We love a 30 minute meal, and this easy Lemon Ricotta Pasta is not only quick to make but packs a bright, punchy burst of flavor. Between the creamy lemon ricotta sauce and sautéed garlic, red pepper flakes, and anchovies (please just trust us!), the pasta has real character.
Top with a few tablespoons of our walnut gremolata, which adds a bright, fresh herbaceous flavor as well as a crunchy texture, and you’ve got yourself a delicious weeknight pasta recipe.
If you love lemon and ricotta, give our Ricotta Gnudi or this Lemon Garlic Pasta a try next. And be sure to check out all our easy pasta recipes!
Ingredient Notes
- Spaghetti: Or other long, thin pasta.
- Extra virgin olive oil and unsalted butter: To sauté the aromatics!
- Garlic cloves, thinly sliced: Sautéed until light golden brown, the garlic adds so much flavor.
- Anchovy fillets: The anchovies will dissolve into the sauce adding a rich umami flavor.
- Crushed red pepper flakes: For a little heat!
- Lemon: We’ll use the juice of one fresh lemon for the sauce, but we also recommend serving this pasta with our walnut gremolata which features fresh lemon zest.
- Whole-milk ricotta cheese: This coats the pasta and gives it a creamy texture. If you’ve never made homemade ricotta, it requires just 4 ingredients and is infinitely better than store-bought. Give it a try!
- Grated Parmesan cheese: Stir in lots of freshly grated Parmigiano Reggiano for a nutty, cheesy taste.
- Flaky sea salt and freshly ground black pepper: For serving and to bring out all the flavors of the pasta.
How To Make Lemon Ricotta Pasta
- Make the sauce. Sauté garlic, anchovies, and red pepper flakes in some oil and butter until the garlic is golden brown and the anchovy fillets have dissolved.
- Cook the pasta until al dente according to package instructions. Be sure to reserve some of the cooking liquid before you drain!
- Add the pasta to the skillet with the garlic butter, then add reserved cooking water, fresh lemon juice, ricotta cheese, and grated parmesan. Toss well, add more water or lemon juice to create more of a sauce, then taste and adjust seasoning. Easy! If you want even more cheese flavor, spread a little ricotta on the plate before piling the pasta on top.
What really sets this lemon ricotta pasta recipe apart, however, is the gremolata!
What is gremolata? Gremolata is a classic Italian condiment typically made of finely chopped parsley, lemon zest, and garlic. It is often served as a garnish for braised meats, such as osso buco, or as a topping for pasta or seafood dishes. In our walnut gremolata, we’re adding in fresh rosemary and crunchy toasted walnuts. You’ll want to a spoonful on top of every pasta you make!
FAQs
Lemon ricotta pasta will keep in the refrigerator for up to 3 days. To store it, place the pasta in an airtight container. When you’re ready to eat it, reheat it in a skillet over medium heat until heated through.
You can use any shape of pasta you like, but we recommend a long pasta, such as bucatini, spaghetti, linguine, or something similar. They have a lot of surface area, which helps the sauce cling to the pasta. If you use a short pasta, go for something like fusilli or penne which will help to trap the ricotta mixture in its ridges.
Absolutely! Use your favorite gluten-free pasta.
Expert Tips
- Reserve at least 1 cup pasta cooking water before draining! You’ll want to keep about 1 cup, adding a little at first.
- Toss everything in one pan! This is the key to making a restaurant-quality pasta at home. Once the pasta is fully cooked, add it to the skillet with the garlic and anchovy mixture and bring it all together in one pan. Don’t forget that starchy pasta water which helps to make the sauce!
Make-Ahead, Leftovers, & Storage
- To make-ahead: Make 1 day in advance, then reheat in a skillet over medium heat until heated through. If the pasta is a little dry, add a splash of water or some butter when reheating.
- Leftovers and storage: Store leftovers in an airtight container in a fridge for up to 3 days.
