This creamy Lemon Ricotta Pasta is the perfect weeknight dinner—bright, garlicky, and ready in about 30 minutes. Al dente pasta simmers directly in a silky sauce of butter, shallot, garlic, white wine, and half-and-half. Fresh lemon juice and zest bring a sunny pop of flavor, while whole milk ricotta and parmesan create a luscious, restaurant-worthy finish. Serve with a sprinkle of extra parmesan and fresh basil for a fresh and vibrant vegetarian main.
I love to make pasta year-round and this one-pot pasta is my go-to spring dish, like this Salmon Pasta without Cream or Cheesy Baked Tortellini Alfredo.
My Shrimp Scampi without Wine is one of my favorite summer pasta recipes.
If you’re looking for more creamy pasta recipes, try my Sausage Gnocchi with Creamy Tomato Sauce or my Pink Sauce Pasta. These recipes make great weeknight dinners your whole family will love!
Table of Contents
Why You’ll Love This Recipe
- Creamy & Light: Ricotta and parmesan make the sauce velvety without feeling heavy.
- Bright Citrus Flavor: Fresh lemon juice and zest cut through the richness for a fresh, zippy bite.
- One-Pot Simplicity: The pasta cooks right in the sauce—fewer dishes and more flavor.
- Versatile & Elegant: Perfect for an easy weeknight dinner or a dinner party side.
Ingredient Notes & Substitutions
- Unsalted Butter: Browning the butter adds a nutty, caramel-like base to the sauce. Use salted butter and reduce the added salt slightly if that’s what you have. Olive oil works in a pinch for a lighter flavor.
- Shallot: Brings gentle sweetness and depth without overpowering the lemon. Substitute 1/4 cup finely diced yellow onion.
- Garlic: Fresh cloves give the best flavor. Use 1 teaspoon garlic powder if fresh garlic isn’t available.
- Dry White Wine: Sauvignon blanc or pinot grigio add brightness and acidity. For an alcohol-free option, use more vegetable broth with a squeeze of lemon juice.
- Water or Vegetable Broth: Broth gives richer flavor, but water keeps the dish clean and bright. Chicken broth works too.
- Half and Half: The perfect balance of creaminess and lightness. Replace with heavy cream for a richer sauce.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Dried Short-Cut Pasta: Penne, fusilli, rigatoni, or shells are all excellent choices. Use gluten-free pasta if needed, but check the cook time—it may be slightly different.
- Lemon (Juice & Zest): Fresh lemon is essential for a bright, tangy finish. Add extra zest for more citrus flavor.
- Whole Milk Ricotta: Adds creaminess and a subtle sweetness to the sauce. Full-fat cottage cheese (blended smooth) or mascarpone can work as alternatives.
- Grated Parmesan Cheese: Adds salty, nutty richness. Pecorino Romano or Grana Padano will give a sharper bite if desired.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lemon Ricotta Pasta
Quick Overview
- Brown butter, shallot, and garlic.
- Bring water and half & half to a simmer.
- Stir in pasta and cook.
- Stir in lemon and cheese.
Step by Step Instructions
Watch closely as the butter melts and foams. It can go from golden to burnt in seconds.
- Brown the Butter: Melt butter over medium high heat, until the butter begins to brown.
- Sauté the Aromatics & Deglaze: Turn the heat down to medium. Add shallot and garlic. Sauté for 2-3 minutes and deglaze the pan with the wine, scraping any brown bits off the bottom of the pan.
- Build the Sauce: Add in the water, half and half, salt, and pepper. Stir until combined.
- Add Pasta: Stir in the pasta. Bring to a simmer.
- Cook: Lightly boil for 10-12 minutes covered, or until the pasta is al dente, stirring every 2-3 minutes so the pasta does not stick.
After adding the lemon, ricotta, and parmesan, turn the heat off and let the pasta rest for 5 minutes.
- Finish with Lemon & Cheese: Turn the heat off. Add lemon juice, zest, ricotta, and parmesan cheese. Stir until well combined. Let stand for 5 minutes to thicken.
Recipe Serving Suggestions
I would serve this lemon ricotta pasta with some warm, crusty bread or a protein! Here are my picks:
- Homemade French Bread: With just 4 basic ingredients, you’ll get two golden, crusty loaves with soft, fluffy centers.
- Garlic Bread Rolls: Perfectly golden on the outside and tender on the inside, they are filled and finished with savory garlic parsley butter.
- Baked Chicken Cutlets: These crispy chicken cutlets are prepared a bit more like traditional Italian chicken cutlets with breading on both sides.
- Grilled Shrimp Skewers: Perfectly grilled and smoky, they’re great as an appetizer or a light main course.
Make Ahead & Storage
- Refrigerator: Store leftover lemon ricotta pasta in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat in the microwave in a microwave safe dish in 30 second increments until heated through, stirring occasionally. You can also reheat the lemon pasta on the stove over medium heat, stirring frequently.
Expert Tips
- Brown Butter First: Don’t rush this step. Browned butter creates a rich, nutty base that makes the sauce taste gourmet.
- Use Good Quality Cheese: I highly recommend using freshly grated parmesan reggiano for the best flavor. Be sure to use whole milk ricotta. I really like the brand, Liuzzi.
- Use Fresh Lemon Juice & Zest: Bottled juice lacks the same brightness. Zest first, then juice for easier prep.
- Simmer, Don’t Boil Hard: A gentle simmer cooks the pasta evenly and keeps the sauce creamy instead of reducing too quickly.
