Creamy Lemon Pasta

It just takes a few simple ingredients to make this satisfying pasta.

By
Laurel Randolph
Laurel Randolph
Laurel Randolph
Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."
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Updated April 01, 2024
Laurel Randolph
creamy lemon pasta in a bowl at a table setting with another serving in a plate, a glass of water, table napkin, and a bowl of sliced lemons, and forks

Simply Recipes / Mihaela Kozaric Sebrek

When citrus season arrives, I simply can’t get enough. I always have half a dozen lemons ready to go no matter what time of year, and I go through them at a regular clip. When the acidic fruits are in season, then my stock of lemons, limes, oranges, and the like doubles and triples. 

Why on earth do I go through so many lemons? I add a squeeze or two of fresh lemon to just about everything I make. The vibrant, acidic juice perks up everything it touches, and lemon zest adds a freshness that cannot be beaten. Whether sweet or savory, few things emerge from my kitchen without at least a touch of lemon.

A surplus of lemons led to the development of this creamy lemon pasta recipe. One of my favorite Italian flavor combinations is lemon and ricotta, and it serves me well in the pasta sauce. It’s creamy, savory, salty, tangy, and comforting, all in under 30 minutes. Perfect for dinner any night of the week!

The Key to a Creamy Sauce

While you can certainly get a creamy sauce from heavy cream, I wanted to make a cheesier pasta that manages to feel a bit lighter. The combination of ricotta cheese, Parmesan, and pasta water is the ticket.

For a creamier, dreamier sauce, send the cheeses and lemon through a food processor. Whipping the ricotta and other ingredients makes the sauce velvety smooth. A dose of starchy pasta water helps thin it down and make it even creamier.

The Creaminess Won't Last Forever

Note that while this sauce is creamy and delicious, it doesn’t hold its creaminess as long as a standard cream-based sauce. Serve and enjoy right away for the best results. If it dries up on you a bit, add pasta water, regular water, or cream a splash at a time and toss.

creamy lemon riccotta pasta in a bowl surrounded by a table napkin, a glass of water, and a bowl of sliced lemons

Simply Recipes / Mihaela Kozaric Sebrek

Easy Tweaks

Here are some easy changes you can make to the recipe:

  • Swap the ricotta cheese for cottage cheese. Don’t skip the blending step if you use cottage cheese to ensure a smooth, creamy sauce.
  • For a bit of spice, add a big pinch of red pepper flakes along with the garlic.
  • For some added nutrition and a pop of green, add 3 to 4 cups of fresh baby spinach to the pan after cooking the garlic, stirring until it wilts. Frozen green peas or frozen chopped broccoli are also good choices—add up to a cup. 
  • Top with sliced cooked chicken breasts for an extra dose of protein.

Pasta Night In 30 Minutes or Less

Creamy Lemon Pasta

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 12 ounces pasta, any shape

  • 2 1/4 teaspoons kosher salt, divided, plus more to taste

  • 1 cup (8 ounces) ricotta cheese

  • 1/3 cup (1.25 ounces) freshly grated Parmesan cheese, plus more for garnish

  • 1 to 2 lemons

  • Freshly ground black pepper

  • 2 teaspoons olive oil

  • 3 cloves garlic, minced

  • Fresh basil or parsley leaves, for garnish

Method

  1. Cook the pasta:

    Bring a large pot of water to boil and season with 2 teaspoons salt. Add the pasta and stir. Cook to al dente according to the package directions. Reserve 1 cup of pasta water before draining.

  2. Meanwhile, make the sauce:

    While the water comes to a boil and the pasta cooks, make the sauce. For an extra creamy sauce, add the ricotta and Parmesan to a small to medium food processor fitted with the blade attachment.

    Zest a lemon and squeeze 1 to 2 lemons until you have 2 tablespoons of juice. Add to the cheeses.

    Season with 1/4 teaspoon salt and several grinds of pepper and blend until very creamy. 

    Simple Tip!

    For a quicker but less creamy pasta, skip blending. Measure out and set the cheeses aside and zest and juice the lemon so it’s all ready to go.

  3. Heat up the sauce and add the pasta:

    Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds to 1 minute. Turn the heat to low and add the ricotta cheese, Parmesan, and lemon mixture. Add 1/4 cup of reserved pasta water and stir to thoroughly combine.

    Once the pasta is cooked and drained, add it to the sauce. Turn the heat up to medium-low and toss until the sauce thickens enough to coat the noodles without becoming dry, 3 to 4 minutes. Give it a taste, adding more salt, pepper, and lemon juice as needed. 

    Simple Tip!

    If the mixture becomes too dry, add more pasta water, a splash or two at a time to thin the sauce and make it creamier. The sauce will thicken as it sits.

  4. Serve:

    Serve immediately topped with more Parmesan cheese and fresh basil or parsley.

    This pasta is best served and eaten fresh. If you end up with leftovers, store in an airtight container for up to 4 days and add a drizzle of cream or water before reheating.

    Love the recipe? Leave us stars and a review below!

Nutrition Facts (per serving)
338 Calories
10g Fat
53g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 338
% Daily Value*
Total Fat 10g 12%
Saturated Fat 5g 23%
Cholesterol 25mg 8%
Sodium 930mg 40%
Total Carbohydrate 53g 19%
Dietary Fiber 7g 26%
Total Sugars 9g
Protein 16g
Vitamin C 109mg 545%
Calcium 295mg 23%
Iron 3mg 15%
Potassium 470mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.