Name: Creamy Lemon Ricotta Pasta Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 pound farfalle pasta (or any other short pasta); salt for pasta water; 4 Tablespoons butter; 3 Tablespoons extra-virgin olive oil (divided); 2 tsp lemon zest and juice (from 1 large organic lemon); 1 cup whole fat ricotta; ½ cup finely shredded Parmigiano Reggiano cheese; sea salt for sprinkling; freshly ground black pepper; 2 Tablespoons Italian parsley (chopped, no stems)

Jump to Recipe· 3.8 from 6 reviews

I absolutely adore this Creamy Lemon Ricotta Pasta Recipe because it’s my go-to for a quick, fresh, and indulgently creamy meal that feels special but takes less than 10 minutes to make from start to finish. The bright lemon zest and juice blend beautifully with the smooth ricotta cheese, while the browned butter adds that irresistible nutty depth. It’s one of those dishes that feels both luxurious and comforting, perfect for when I want something simple yet impressive without a ton of fuss.

Why You’ll Love This Creamy Lemon Ricotta Pasta Recipe

I have to say, the flavor profile of this recipe is honestly one of my favorites. The balance between the tangy lemon and the rich, creamy ricotta is so refreshing, yet satisfying. The browned butter introduces a warm, toasted note that elevates the entire dish, making each bite melt perfectly on your tongue. I love how the Parmigiano Reggiano adds a salty, sharp contrast that rounds everything out beautifully. Every time I make this pasta, it feels like I’m enjoying a restaurant-quality meal in my own kitchen!

Besides the incredible taste, what really makes this dish stand out to me is how effortless it is to prepare. I usually have all the ingredients on hand, and the whole process takes less than ten minutes from boiling the pasta to serving it up. That is a huge win on busy weeknights or when unexpected guests drop by. It’s elegant enough for a cozy dinner party but simple enough for a speedy midweek dish. Whenever I want dinner that’s both quick and impressive, this Creamy Lemon Ricotta Pasta Recipe is my absolute first choice.

Ingredients You’ll Need

The image shows a white marbled surface with ingredients set out for cooking. In the center, there is a large clear glass bowl filled with light yellow uncooked bowtie pasta. Surrounding it are smaller clear glass bowls, each containing different ingredients: one with white coarse salt, one with black pepper granules, one with grated parmesan cheese, and another with a square piece of butter. To the left, there is a cluster of fresh green parsley leaves and two whole yellow lemons placed next to a white container filled with a creamy white substance. The scene is clean and bright, with a neat arrangement of ingredients ready for use. Photo taken with an iphone --ar 4:5 --v 7

The ingredients here are straightforward but so essential for creating the perfect blend of creamy, tangy, and savory flavors. Each component plays a crucial role—from the farfalle pasta’s bite to the brightness of the lemon, and the richness of the ricotta, this team makes magic happen on your plate.

Faralle pasta: I recommend farfalle because its shape holds the sauce wonderfully, but feel free to use any short pasta you like.
Salt for pasta water: Essential for seasoning the pasta from the inside out, ensuring every bite is flavorful.
Butter: The base of the browned butter sauce that adds a nutty, caramelized richness to the dish.
Extra-virgin olive oil: Used in two stages to add depth, help bind the sauce and add a fruity finish.
Lemon zest and juice: Fresh lemon is the star here, giving the pasta a zingy brightness that cuts through the creaminess.
Whole fat ricotta: This creamy cheese is key for that luscious texture and mellow flavor.
Sea salt: For seasoning, I like using flaky sea salt at the end to add a delicate crunch and enhance flavor.
Freshly ground black pepper: Adds just the right amount of gentle heat.
Parmigiano Reggiano cheese: Finely shredded, it melts into the ricotta mixture, enriching the sauce with a salty, umami punch.
Italian parsley: Fresh chopped parsley adds a pop of color and a fresh herbal note that brightens the presentation.

