Lemon Ricotta Pasta Recipe

Lemon Ricotta Pasta Recipe


How To Make Lemon Ricotta Pasta

Each forkful is bursting with the flavors of spring in this lemon ricotta pasta. This simple dish is perfect for a quick yet tasty dinner.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins


  • 1 lb bucatini or spaghetti
  • 1 cup ricotta
  • ½ cup extra-virgin olive oil
  • ½ cup pecorino or parmesan, freshly grated
  • 1 lemon, zested and juiced
  • kosher salt
  • freshly ground black pepper
  • 1 pinch of red pepper flakes, crushed
  • freshly sliced basil, for serving


  1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
  2. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes.

  3. Add ricotta mixture and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.

  4. Serve with basil, more pecorino, and a drizzle of olive oil.


  • Sugar: 4g
  • :
  • Calcium: 291mg
  • Calories: 823kcal
  • Carbohydrates: 90g
  • Cholesterol: 44mg
  • Fat: 40g
  • Fiber: 4g
  • Iron: 2mg
  • Monounsaturated Fat: 23g
  • Polyunsaturated Fat: 4g
  • Potassium: 366mg
  • Protein: 26g
  • Saturated Fat: 11g
  • Sodium: 210mg
  • Vitamin A: 331IU
  • Vitamin C: 14mg
Nutrition Disclaimer
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