20 Minute Lemon Ricotta Pasta

You know those nights when everyone's hungry, the clock is ticking, and you need something on the table fast? That's exactly how this recipe came to be. I threw together this one-pot pasta with ricotta and lemon on a random Wednesday when Bradley had soccer practice at 6:30 and I had about twenty minutes to get dinner done. What came out of that kitchen was so good that John actually put his phone down mid-bite and said, "This is going on the regular rotation."

This lemon ricotta pasta is creamy, bright, and ridiculously simple. The ricotta melts into this silky sauce that coats every piece of pasta, and the fresh lemon gives it just the right amount of zing. If you love quick pasta dishes, you might also really enjoy my one-pot pasta — it's another go-to for busy weeknights in our house.

Here's the thing — I went to cooking school, and I can tell you that some of the best dishes are the ones with the fewest ingredients. This is proof of that. Amy even asked me to make it again the very next day, which is basically the highest compliment an eight-year-old can give.

Jump to:

• Why You'll Love This Creamy Lemon Ricotta Pasta
• Simple Ingredients for One-Pot Pasta With Ricotta and Lemon
• How to Make This Easy Lemon Ricotta Pasta Step by Step
• Storage And Reheating Tips
• Fun Ways to Change Up Your One-Pot Pasta With Ricotta and Lemon
• Frequently Asked Questions About Lemon Ricotta Pasta
• Recipes You May Like
• Ready to Make This 20 Minute Lemon Ricotta Pasta?
• 20 Minute Lemon Ricotta Pasta

Why You'll Love This Creamy Lemon Ricotta Pasta

• Ready in 20 minutes — from boiling water to the table, this is a true weeknight lifesaver
• Only a handful of ingredients — nothing fancy, nothing you can't find at your regular grocery store
• Creamy without heavy cream — the whole milk ricotta does all the heavy lifting
• Bright, fresh flavor — the lemon zest and juice make this feel light even though it's comforting
• Kid-tested and approved — Amy ate two bowls and Bradley went back for thirds (and he's picky about anything green, but the spinach wilts right in)
• Endlessly adaptable — swap the pasta shape, add protein, toss in different veggies — it works every time

Simple Ingredients for One-Pot Pasta With Ricotta and Lemon

You probably have most of these in your kitchen right now. That's what I love about this recipe — no special trips to the store needed.

• 12 oz short pasta — rotini, cavatappi, medium shells, or penne all work great
• 15 oz whole milk ricotta cheese — full fat makes the creamiest sauce, trust me on this one
• ½ cup freshly grated parmesan — pre-grated works in a pinch, but fresh melts so much better
• 3 tablespoon olive oil, divided
• 2–3 tablespoon fresh lemon juice — about one large lemon
• 1 tablespoon lemon zest
• 2–3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon sea salt
• ½ teaspoon cracked pepper
• 3 oz chopped baby spinach
• 1–1½ cups reserved pasta water — don't forget this step!

How to Make This Easy Lemon Ricotta Pasta Step by Step

I've broken this down into clear steps so you can move through it quickly. Once you've made it a couple of times, it practically makes itself.

1. Boil your pasta. Bring a large pot of salted water to a boil and cook your pasta according to the package directions until it's al dente. You want a little bite left because it'll keep cooking when you toss it with the sauce.
2. Mix the ricotta sauce. While you're waiting for the water to boil, whisk together the ricotta, lemon juice, 2 tablespoons of olive oil, lemon zest, Italian seasoning, salt, and pepper in a small bowl. This takes about two minutes and you can set it aside.
3. Sauté the garlic. Heat a medium saucepan over medium heat with the remaining tablespoon of olive oil. Once it's glistening, add the minced garlic and sauté for about one minute until it smells amazing. (Honestly? That garlic smell is what gets Bradley wandering into the kitchen every time.)
4. Don't forget your pasta water! Before you drain the pasta, scoop out at least 1½ cups of the starchy pasta water. I cannot stress this enough. I've forgotten this step more times than I'd like to admit, and it really does make a difference. The starch helps the sauce cling to every piece of pasta.
5. Heat the sauce. Add the lemon ricotta mixture to the saucepan with the garlic. Let it warm up, whisking occasionally. Pour in about ½ cup of the reserved pasta water to thin it out slightly. Go a little thinner than you think you need — it thickens up once you add the pasta.
6. Combine everything. Drain your pasta and add it back to the pot. Pile the baby spinach on top, then pour the warm lemon ricotta sauce over everything.
7. Toss and serve. Stir everything together until the sauce coats the pasta evenly and the spinach wilts down. Add more pasta water a splash at a time if it looks too thick. Taste, adjust your seasoning, and top with extra grated parmesan and some fresh parsley or basil.

