Easy Lemon Ricotta Pasta

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Easy Lemon Ricotta Pasta


This vegetarian dish is perfect for a satisfying weeknight meal, with its creamy ricotta and bright lemon flavors (from both zest and juice, just like lemon risotto). Made with just a few simple ingredients and pantry staples, dinner is ready in less than 30 minutes!


– 16 oz. cavatappi (or similar shape pasta) – 2 Tbsp. butter – 1/2 cup panko bread crumbs – 3 cloves garlic – 1 lemon (about 1 Tbsp. zest and 1/4 cup juice) – 1 Tbsp. olive oil – 16 oz. whole milk ricotta cheese

How to Make Lemon Ricotta Pasta

Prep Ingredients


Gather and prep ingredients needed. Cook pasta. Boil large pot of water and cook pasta (don’t forget to salt the pasta water!)

Toast breadcrumbs

Melt butter in a small nonstick skillet over medium-low heat and add panko bread crumbs. Stir frequently and cook until golden brown, removing from heat and transferring to a bowl immediately to stop cooking.


Make lemon ricotta cheese sauce

Heat oil in large skillet and add garlic. Cook until fragrant, being careful not to burn. Add in ricotta cheese and lemon juice and whisk until smooth. Add pasta water and lemon zest and whisk until smooth.


Finish ricotta and lemon pasta


Add pasta to lemon ricotta sauce and toss together. Stir over heat, until sauce is thickened if necessary. Serve with toasted breadcrumbs.