Lemon Ricotta Pasta

a bowl of ricotta pasta.
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5 from 2 reviews

Lemon Ricotta Pasta is a quick 20-minute pasta recipe! Creamy ricotta combined with Parmesan, herbs, and lemon makes a really delicious sauce.


  • 10 ounces of spaghetti
  • 1 1/2 cups ricotta cheese
  • 2 ounces Parmesan cheese, shredded
  • Juice of 1 lemon
  • 1/4 cup chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper


  1. Boil the pasta following the package instructions.
  2. While the pasta cooks, combine the rest of the ingredients in a small mixing bowl.
  3. Scoop ¼ cup of the pasta water from the pot and set it aside. When the pasta is al dente, drain it and then return it back to the pot. Don’t place the pot back on the hot burner, set it on a cool one.
  4. Add the cheese mixture and then toss and stir the pasta to coat it in the cheese. The residual heat from the pot and pasta will melt the cheese creating a sauce. Add the reserved pasta water and keep tossing/stirring until the spaghetti is evenly coated and the sauce is creamy. Serve the pasta right away.


This ricotta pasta is best when it’s made. The sauce will tighten up as it cools and the leftovers won’t be as creamy. If you have leftovers, they’ll keep for a few days but you might want to add a splash of lemon juice to loosen the sauce when you reheat.


Keywords: ricotta pasta, lemon ricotta pasta, pasta with ricotta cheese sauce