Directions

Step 1: Bring a large pot of water to a rolling boil and generously salt it—this step is crucial for flavorful pasta. Once boiling, add your farfalle pasta.

Step 2: Cook the pasta until just shy of al dente—about one minute less than the package instructions recommend—because you’ll finish cooking it in the sauce shortly. This helps the pasta soak up flavor without becoming mushy.

Step 3: While the pasta cooks, start your sauce. Heat a large skillet over medium heat and add the butter. Watch it carefully as it melts and begins to brown, turning a lovely golden color and releasing that irresistible nutty scent.

Step 4: Just as the butter browns, add the lemon juice and zest, then stir in a tablespoon of extra-virgin olive oil. This creates the bright, tangy base that is so uplifting in each bite.

Step 5: Reserve half a cup plus two extra tablespoons of pasta cooking water, then drain the pasta. Add half a cup of this starchy water to the skillet with the browned butter sauce to help everything marry beautifully.

Step 6: Toss the pasta directly into the skillet on medium-high heat, stirring it gently with the lemon butter sauce for about two minutes. This step finishes the pasta’s cooking perfectly, allowing it to absorb the flavors.

Step 7: In a large serving bowl, combine the ricotta and the finely shredded Parmigiano Reggiano. Drizzle with a little olive oil and sprinkle with salt, then stir with a spoon to create a creamy cheese mixture. Add a tablespoon or two of the reserved pasta water here to loosen the sauce so it coats the pasta beautifully.

Step 8: Transfer the buttery lemon pasta to the bowl with the ricotta mixture and gently stir it all together until every piece is coated in that luscious, creamy sauce. Add more pasta water or olive oil if it feels too thick.

Step 9: Taste and adjust seasoning by adding more salt if needed, and plenty of freshly ground black pepper.

Step 10: Serve the pasta immediately in warm bowls, garnished with chopped Italian parsley and an optional extra sprinkle of Parmigiano Reggiano for that final touch of elegance. Dive in and enjoy the creamy, tangy goodness!

Servings and Timing

This recipe makes about 6 hearty servings—perfect for a family dinner or a small gathering of friends. Prep time is incredibly short, under five minutes since most of your work involves heating and combining ingredients. Actual cooking time is roughly five minutes once the pasta hits the boiling water, leading to a total time of about 10 minutes from start to finish. There’s no resting or cooling time required, which means you can enjoy this fresh and warm as soon as it’s ready—the ultimate quick dinner solution.

How to Serve This Creamy Lemon Ricotta Pasta Recipe

The dish is served on a white plate with a beaded edge, placed on a white marbled surface. It has about two layers of farfalle pasta mixed with a creamy white sauce, sprinkled generously with grated cheese. Small green herb pieces are scattered on top, adding contrast to the pale yellow pasta and white sauce. There are also tiny black pepper flakes and bits of yellow zest sprinkled on the dish, giving a fresh and textured look. The overall presentation is close-up, showing the creamy sauce and toppings clearly. photo taken with an iphone --ar 4:5 --v 7

When I serve this creamy lemon ricotta pasta, I love pairing it with a green vegetable side like steamed asparagus or a crisp arugula salad dressed simply with lemon and olive oil. These fresh sides complement the richness of the dish and keep the meal light and balanced. For a heartier dinner, roasted chicken or grilled shrimp works beautifully alongside this pasta, adding some protein without overwhelming the vibrant lemon and cheese flavors.

For presentation, I always make sure to sprinkle a bit of freshly chopped Italian parsley on top for that cheerful green contrast and a sprinkle of Parmigiano Reggiano to echo the cheese inside the sauce. Serving it in wide shallow bowls helps showcase the creamy sauce with plenty of surface area for that gorgeous glossy finish. Since the sauce is best enjoyed warm to fully appreciate the creamy texture, I recommend serving immediately after mixing.

