Lemon Ricotta Pasta

An easy, five-ingredient recipe for lemon ricotta pasta that will be on your table in 20 minutes: perfect for a quick lunch or a busy weeknight.

I love to cook.  But when I get home on a weeknight after a long day at work, I don’t want to spend much my evening in front of the stove.  I’m guessing most of you are in the same boat?

I often meal prep on the weekends so we can eat leftovers throughout the week, but sometimes I get too busy and don’t plan ahead.  On nights like these I love recipes that are even faster than takeout and far more tasty.  This lemon ricotta pasta is one of those recipes.

To make this into a hearty meal, I usually serve with some microwaved frozen veggies and shrimp that I saute quickly while the pasta is cooking.  Meal on the table in twenty minutes. 

How to Make Easy Lemon Ricotta Pasta

All you need to do is:
1) Cook the pasta
2) Zest and juice a lemon
3) Drain the pasta
4) Mix the pasta with ricotta, cream, and the lemon
5) Serve and enjoy the rest of your evening!

Print Recipe

5 from 9 votes

Lemon Ricotta Pasta

An easy, one-pan, five-ingredient recipe for lemon ricotta pasta that will be on your table in 20 minutes: perfect for a quick lunch or a busy weeknight.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 325kcal

Author: Cardamom & Coconut

Ingredients

• 8 oz rotini or pasta of choice
• 8 oz whole milk ricotta
• 2 tablespoons heavy cream
• 1 lemon
• Salt to taste

Instructions

• Boil water in a large saucepan.
• Salt the water and cook the pasta following package directions.
• While the pasta is cooking, zest and juice the lemon.
• When the pasta is cooked, drain and place the pasta back in the pan. Add the ricotta, cream, lemon juice, lemon zest, and salt (I used about 1/2 teaspoon). Mix together and serve.