Name: Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 Tablespoons salted butter (divided); ⅓ cup panko breadcrumbs; 1 pound rigatoni pasta; 2 teaspoons garlic (chopped); 8 ounces ricotta cheese; ½ cup parmesan cheese (shredded); 1 teaspoon lemon zest; 3 Tablespoons lemon juice; 1 teaspoon sea salt; ½ teaspoon black pepper; ¼ teaspoon crushed red pepper flakes; 2 Tablespoons basil (chopped)

By: Jill Mills Posted: Mar 10, 2026

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Tender pasta is tossed in a decadent lemon ricotta sauce and topped with toasted breadcrumbs and fresh basil in this Lemon Ricotta Pasta recipe. Ready in just 30 minutes, it’s a fresh and flavorful dinner perfect for spring and summer.

I find that as the weather warms and we transition back to spring and summer, I start craving brighter, fresher flavors and lighter meals. One of my favorite warm-weather flavors is fresh lemon juice. It can brighten any dish, including creamy pasta. A few of my favorite ways to combine lemon and pasta include my lemon garlic pasta, lemon chicken pasta, and this lemon ricotta pasta.

Instead of heavy cream or milk, this pasta is made with ricotta cheese. It’s a bit tangier and lighter than a cream-based sauce, but still results in a creamy, velvety sauce that clings to the pasta. Fresh lemon juice and zest, plus some basil, add that pop of bright, summery flavor. This is one of those dishes that does double-duty for guests and nicer meals and busy weeknights because it’s so good yet so easy to make.

Why We Love This Lemon Ricotta Pasta Recipe

Easy and approachable. This lemon ricotta pasta is perfect for a weeknight but fancy enough for a dinner party. It comes together quickly and easily, so you can spend more time with family and friends while entertaining and still have a nice dinner on busy weeknights.
Incredible texture. The lemon ricotta sauce is creamy without being heavy and clings perfectly to the noodles. Then, the toasted breadcrumbs give the soft pasta some crunch to balance the velvety sauce.
Light & fresh flavor. The fresh lemon and basil give this pasta a pop of fresh flavor and work with the ricotta to keep the overall dish light. Unlike many creamy pasta dishes, there’s no heavy cream or whole milk – just ricotta cheese and freshly grated parmesan.

Overhead view of ingredients needed to make lemon ricotta pasta

Key Ingredients

Let’s take a look at the ingredients that go into making this easy pasta recipe. Be sure to scroll down to the recipe card below for the exact measurements.

Panko breadcrumbs – These are light and crispy Japanese breadcrumbs that have a crispier texture than regular breadcrumbs. You can normally find them right next to the regular breadcrumbs.
Salted butter – I like salted butter in savory cooking, but you can always use unsalted and add a pinch or two of salt if needed at the end.
Rigatoni pasta – I like rigatoni because the sauce sticks to the textured pasta. Feel free to use any pasta you have on hand like spaghetti, fusilli, penne, macaroni, etc.. Just be sure that you’re using a pound for the perfect ratio.
Chopped garlic – I like fresh garlic for this sauce because the flavor is better, but jarred is great too.
Ricotta cheese – Whole milk ricotta is best for this recipe.
Parmesan cheese – I like to use freshly grated, it melts into the sauce a bit better and has some more moisture, but if you need this to come together faster, use pre-grated. Just avoid the stuff in the green container.
Lemons – You’ll need the zest and the juice for this recipe for maximum lemon flavor.
Spices – Sea salt, black pepper, and red pepper flakes. Feel free to omit the red pepper flakes if you don’t want any heat in the pasta.
Basil – Freshly chopped basil adds some freshness and color, but you can swap it for fresh spinach, arugula, or parsley.

How To Make Lemon Ricotta Pasta

This yummy pasta takes just 30 minutes and a few simple steps to prepare. The printable instructions can be found in the recipe card below.

Stirring ricotta cheese into butter and garlic

Cook the pasta. Cook the pasta in salted water for 10-12 minutes until al dente. Reserve a cup of pasta water then drain.
Toast the breadcrumbs. While the pasta is cooking, melt a tablespoon of butter over medium heat. Add the breadcrumbs and stir constantly until toasted and light brown. Remove from the pan and set aside.
Make the sauce. Wipe any remaining breadcrumbs from the pan. Melt the remaining butter for 5-6 minutes until it starts to brown. Add the garlic and saute for 30 seconds. Stir in the ricotta, parmesan, lemon juice and zest, salt, and pepper. Stir in the reserved pasta water until well combined and creamy.

Overhead view of a pot of lemon ricotta pasta

Add the pasta. Toss the pasta with the sauce to evenly coat.
Serve. Garnish the pasta with crushed red pepper flakes, chopped basil, and the toasted breadcrumbs. Enjoy!

Recipe Tips & Tricks

Here are a few things to keep in mind when making this lemon ricotta pasta recipe.

Avoid burning the breadcrumbs and butter. Be sure to stay close by when toasting the breadcrumbs and browning the butter. They both happen very quickly and you don’t want to burn either one. If things start to smell burnt, be sure to toss it out and start over.
Salt the pasta water. I recommend generously salting the pasta water. This adds flavor to the pasta from the beginning.
Reserve the pasta water. This water has all of the starch from the pasta so not only does it thin the sauce, it helps keep it velvety and cling to the pasta. Just adding regular water or broth will not have the same result.
Use fresh lemon. Adding fresh lemon juice is really key to getting that bright lemony flavor. I find that bottled juice doesn’t have quite the same flavor. Just be sure to zest the lemon before juicing.

Serving Suggestions

This lemon ricotta pasta can easily be served as a vegetarian meal with a side salad or grilled veggies. A simple green salad dressed with a lemon vinaigrette is perfect alongside this lemony pasta. Or add peppery arugula for extra flavor. In the summer, grilled asparagus, zucchini, or summer squash are a great way to add extra freshness and veggies to the pasta.

For a non-vegetarian option, I love this pasta with grilled chicken in the summer. It’s filling but still light enough not to weigh you down in the summer heat. Shrimp or shrimp scampi are also great. The subtle flavor of shrimp pairs nicely with the lemon. If you want to get extra fancy, you could pair it with grilled lobster tails.

This is the perfect pasta to enjoy with a glass of white wine. Try a crisp and refreshing Pinot Grigio, Sauvignon Blanc, or opt for a buttery Chardonnay if you like something a little drier.

close up view of lemon ricotta pasta on a plate

How To Store & Reheat Leftovers

Fridge: Allow any leftover lemon ricotta pasta to cool completely then transfer to an airtight container. Refrigerate for 3-4 days.
Freezer: This pasta also freezes surprisingly well. Let it cool completely, transfer to a freezer bag or container, and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: To reheat, add the pasta to a skillet over medium heat for about 10 minutes, adding ¼ – ⅓ cup of water to loosen the sauce as it cooks. Or, reheat individual portions in the microwave, covered with a paper towel, for 1 ½ – 2 minutes on high. Stir well and let rest for 1 minute before eating.

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