As for drinks, this pasta pairs wonderfully with a crisp white wine like Pinot Grigio or a chilled Sauvignon Blanc, which echo the lemon’s brightness. If you prefer non-alcoholic options, a sparkling water with a slice of lemon or a cold herbal iced tea works perfectly to keep the flavors fresh. Whether it’s an intimate weeknight dinner or a casual weekend lunch, I love how versatile and crowd-pleasing this dish truly is.

Variations

I often experiment with this Creamy Lemon Ricotta Pasta Recipe by switching up the pasta shape—penne, orecchiette, or even fusilli all work wonderfully, each catching the sauce differently. For a gluten-free version, I simply swap in my favorite gluten-free pasta, which still gives a satisfying bite and lets all the flavors shine through.

If you want to play with flavor, stirring in some sautéed garlic or a few red pepper flakes creates a subtle heat and depth that’s irresistible to spice lovers. For a dairy-free or vegan adaptation, I’ve had great success replacing the ricotta with a cashew cream blend and using vegan parmesan shreds—this keeps the luscious, creamy texture while honoring dietary needs. Just be sure to adjust the seasoning slightly to brighten the flavors.

Another variation I like is to incorporate some fresh peas or cherry tomatoes sautéed lightly and folded in at the end. This adds a pleasant burst of freshness and a pop of color, making the dish feel even more vibrant and appealing. The lemon and ricotta base is so flexible that you can really tailor it to your mood or pantry.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store the pasta in an airtight container and keep it in the refrigerator. It will keep well for up to 3 days. I find using a shallow container helps the pasta cool evenly and prevents it from becoming mushy. It’s best to consume leftovers sooner rather than later to enjoy the freshness of the lemon and cheese.

Freezing

I generally don’t recommend freezing this pasta because the creamy ricotta sauce can separate and turn grainy when thawed. If you do want to freeze it, try freezing only the pasta without the ricotta mixture, and prepare a fresh ricotta sauce when ready to eat. Properly stored, pasta can stay frozen for up to 2 months, but the texture might not be as ideal as freshly made.

Reheating

To reheat, I gently warm the pasta in a skillet over low to medium heat, adding a splash of water or olive oil to loosen the sauce and prevent sticking. Avoid microwaving it dry, as that tends to dry out the ricotta sauce and change its creamy texture. Stirring gently and heating slowly helps bring back that luscious creaminess as if it was freshly made.

FAQs

Can I use other types of cheese instead of ricotta?

Absolutely! While ricotta is essential for the creamy texture, you can experiment with mascarpone for an even richer feel or blend ricotta with a bit of cream cheese. Just be mindful that the tanginess of the lemon may need adjusting if you go for a milder cheese.

Is it necessary to brown the butter?

Browned butter is a key flavor element here, adding nutty depth and complexity that bright lemon alone can’t provide. You can skip browning for a lighter sauce, but I definitely recommend giving it a try to experience how it elevates the whole dish.

What pasta shapes work best for this recipe?

I love farfalle because the little “bowties” catch the sauce beautifully, but short, ridged pastas like penne, rigatoni, or orecchiette also hold sauce well. Avoid thin or long pastas like spaghetti, which won’t cling to the ricotta sauce as well.

Can I make this recipe dairy-free or vegan?

Yes! Swap out the ricotta for a creamy cashew or tofu-based substitute and use vegan butter and cheese alternatives. The key is to keep the creamy texture and balance the lemon’s acidity with the richness from the substitute.

How do I achieve the perfect pasta texture for this dish?

Cook the pasta until just before al dente—about one minute less than package instructions—since it will finish cooking briefly in the sauce. This method ensures the pasta is perfectly tender but still has a firm bite, so it doesn’t get mushy when combined with the sauce.

Conclusion

If you’re looking for a fast, flavorful dinner that tastes like a dream and never fails to impress, I can’t recommend this Creamy Lemon Ricotta Pasta Recipe enough. It’s fresh, comforting, and simply delicious—a recipe I’ve made time and again and will keep returning to whenever I want to treat myself or friends to something truly special without spending hours in the kitchen. Give it a try, and I promise it’ll become one of your favorites too!