- We do not recommend freezing this pasta. The ricotta won’t freeze well and will become watery when thawed.
How To Serve
Serve lemon ricotta pasta alongside other seasonal summer dishes, such as lighter salads or grilled vegetables. We make this 5 minute Arugula Salad weekly because it’s so simple and delicious, but roasted broccoli, broccolini, or blistered haricots verts are also easy side dishes!
Don’t forget some crusty bread!
Substitutions and Variations
- Add a protein! This would be delicious — and even more filling! — with chicken. Pan sear bite-size pieces of chicken breast or chicken thighs in a little oil and butter, then add to the pasta.
- Add leafy greens! Instead of making a side-dish, consider stirring in a bag of baby spinach, arugula, or even chopped kale or Swiss chard. This ups the fiber too!
- Fresh herbs: If you’re not making our gremolata recipe to serve on top, consider adding fresh herbs to amp up the flavor. Fresh basil or parsley are great options.
- For a burst of acidity, add grape or cherry tomatoes!
This is a dream pasta dish on busy weeknights because it packs a lot of flavor but can be on the table in just 30 minutes. Simple, but seriously comforting. If you make this Lemon Ricotta Pasta recipe, please let us know by leaving a review and rating below!
More quick and easy pasta recipes to try!
25-Minute Creamy Sun Dried Tomato Pasta 30 Minute Pomodoro Sauce For Pasta Chicken Pesto Pasta (with rotisserie chicken!) Lemon Garlic Pasta with Shrimp and Scallops
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Lemon Ricotta Pasta with Walnut Gremolata
Equipment
Ingredients
- 1 lb spaghetti
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 3 cloves garlic very thinly sliced
- 2 anchovy fillets
- ¼ tsp crushed red pepper flakes
- 1 lemon optional
- 1 cup ricotta cheese divided
- ¼ cup grated Parmigiano Reggiano plus more for serving
- Flaky sea salt for serving
- Freshly cracked black pepper for serving
- ¼-½ cup walnut gremolata optional, but recommended for serving
Instructions
- Make the gremolata. If you haven't already, make our walnut gremolata.
- Cook the pasta. Bring a large pot of salted water to a rapid boil. Add pasta, then cook according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water.
- Make the sauce. Heat 2 Tbsp olive oil and 2 Tbsp unsalted butter in a large skillet over medium-high heat. When hot, add 3 thinly sliced garlic cloves, 2 anchovy fillets, and ¼ tsp crushed red pepper flakes, then cook for about 2-3 minutes. Be careful, this will splatter! Use a spatula to help break up the anchovy fillets, which will dissolve in the oil.
- Finish the pasta. Add the drained pasta along with ½ cup reserved pasta water and the juice of 1 lemon (about 3-4 Tbsp). Add ½ cup of ricotta cheese and ¼ cup of grated Parmesan cheese. Stir until thoroughly mixed and the ricotta has melted, adding more pasta water as needed to thin out the sauce. Taste, adjust seasoning, then add additional fresh lemon juice from the remaining lemon if you want the sauce to be more lemony. (I always do!)
- Garnish, then serve. Take the remaining ½ cup ricotta cheese and spread it on the bottom of a large bowl or serving tray. Pour the lemon pasta and sauce directly on top, then garnish with walnut gremolata. Give the entire dish a little sprinkle of flaky sea salt, then serve immediately with fresh cracked black pepper!
Notes
- Nutrition facts do not include gremolata recipe.
- To make the pasta ahead: Make 1 day in advance, then reheat in a skillet over medium heat until heated through. If the pasta is a little dry, add a splash of water or some butter when reheating.
- Leftovers and storage: Store leftovers in an airtight container in a fridge for up to 3 days.
- We do not recommend freezing this pasta. The ricotta won’t freeze well and will become watery when thawed.
- To make the gremolata ahead: Can be made up to 2 days in advance. You can also freeze it for up to 2 months.
Nutrition
Photography by: Megan McKeehan
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