Lemon Ricotta Pasta

Back in the early COVID days, I put together a simple lemon pasta that quickly became a go-to for easy, low-effort meals—and it’s still on rotation today. It’s the kind of recipe you can keep simple or build on, adding sautéed shrimp or roasted veggies and calling it a day. But if you want to take it up a notch, adding homemade ricotta and a walnut gremolata transforms it into something that feels truly restaurant-worthy. I may have even impressed myself with this combination!

A Recipe Built on Staples

This recipe brings together two staples I’ve been making for years: my go-to homemade ricotta (inspired by Ina Garten) and my walnut gremolata. On their own, they’re great—but together, they create something that feels really balanced and complete. You get the creamy richness from the ricotta, brightness from the lemon, and a fresh, herby crunch from the gremolata. And while this dish is vegetarian, feel free to add an animal protein to complete your meal.

Ingredients (with Details)

For the Pasta:

• 1 pound pasta (spaghetti, linguine, or short pasta) – Use your favorite shape; longer noodles work especially well for coating in the ricotta sauce.
• 2 cups homemade ricotta – The star of the dish. Fresh ricotta makes all the difference here—it’s creamier, lighter, and has a more delicate flavor than store-bought. You could use store-bought, but once you make homemade you may never again!
• 1/2 cup lemon juice – Adds brightness and balances the richness of the ricotta. The zest brings concentrated citrus flavor, while the juice adds freshness.
• ¼ cup reserved pasta water – Helps loosen the sauce and create a silky texture that coats the noodles.
• Olive oil – You’ll use a drizzle of olive oil to saute the garlic cloves, but you need an additional 1/4 cup to make the sauce for this dish.
• Garlic cloves: Sautéing them until they’re golden brown, the garlic adds depth and flavor. Use as much as your heart measures!
• ¼ cup Grated Parmesan: you might be asking if you need ricotta and parmesan and the answer is yes!
• Black pepper and some red pepper flakes, to taste – Essential for balancing and enhancing all the flavors.

For the Walnut Gremolata:

• ¼ cup walnuts, finely chopped and toasted – Add crunch and a slightly earthy, nutty flavor.
• ¼ cup tightly packed fresh parsley, finely chopped – Brings freshness and color.
• 2 small garlic cloves, finely minced – Adds a sharp, savory bite.
• Zest of 1 lemon – Ties in with the pasta and enhances the brightness.
• ⅛ teaspoon black pepper
• ¼ tablespoon olive oil – Helps bring the mixture together.
• Pinch of salt – Balances the flavors.

How to Make Lemon Ricotta Pasta

1. Cook the Pasta: Bring a pot of water to a boil and cook pasta according to package instructions. Reserve about 1 cup of pasta water before draining.
2. Make the Sauce: Drizzle a little olive oil (just about a teaspoon) in a small sauté pan. Once the oil is hot, sauté the garlic for about 2-3 minutes. Be careful not to let it get too brown! Meanwhile in a large bowl, whisk 1 cup of the ricotta, Parmesan, lemon juice, olive oil, black pepper and red pepper flakes. Stir until smooth. Add ¼ cup of the reserved cooking liquid at a time as needed to help the sauce come together. (You might only need just a tablespoon. Only add more pasta water if you need to thin out the sauce).
3. Prepare the Walnut Gremolata: In a small bowl, mix together the chopped walnuts, parsley, garlic, lemon zest, olive oil, and salt. Set aside.
4. Combine Pasta and Sauce: Add the hot pasta to the ricotta mixture. Toss gently, to create a creamy, silky sauce.
5. Serve & Top: Use the remaining 1/2 cup of ricotta. Divide into bowls and top with the walnut gremolata for added texture and flavor.

Tips for the Best Lemon Ricotta Pasta

• Use high-quality ricotta – Homemade makes a big difference in texture and flavor
• Don’t skip the pasta water – It helps create that creamy consistency but also allows you to thin out the sauce if you need to!
• Add gremolata just before serving – Keeps the texture fresh and vibrant
• Taste and adjust – Add more lemon or salt as needed

Easy Variations

• Add sautéed spinach or kale for extra greens
• Top with grilled chicken or shrimp for added protein
• Swap walnuts for almonds or pistachios
• Use whole wheat or a ‘protein’ pasta for added fiber

Nutrition Note

This dish offers a balance of carbohydrates, fats, and some protein, especially when using whole milk ricotta. Pairing it with a side of vegetables or adding greens like spinach or arugula can round it out even more. Additionally, you can add animal protein to round out the meal. This lemon ricotta pasta is a great example of how a few simple components can come together to create something really satisfying. It’s fresh, flavorful, and flexible—one of those recipes you can come back to again and again.

Other Pasta Recipes

• Baked Feta Pasta
• Skillet Lasagna
• Easy Shrimp and Veggie Pasta
• One-Pot Pasta

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