Storage And Reheating Tips

Leftovers store really well in an airtight container in the fridge for up to 4–5 days. When you reheat it, add a splash of cream or a little water because the pasta soaks up the sauce as it sits.

I don't recommend freezing this one — the pasta loses a lot of its texture once it thaws. But if you need to, let it cool completely and store it in a freezer-safe container for up to 3 months.

One thing I noticed is that the flavors actually get better the next day. John takes the leftovers for lunch and says the lemon flavor mellows out into something even more rounded.

Fun Ways to Change Up Your One-Pot Pasta With Ricotta and Lemon

This recipe is like a blank canvas. Once you've got the base down, you can take it in so many directions.

• Add grilled chicken or shrimp for extra protein — Bradley is all about the shrimp version
• Swap the spinach for sun-dried tomatoes, roasted red peppers, or fresh arugula
• Try different herbs — fresh basil, thyme, or even a little dill changes the whole mood
• Make it spicy — a pinch of red pepper flakes right at the end gives it a nice kick
• Go gluten-free — use your preferred gluten-free short pasta, the sauce works just the same

Have you ever tried adding a little honey to a lemon-based pasta sauce? Just a tiny drizzle balances out the acidity if you're sensitive to citrus. Amy actually prefers it that way.

Frequently Asked Questions About Lemon Ricotta Pasta

Can I Use a Different Type of Pasta for This Recipe?

Absolutely! Any short pasta shape works great here. Rotini, penne, cavatappi, and medium shells are my top picks because all those ridges and curves hold onto the creamy ricotta sauce really well. I wouldn't use long pasta like spaghetti though — it just doesn't grab the sauce the same way.

What Can I Use if I Forgot to Save Pasta Water?

I've been there more times than I care to admit. Here's my workaround: mix ¼ teaspoon cornstarch and ¼ teaspoon sea salt with 1 cup of cold water. Microwave it for about 2 minutes, stir, then heat another 2 minutes. It's not exactly the same as that starchy pasta water, but it gets the job done and helps the sauce coat the pasta nicely.

How Can I Make This Lemon Ricotta Pasta Even Faster?

On those truly chaotic nights, grab one of those ready pasta pouches from the pasta aisle. Microwave it, toss it with the spinach, and add the sauce from the stovetop. You'll shave about 10 minutes off the total time. I keep a couple of those pouches in the pantry for exactly this reason.

Is This Recipe Good for Meal Prep?

It really is! The pasta holds up well in the fridge for several days, and the sauce actually tastes more developed after sitting overnight. Just portion it into containers and add a tiny bit of olive oil on top to keep things from drying out. Reheat with a splash of water or cream, and it's practically as good as fresh.

Recipes You May Like

• Spaghetti Napolitan — Another simple pasta that's ready in no time with a flavorful tomato-based sauce
• Tuscan Chicken Recipe — If you love creamy Italian flavors, this one is a must-try
• One-Pot Pasta — The easiest pasta you'll ever make with minimal cleanup

Ready to Make This 20 Minute Lemon Ricotta Pasta?

This easy lemon ricotta pasta has become one of our most-requested dinners, and I think it'll be the same for your family. It's fast, it's fresh, and it makes you feel like you put in way more effort than you actually did. What more can you ask for on a busy weeknight?

Give this a try this week and let me know how it turns out for you! I'd love to hear if your family goes crazy for it the way mine does. And don't forget to save this recipe on Pinterest so you can find it whenever you need a quick dinner idea.

Happy cooking, and here's to many more easy, delicious dinners with the people you love!

Print