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Creamy Lemon Ricotta Pasta

Creamy Lemon Ricotta Pasta tosses tender fettuccine or linguine in a silky ricotta-Parmesan sauce with fresh lemon, garlic, and herbs. Simmered briefly to coat the noodles and finished with basil, parsley, and extra Parmesan for bright, comforting flavor in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz fettuccine or linguine Use either pasta shape.
  • 1 tbsp salt For pasta water.
Lemon Ricotta Sauce
  • 1.5 cup whole milk ricotta cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 2 clove garlic, minced
  • 1 lemon, zest and juice
  • 0.5 cup reserved pasta water
  • 2 tbsp heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp crushed red pepper flakes Optional.
Garnish
  • 0.25 cup Fresh basil leaves
  • 0.25 cup Chopped parsley
  • 0.25 cup Extra grated Parmesan
  • 1 Lemon wedges
  • 1 pinch Fresh cracked black pepper

Equipment

  • 1 large pot
  • 1 large skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Look for rolling bubbles that keep moving even after you stir.
  2. Cook the pasta until al dente according to the package directions. Taste one noodle near the end to confirm it still has a firm bite.
  3. Reserve ½ cup of the pasta water before draining. Measure it before you pour off the rest.
Make the lemon ricotta sauce
  1. Melt the butter in a large skillet over medium heat. Wait until it foams slightly, indicating it’s hot enough for the garlic.
  2. Add the garlic and cook for 30 seconds until fragrant. Watch for a fragrant aroma without letting it brown.
  3. In a bowl, combine the ricotta, Parmesan, lemon zest, lemon juice, heavy cream, Italian seasoning, salt, and pepper. Stir until smooth and evenly flavored.
Toss and finish
  1. Add the cooked pasta to the skillet. Toss to coat lightly with the butter and garlic.
  2. Pour in the ricotta mixture. Stir gently so the sauce begins to cling to the noodles.
  3. Gradually stir in the reserved pasta water until the sauce becomes silky and coats the pasta. Add a little at a time and stop when it looks glossy.
  4. Simmer gently for 1–2 minutes without boiling. Keep bubbles minimal so the sauce stays creamy.
  5. Stir in fresh basil and parsley. Fold just until wilted and fragrant.
  6. Garnish with additional Parmesan, lemon zest, and cracked black pepper. Serve immediately with lemon wedges for brightness.

Notes

Pro tip: add pasta water gradually—start with a splash, then increase until the sauce turns glossy and coats the fettuccine. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently with a splash of water to loosen the sauce. Freezing isn’t recommended because ricotta-based sauces can grain when thawed. For a dietary swap, use lactose-free ricotta and lactose-free Parmesan (or a lactose-free hard cheese) to keep the same creamy texture.