Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 10–12 oz pasta, shape of choice (macaroni works beautifully); 1 cup whole-milk ricotta; Zest of 1 lemon; 2–3 tbsp fresh lemon juice (to taste); 3 tbsp extra-virgin olive oil; Kosher salt and freshly cracked black pepper; Pecorino Romano, freshly grated or shaved (to finish)

4 steps

Updated at: Sat, 28 Feb 2026 20:17:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories969.2 kcal (48%)

Total Fat41.6 g (59%)

Carbs116.1 g (45%)

Sugars4.3 g (5%)

Protein32.2 g (64%)

Sodium701.1 mg (35%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

10 ozpasta

shape of choice, macaroni works beautifully

1 cupwhole-milk ricotta

1zest of lemon

2 Tbspfresh lemon juice

to taste

3 Tbspextra-virgin olive oil

kosher salt

freshly cracked black pepper

Pecorino Romano

freshly grated or shaved, to finish

Instructions

Cook the pasta

Step 1

Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water before draining.

Make the ricotta base

Step 2

In a large bowl, combine ricotta, lemon zest, lemon juice, olive oil, salt, and pepper. Mix until smooth and creamy.

Bring it together

Step 3

Add the hot pasta directly to the ricotta mixture. Toss well to coat, loosening with a splash of reserved pasta water as needed until silky and cohesive.