed with flavor. Quick & Easy Lemon Ricotta Pasta is a great spring or summer pasta, a nice change from the heavier sauce, meat, cheese combos of cold weather meals. Serve it at your first outdoor meal of the season, or add it to your rotation of easy dinner recipes for a super easy meal that the whole family can enjoy. 

Some of the best features of this recipe:

Quick: With only two cooking steps, this recipe can be on your plate in 25 minutes! 

Easy: Did I mention there are only two cooking steps? If you can boil water, you can make this meal.

Light: Fresh lemon juice and zest, ricotta, and shredded Parmesan over bucatini pasta are a total pop of bright, fresh flavor. I think lemon is such a great flavor and can brighten up even the simplest meal like Easy One Pot Lemon Chicken Orzo Soup with Leeks, One Pot Creamy Lemon Chicken with Orzo & Spinach, Easy One Pot Meal: Lemon Shrimp with Orzo & Spinach.

Versatile: I use bucatini pasta because it holds the sauce well, but spaghetti, fettuccine, and most other types of pasta work as well.

As with all of my recipes, Quick & Easy Lemon Ricotta Pasta is simple to make with no complex cooking techniques, no special equipment, and with simple ingredients you can find in any grocery store. 

Recipe Ingredients

8 oz bucatini pasta (uncooked)

1 cup ricotta (whole milk or part skim)

1 large lemon (juice and zest)

1 cup shredded Parmesan

Reserved pasta water (about one cup)

Salt

Freshly ground black pepper

Helpful Tools

• Large pot
• Colander
• Zester 
• Citrus squeezer
• Large skillet
• Dry measuring cup
• Heat resistant spatula
• Ladle
• Heat resistant container/large mug

Ingredient Notes

Fresh lemon: With so few ingredients, lemon is one of the real stars of this dish. Be sure you are using a large, fresh lemon.

Ricotta: You can use whole milk or part skim. I used part skim ricotta and it was sufficiently rich.

Pasta: I use bucatini pasta here because the dish is light, and bucatini makes it a little more filling.

Shredded Parmesan: I like to save time by using shredded cheese (a bit of a higher end brand) but feel free to shred your own.

Pasta water: Pasta water helps control the consistency of your sauce, so be sure to reserve at least one cup of water before draining the pasta.

Step-by-Step Instructions

1. Prepare 8 oz of bucatini (about ½ a 1 lb box) according to package directions. Set Tips & Tricks for advice about the cooking time.

2. While the pasta cooks, zest one large lemon. Set aside.

3. When the pasta is ready, ladle about one cup of pasta water into a heat resistant container or mug. Set aside.

4. Drain the cooked pasta. Set aside.

5. Place one cup of ricotta cheese in a large skillet over medium heat. Let the ricotta soften slightly.

6. Sprinkle the lemon zest over the ricotta and stir.

7. Squeeze the lemon over the ricotta and stir.

8. Reduce to low heat and add the drained pasta, tossing thoroughly.

9. Adjust the thickness of the sauce using the pasta water. I add water a bit at a time starting with about ¼ cup and stir. 

10. Sprinkle with shredded Parmesan and toss. Allow the cheese to melt, about 3 minutes. Put a cover on the pan to assist with the melting.

11. Lightly salt and toss the entire mixture, then add freshly ground black pepper.

Check out the step-by-step directions for Quick & Easy Lemon Ricotta Pasta on the printable recipe card, below.

Storage

Store leftovers in an airtight container in the fridge, 2-3 days.

To reheat, add one tablespoon of butter or olive oil to a skillet over medium high heat. Add the leftover pasta and cook, tossing regularly. Add a bit more shredded Parmesan and toss, cooking until the cheese is melted.

Tips & Tricks

Cook the pasta until about one minute short of the required time. The pasta can finish cooking that last minute or two in the sauce.

When adjusting the thickness of the sauce, be sure to add the reserved pasta water a little bit at a time. You can always add more, but can’t take any out. You don’t want a super watery sauce.

A microplane zester is a great tool to have on hand. It takes just the right amount of lemon zest while leaving the bitter white layer behind. If you don’t own one, however, you can use a vegetable peeler or sharp knife to remove the outer layer. Cut the peel into very small pieces. Be careful to avoid that white layer behind!

Want to get more lemon juice from your lemon? Try rolling it on the counter before squeezing or pop it into the microwave for about 15 seconds.

As far as easy recipes go, this is by far one my simplest – without sacrificing flavor. Here are some others I would highly recommend:

30 Minute Dinner: Easy Skillet Taco & Gnocchi

Easy Dinner: Layered Chicken Enchilada Lasagna

Easy Spinach Quiche with Store Bought Crust

Easy One Skillet Creamy Tuscan Chicken Dinner

Easy Recipe: Zucchini Noodles with Pasta and Parmesan