Lemon Ricotta Pasta

A bowl of rigatoni pasta covered in creamy white sauce, garnished with chopped parsley. A wooden spoon, lemon half, and forks are nearby on a marble surface.

This Lemon Ricotta Pasta is a light, yet creamy weeknight dinner made with simple ingredients and fresh flavors. The ricotta creates a silky sauce without heavy cream and fresh lemon keeps everything bright. It comes together in 20 minutes, making it perfect for when you want something comforting without a sink full of dishes!

Course Main Course

Cuisine American

Keyword lemon ricotta pasta

Prep Time 8

Cook Time 12

Total Time 20

Servings servings

Calories 601

Author Gayle Bialas

Equipment

Ingredients

1 pound dry rigatoni
15 ounces whole milk ricotta cheese
1 cup grated parmesan cheese
1 lemon, zested and juiced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper

Instructions

Cook the rigatoni in well-salted water according to the package direction until al dente. Drain and reserve 1 cup of the pasta water. Set aside.
In a large mixing bowl, stir together the ricotta, parmesan, lemon juice, lemon zest, olive oil, salt, and pepper.
Stir the warm pasta into the ricotta mixture. Slowly add some of the reserved pasta water to help thin out the sauce until it reaches your desired consistency. Tip: start with 2-3 tablespoons of water and go from there so that your sauce doesn't become too thin. Serve immediately with a sprinkling of parmesan cheese and fresh parsley, if desired.

Notes

Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop or in the microwave and add a splash of water or broth when reheating to avoid a clumpy sauce.
See my tips and tricks for making this Lemon Ricotta Pasta above the recipe box.

Nutrition