Name: Lemon Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: Kosher salt, to taste; 16 oz. bucatini or spaghetti; Pinch of crushed red pepper flakes; Freshly ground black pepper, to taste; 1 cup ricotta cheese; 1 oz. Pecorino or Parmesan cheese, finely grated (about 1/2 cup), plus more for serving; 1/2 cup extra-virgin olive oil, plus more for drizzling; 1 lemon, juiced and zested; Thinly sliced fresh basil leaves

Jump to Recipe

Introduction

This Lemon Ricotta Pasta is a fresh and creamy dish that comes together quickly with simple ingredients. Bright lemon zest and juice blend beautifully with ricotta and Pecorino, creating a light yet satisfying sauce perfect for any night of the week.

Two plates of creamy pasta with thick, curled noodles coated in a light yellow sauce with small, rough bits, scattered with thin green basil slices and tiny red chili flakes. Each pasta portion forms loosely swirled piles in large, shallow white plates with brown rims, set on a white marbled surface. A silver fork rests on one plate, partially under the pasta. In the corner, a bowl filled with chopped green basil pieces is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
16 oz. bucatini or spaghetti

1 cup ricotta
1/2 cup extra-virgin olive oil, plus more for drizzling

1 oz. Pecorino or Parmesan, finely grated (about 1/2 cup), plus more for serving
1 lemon, juiced and zested

Pinch of crushed red pepper flakes
Freshly ground black pepper
Thinly sliced fresh basil, for serving (optional)

Instructions

Step 1: In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup of pasta water before draining. Return pasta to the pot.
Step 2: In a medium bowl, stir together the ricotta, olive oil, Pecorino, lemon zest, lemon juice, and crushed red pepper flakes. Season with salt and freshly ground black pepper to taste.
Step 3: Add the ricotta mixture to the pasta along with 1/4 cup of the reserved pasta water. Toss well, adding more pasta water as needed, until the sauce is thickened and glossy.

Step 4: Divide the pasta among serving bowls. Drizzle with additional olive oil and top with extra Pecorino and fresh basil if desired.

Tips & Variations

Use fresh lemon juice and zest for the brightest flavor, and adjust the red pepper flakes to your preferred level of heat.
For a richer sauce, stir in a tablespoon of butter along with the ricotta mixture.

Swap basil for fresh mint or parsley for a different herbal note.
If you can’t find bucatini, spaghetti or linguine work wonderfully as well.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it chills; reheat gently in a skillet with a splash of water or olive oil to restore creaminess.

How to Serve

A close-up of a bowl of spaghetti with creamy sauce, the noodles thick and golden-yellow, coated evenly with a smooth white cheese cream. Fresh green basil strips are scattered on top, adding contrast. The spaghetti is sprinkled with finely grated white cheese, giving a fluffy texture to the dish. The food is served in a white bowl, resting on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Parmesan instead of Pecorino?

Yes, Parmesan can be used as a substitute and will still provide a delicious, salty flavor. Pecorino has a sharper taste, but both cheeses work well in this recipe.

How do I prevent the sauce from becoming watery?

Start by adding only a small amount of pasta water to the ricotta mixture and toss thoroughly. Add more pasta water gradually until you achieve a thick, glossy sauce. Using too much water at once can make it runny.