Lemon Ricotta Pasta

Total Time

Prep/Total Time: 20 min.


6 servings

Updated: Oct. 31, 2023
This pasta is a perfect weeknight dinner, especially during the spring and summer months because of the bright lemon flavor. It also tastes great topped with a sprinkle of crushed red pepper and basil. —Taste of Home Test Kitchen


  • 12 ounces uncooked spaghetti
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh parsley


  1. Cook spaghetti according to package directions.
  2. In a small bowl, whisk ricotta, Parmesan, oil, lemon zest, salt and pepper. Drain spaghetti, reserving 1/2 cup cooking liquid. Whisk the cooking liquid into ricotta mixture.
  3. Return pasta to pot. Add ricotta mixture and toss to coat. Cook, stirring over low heat or until heated through. Sprinkle with parsley and additional lemon zest.
Lemon Ricotta Pasta Tips

What else can you add to lemon ricotta pasta?

If you are looking for some texture, consider adding crumbled bacon or crispy prosciutto. These little pops of protein will not only add texture, but also a nice savory bite to this already delicious pasta! Find more ideas by checking out other savory citrus recipes.

What do you serve with lemon ricotta pasta?

This pasta would be a great base for our savory rubbed roast chicken. Pair it with Parmesan asparagus and you'll have a whole feast for your table!

How should you reheat leftover lemon ricotta pasta?

If stored in an airtight container in the refrigerator, lemon ricotta pasta can last for up to 4 days. To reheat leftovers, gently warm the pasta in a large skillet on the stovetop over low heat until heated through. If needed, give it a splash of water as needed to thin the sauce. Stir the pasta often and give it a squeeze of some fresh lemon juice to finish, and you’ll never even know it was leftovers. If you liked this recipe, check out other ways to make spaghetti and other lemon recipes, both sweet and savory.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

1 cup: 305 calories, 8g fat (4g saturated fat), 20mg cholesterol, 310mg sodium, 45g carbohydrate (4g sugars, 2g fiber), 13g protein.