10-Minute Lemon Ricotta Pasta Recipe

Some days you want comfort food, but you don’t want to be standing at the stove all afternoon, and this little beauty ticks every box. This 10-Minute Lemon Ricotta Pasta is fresh, creamy, and full of flavour, using just a handful of simple ingredients you probably already have in the fridge.

It’s the sort of recipe I love sharing, quick enough for a weeknight, but lovely enough to serve to friends with a glass of Hunter Valley white wine and a good chat around the table. The ricotta makes it creamy without feeling heavy, and the lemon adds that bright, zesty lift that keeps you going back for another forkful.

Ingredients:

• 300g pasta (spaghetti or penne work beautifully)

• 1 cup fresh ricotta cheese

• 1 lemon (zest and juice)

• ½ cup grated Parmesan cheese, plus extra for serving

• Salt and black pepper

• Optional: a pinch of red pepper flakes

Method:

1. Cook the pasta according to the packet directions.

2. Important: Reserve 1 cup of the starchy pasta water before draining.

3. In a large serving bowl, combine the ricotta, lemon zest, lemon juice, and Parmesan. Season with salt and pepper.

4. Add the hot, drained pasta directly to the ricotta mixture.

5. Stir well, adding splashes of the reserved pasta water a little at a time until a smooth, creamy sauce forms and coats the pasta beautifully.

6. Serve immediately, topped with extra Parmesan and red pepper flakes if you like a little kick.

Storage Notes:

This Lemon Ricotta Pasta is best enjoyed straight away while it’s silky and warm. If needed, leftovers can be refrigerated and gently reheated with a splash of water to loosen the sauce.

From the kitchen of Lunch with Louise 💚