Introduction

Lemon Ricotta Pasta with Fresh Herbs is a dish that captures the very essence of spring and summer dining. Light yet satisfying, creamy without being heavy, it balances the tangy brightness of lemon with the smooth richness of ricotta cheese. Fresh herbs like basil, parsley, and chives add a burst of freshness, while the pasta provides the comforting foundation.

This pasta feels both elegant and rustic—a dish that can be served for a quick weeknight dinner, but also impressive enough for a dinner party. It is wholesome, vegetarian-friendly, and comes together in under 30 minutes, making it perfect for busy lifestyles.

Why I Love This Recipe

I love this recipe because it celebrates the simplicity of fresh ingredients. The creamy ricotta sauce has a cloud-like texture that feels indulgent but not overly rich, and the lemon zest and juice bring brightness that keeps every bite refreshing. The addition of fresh herbs makes it taste like a garden on your plate.

What makes it even more lovable is how versatile it is—you can enjoy it warm, at room temperature, or even chilled as a pasta salad. It’s a recipe that always feels comforting yet never boring.

Why It’s a Must-Try Dish

• Quick and easy – ready in less than 30 minutes.
• Light yet creamy – a perfect balance of indulgence and freshness.
• Fresh ingredients – highlights lemon, ricotta, and herbs beautifully.
• Versatile – can be served warm or cold, as a main or side dish.
• Family-friendly – appealing to both kids and adults.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Servings and Nutrition

• Servings: 4
• Calories per Serving: ~450 kcal
• Course: Main dish (can also be a side)
• Cuisine: Italian-inspired

Ingredients

• 12 oz (340 g) pasta (spaghetti, linguine, or rigatoni work well)
• 1 cup ricotta cheese (whole milk recommended for creaminess)
• 1 large lemon (zest and juice)
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• 1/2 tsp salt (plus more for pasta water)
• Freshly ground black pepper, to taste
• Reserved pasta water (about 1/2–1 cup)

Cooking Directions

Step-by-Step Preparation Method

1. Cook the pasta
   • Bring a large pot of salted water to a boil.
   • Cook pasta until al dente according to package directions.
   • Reserve 1 cup of pasta water, then drain.
2. Prepare the ricotta mixture
   • In a large bowl, combine ricotta, lemon zest, lemon juice, Parmesan cheese, salt, and black pepper.
   • Mix until smooth and creamy.
3. Sauté garlic
   • In a skillet, heat olive oil over medium heat.
   • Add minced garlic and sauté until fragrant (about 1 minute). Do not let it burn.
4. Combine pasta with sauce
   • Add hot pasta to the ricotta mixture, tossing well.
   • Pour in some reserved pasta water a little at a time until the sauce reaches a silky, creamy consistency.
5. Add herbs and finish
   • Stir in fresh basil, parsley, and chives.
   • Toss well and adjust seasoning with extra salt, pepper, or lemon juice as needed.
6. Serve immediately
   • Garnish with extra Parmesan, herbs, and a drizzle of olive oil if desired.

How to Serve

• Serve warm in shallow pasta bowls for a comforting dinner.
• Garnish with extra lemon zest and fresh herbs for presentation.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Can also be served chilled as a light pasta salad for summer gatherings.

Recipe Tips

• Use whole milk ricotta for the creamiest texture.
• Reserve pasta water—it’s the secret to making the sauce silky.
• Fresh lemon juice is essential; bottled juice won’t give the same brightness.
• Taste before serving—sometimes an extra squeeze of lemon brings the dish to life.

Variations

• With Vegetables: Add sautéed spinach, peas, asparagus, or zucchini for more freshness.
• With Protein: Mix in grilled chicken, shrimp, or salmon for a heartier meal.
• Spicy Kick: Add red pepper flakes for a touch of heat.
• Nutty Twist: Top with toasted pine nuts or walnuts for extra crunch.
• Herb Swap: Use dill, mint, or arugula for a different flavor profile.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended, as ricotta-based sauces lose their creamy texture when frozen.
• Reheating: Warm gently on the stove with a splash of water or milk to restore creaminess.

Special Equipment Needed

• Large pot for pasta
• Skillet for garlic and oil
• Mixing bowl for ricotta mixture
• Microplane or zester for lemon
• Tongs or pasta fork for tossing

FAQ

Q: Can I make this dish with low-fat ricotta?
Yes, but whole milk ricotta gives a much creamier and richer flavor.

Q: What type of pasta works best?
Long pasta like spaghetti or linguine works beautifully, but short pasta like rigatoni or penne also holds the sauce well.

Q: Can I make this ahead of time?
You can prepare the ricotta mixture ahead, but for best results, combine with hot pasta just before serving.

Q: Is this dish vegetarian?
Yes! Just make sure your Parmesan cheese is vegetarian-friendly (some brands use animal rennet).

Conclusion

Lemon Ricotta Pasta with Fresh Herbs is the perfect example of a dish that’s both comforting and refreshing. With its creamy ricotta base, zesty lemon, and fragrant herbs, it offers a light yet satisfying meal that celebrates simplicity and freshness. Whether served warm for dinner or chilled as a summer pasta salad, this recipe is a must-try for anyone who loves Italian-inspired flavors with a bright, modern twist.