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This Lemon Ricotta Pasta is light, fresh, and deliciously creamy! Made with just 5 simple ingredients, it’s delicious all on its own and makes the perfect base for any of your favorite proteins!

What if I told you that I have the ONLY spring pasta recipe you need? Or summer pasta recipe, for that matter!? Well, this 5-ingredient Lemon Ricotta Pasta is it!

It’s the simplest of all pasta dishes, and yet somehow just so perfect. Between the creamy ricotta and the peppery arugula and the bright, fresh lemon, it’s a bit like a lightened up version of alfredo. It has the most delicious flavor… and I’m definitely here for it.

It makes the perfect easy weeknight meal and is delicious on its own OR with the addition of Blackened Salmon, Blackened Chicken or any of your favorite proteins! No matter how you serve it, I can guarantee this is one you’re going to be making all season long.

what you’ll love about this recipe

5 ingredients: We love a recipe with a short ingredient list, and this is exactly that. All you need is cooked pasta, ricotta, lemon, arugula, and Parmesan cheese… and you have yourself a deliciously addictive dinner!

Light & fresh: It’s made with light, fresh ingredients! Between the lemon, ricotta, and arugula, you’ll almost forget you’re eating pasta!

Versatile: It’s perfectly delicious as is, and it’s also a delicious base to add to. Whether it’s grilled veggies, chicken, shrimp, salmon, or something else… this pasta has endless possibilities!

what you’ll need for this recipe

Pasta – I used 12 ounces of angel hair pasta to keep this nice and light. You can feel free to use any type of noodle and any variety (gluten free, whole wheat, chickpea, etc.)

Pasta water – I saved 1 cup of the starchy pasta water for the sauce. (You may not use all of it.)

Ricotta cheese – I used 16 ounces of whole milk ricotta cheese as the base of the sauce. My favorite brand is BelGioioso – it’s the smoothest and creamiest I’ve tasted! Feel free to use a skim milk option if you prefer.

Lemon – I used one whole lemon, both the zest and the juice. If you don’t have a zester, it’s a total game changer!

Arugula – I added 2 cups of baby arugula for a fresh pop of green. I love arugula for its peppery flavor and tender leaves. Not an arugula fan? Feel free to substitute baby spinach or baby kale.

Salt & pepper – I kept the seasonings light with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Check out my ideas below for switching up the flavors in this recipe!

Parmesan – I added a healthy dose (about 1 cup) of freshly shredded Parmesan cheese for garnish. Feel free to add as little or as much as you’d like! (I always opt for more!)

how to make lemon ricotta pasta

Boil the pasta. In a large pot, cook the noodles al dente according to package instructions. Drain, being sure to reserve 1 cup of pasta water for the sauce. Pasta water can be saved in a small bowl or liquid measuring cup. Transfer the drained noodles back to the pan.

Make the sauce. In a medium mixing bowl, combine the ricotta, fresh lemon juice, lemon zest, salt and pepper. Whisk in 1/2 cup of the reserved pasta water.

Add the pasta & arugula. Add the arugula and sauce to the noodles in the pan. Heat on medium-low, stirring regularly, until pasta is fully coated and sauce is heated through. (*If sauce is too thick, slowly add additional pasta water to achieve desired consistency.)

Add the cheese & garnish. Remove from heat and stir in the Parmesan cheese. Garnish with fresh cracked pepper, fresh basil, and/or crushed red pepper flakes to taste. Enjoy as is or topped with your favorite proteins or veggies!

Recipe Variations

Use any type of pasta noodles (fettuccine, rigatoni, spaghetti, penne, cavatappi)
Substitute baby spinach or baby kale for the baby arugula
Add fresh basil, tarragon or any of your favorite fresh herbs
Add chopped sun-dried tomatoes or artichoke hearts
Use vegetable or chicken broth in place of pasta water
Add additional seasonings as desired (I would suggest 1/2 – 1 teaspoon garlic powder, onion powder, Italian seasoning, lemon pepper, or red pepper flakes)
Substitute crumbled feta for the Parmesan
Stir in additional grilled or sautéed veggies (mushrooms, onions, bell peppers, broccoli, tomatoes)
Top with your protein of choice (we love this pasta with our Blackened Salmon or Blackened Chicken!)

what is pasta water?

Pasta water is the liquid that’s leftover from cooking your pasta. It’s what you typically dump down the drain during the “drain your pasta” step.

why save pasta water?

Pasta water is filled with starch and salt, which lend delicious texture and flavor to your sauce. It’s a delicious alternative to chicken broth and the “secret ingredient” in most authentic Italian recipes!

Storing & Reheating

Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer the pasta to a small saucepan. Add a small amount (1-2 Tablespoons) of chicken broth, water, or reserved pasta water to the pan. Heat on medium-low heat, stirring occasionally, until warmed through.

what to serve with lemon ricotta pasta

This pasta is so light and fresh, it’s just begging for extra veggies! These are some of our favorite veggies to add, either on the side or right on top!

More Recipes with Ricotta

If you’re a ricotta fan like me, you’ll definitely want to check out some more of our favorite ways to use it!