- Reserve a Splash of Liquid: If the pasta seems too thick after resting, stir in a few tablespoons of hot water or broth to loosen.
- Don’t Forget Finishing Touches: Garnish with lemon zest and basil. The extra lemon zest and basil on top really brighten up the dish.
Most Common Mistakes
- Adding Lemon Too Early: Lemon juice can curdle dairy if added while the sauce is still boiling. Turn off the heat first.
- Overcooking the Pasta: Remember it continues to cook as it rests. Stop when it’s just al dente to avoid mushy noodles.
- Not Stirring Often Enough: Pasta can clump and scorch on the bottom if left unstirred during the simmer.
- Serving Too Soon: The sauce needs a 5-minute rest to thicken and cling to the pasta. Skipping this makes it soupy.
Additions & Variations
- Add Greens: Stir in 2–3 cups baby spinach or arugula or 1–2 cups chopped kale during the last 2 minutes of cooking until wilted.
- Protein Boost: Top with grilled chicken, shrimp, or seared scallops for a heartier main dish.
- Kick of Heat: Sprinkle in crushed red pepper flakes or a pinch of cayenne when sautéing the garlic.
- Double the Recipe: Use a full pound package (16 ounces) of pasta. Be sure to use a large pot.
- Baked Lemon Ricotta Pasta: Undercook the pasta slightly (reduce cook time by a couple of minutes). Toss about 2/3 cup of panko bread crumbs with 2 Tablespoons of melted salted butter. Pour the pasta into a lightly greased oven safe dish and top with bread crumbs. Bake at 425, until the bread crumbs have browned.
Recipe FAQs
Does ricotta cheese melt?
It does not melt in the same way that semi hard cheeses do. It will combine into the sauce seamlessly but it does not get gooey or stringy, like mozzarella. It is similar to goat cheese, queso blanco, or mascarpone in that way.
More Pasta Recipes
One Pot Lemon Ricotta Pasta
This creamy Lemon Ricotta Pasta is the perfect weeknight dinner—bright, garlicky, and ready in about 30 minutes. Al dente pasta simmers directly in a silky sauce of butter, shallot, garlic, white wine, and half-and-half. Fresh lemon juice and zest bring a sunny pop of flavor, while whole milk ricotta and parmesan create a luscious, restaurant-worthy finish. Serve with a sprinkle of extra parmesan and fresh basil for a fresh and vibrant vegetarian main.
Equipment
- Large Pot
Ingredients
- 1 Tablespoon unsalted butter*
- 1 small shallot, diced finely*
- 5-6 cloves garlic, pressed or minced finely
- 1/3 cup dry white wine*
- 2 cups water or vegetable broth
- 1 cup half and half
- 1 teaspoon salt
- fresh cracked black pepper
- 8 ounces dried short cut pasta*
- 1 lemon juiced and zested, plus more for serving
- 1 cup whole milk ricotta
- 1/2 cup grated parmesan cheese, plus more for serving
- basil for serving
Instructions
- Brown the Butter: Melt butter over medium high heat, until the butter begins to brown.1 Tablespoon unsalted butter*
- Sauté the Aromatics & Deglaze: Turn the heat down to medium. Add shallot and garlic. Sauté for 2-3 minutes and deglaze the pan with the wine, scraping any brown bits off the bottom of the pan.1 small shallot,, 5-6 cloves garlic,, 1/3 cup dry white wine*
- Build the Sauce: Add in the water, half and half, salt, and pepper. Stir until combined.2 cups water or vegetable broth, 1 cup half and half, 1 teaspoon salt, fresh cracked black pepper
- Add Pasta: Stir in the pasta. Bring to a simmer.8 ounces dried short cut pasta*
- Cook: Lightly boil for 10-12 minutes covered, or until the pasta is al dente, stirring every 2-3 minutes so the pasta does not stick.
- Finish with Lemon & Cheese: Turn the heat off. Add lemon juice, zest, ricotta, and parmesan cheese. Stir until well combined. Let stand for 5 minutes to thicken.1 lemon juiced and zested,, 1 cup whole milk ricotta, 1/2 cup grated parmesan cheese,, basil for serving
Did you make this recipe? Leave a comment below!
Notes
- Unsalted Butter: Browning the butter adds a nutty, caramel-like base to the sauce. Use salted butter and reduce the added salt slightly if that’s what you have. Olive oil works in a pinch for a lighter flavor.
- Shallot: Brings gentle sweetness and depth without overpowering the lemon. Substitute 1/4 cup finely diced yellow onion or 2 green onions (white parts only).
- Dry White Wine: Sauvignon blanc or pinot grigio add brightness and acidity. For an alcohol-free option, use more vegetable broth with a squeeze of lemon juice.
- Dried Short-Cut Pasta: Penne, fusilli, rigatoni, or shells are all excellent choices. Use gluten-free pasta if needed, but check the cook time—it may be slightly different.
- Brown Butter First: Don’t rush this step. Browned butter creates a rich, nutty base that makes the sauce taste gourmet.
- Use Good Quality Cheese: I highly recommend using freshly grated parmesan reggiano for the best flavor. Be sure to use whole milk ricotta. I really like the brand, Liuzzi.
- Simmer, Don’t Boil Hard: A gentle simmer cooks the pasta evenly and keeps the sauce creamy instead of reducing too quickly.
- Reserve a Splash of Liquid: If the pasta seems too thick after resting, stir in a few tablespoons of hot water or broth to loosen.
Nutrition
Calories: 668kcal | Carbohydrates: 68g | Protein: 27g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1193mg | Fiber: 3g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
