Creamy Lemon Ricotta Pasta

Creamy Lemon Ricotta Pasta brings bright lemon and a silky ricotta-Parmesan sauce together in one easy pot. Fusilli cooks directly in a measured amount of water, creating the starchy base that helps the sauce cling to every twist—no draining needed. Whole-milk ricotta keeps it lush, while fresh lemon zest and juice lift the richness. A little butter and olive oil round everything out, and basil or chives add a fresh finish.

It comes together in about 25 minutes, so it fits busy weeknights while still feeling special enough for a relaxed dinner with friends.

Ricotta’s name comes from the Italian word for “recooked,” a nod to its traditional preparation from reheated whey. That mild, creamy character is exactly why it works so well with bright citrus and savory Parmesan. Simple ingredients, one pot, and a bowl of pasta that feels both cozy and fresh.

Recipe Yield: 4 servings

INGREDIENTS

12 oz fusilli pasta
4½ cups water
1 tsp kosher salt
1 cup whole milk ricotta cheese
⅓ cup finely grated Parmesan cheese
2 tbsp olive oil
1 tbsp unsalted butter
Zest of 1 medium lemon (about 1 tbsp)
2 tbsp fresh lemon juice
¼ tsp garlic powder
¼ tsp black pepper
Pinch of crushed red pepper flakes (optional)
Fresh basil or chives, chopped (for garnish)

INSTRUCTIONS

1. Cook the pasta:
Add pasta, water, and salt to a large pot. Bring to a boil over high heat. Then cook uncovered at a steady boil, stirring frequently, until the pasta is al dente and a small amount of starchy liquid remains, about 10–11 minutes. If the pot becomes dry before the pasta is tender, add hot water ¼ cup at a time.

2. Make it creamy:
Remove the pot from the heat. Stir in ricotta, Parmesan, olive oil, butter, garlic powder, lemon zest, lemon juice, black pepper, and red pepper flakes until creamy and evenly combined.

3. Adjust the sauce:
If needed, stir in hot water 1–2 tbsp at a time until the sauce smoothly coats the pasta. Keep it slightly loose since the sauce will thicken as it sits.

4. Finish and serve:
Taste and adjust seasoning. Garnish with fresh basil or chives and an extra sprinkle of Parmesan before serving.

Helpful Tips to Perfect This Recipe

• Use whole milk ricotta for the creamiest sauce: Stir it in after removing the pot from the heat so it blends gently with the Parmesan and starchy liquid.
• Stir the pasta frequently: The limited cooking water becomes extra starchy, which helps create the creamy sauce but also makes the pasta more likely to stick near the end.
• Keep the sauce slightly loose: Ricotta pasta thickens quickly as it rests. A tablespoon or two of hot water before serving keeps it creamy rather than heavy.