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