Looking for a quick, fresh, and nutritious pasta sauce that’s bursting with flavour? This Lemon & Ricotta Pasta Sauce is the perfect no-cook recipe to add to your weeknight dinner rotation. Ready in just 5 minutes, it combines creamy ricotta cheese with zesty lemon and sharp Parmesan to create a silky, refreshing sauce that pairs beautifully with your favourite pasta.
Not only is this sauce incredibly simple to make, but it’s also packed with protein—offering around 15 grams per serving—making it a satisfying and wholesome option. Whether you’re cooking for busy weeknights or want a light summer meal, this lemon ricotta sauce ticks all the boxes. It’s fresh, vibrant, and requires zero cooking, making it ideal for anyone looking to save time without compromising on taste or nutrition.
Try it slightly chilled or warm for a bright, summery pasta dish that feels indulgent yet healthy. This recipe also uses everyday ingredients that are easy to find, making it accessible for home cooks of all levels. Enjoy a delicious, protein-rich pasta sauce that’s quick, easy, and full of flavour!
What is Ricotta? A Taste of Italy in Your Kitchen
Ricotta cheese is a creamy, mild-flavored fresh cheese that is a staple ingredient in Italian cooking. If you’re new to ricotta, think of it as a softer, sweeter cousin to cottage cheese, perfect for both savoury and sweet dishes. While ricotta is very popular in Italy, where I am originally from, where it’s used in a wide variety of dishes—from pasta fillings like ravioli and lasagna to desserts like cannoli—it’s less common in the UK and many other countries.
Ricotta is traditionally made from the whey leftover during cheese production, making it a lighter cheese that is lower in fat but rich in protein and calcium. Its soft, creamy texture and subtle sweetness make it a versatile ingredient perfect for both savory and sweet recipes.
In Italian cuisine, ricotta is loved for its ability to add richness and moisture without overpowering other flavours. It’s commonly used in fresh salads, baked pasta dishes, and even as a healthy spread. For those new to cooking with ricotta, it’s a fantastic way to enhance meals while keeping them nutritious.
If you’re in the UK or elsewhere and want to try ricotta, start by adding it to recipes like lemon & ricotta pasta sauce or baked goods. Ricotta is a nutrient-dense, wholesome ingredient that can help boost your meals with extra protein and calcium.
Do you use ricotta cheese in your kitchen? Let me know how you like to cook with it or if you’re eager to try it for the first time!
Tips
- Use fresh lemon zest: For the brightest and most vibrant lemon flavour, always use fresh lemon zest rather than pre-packaged or dried versions. It makes a big difference!
- Reserve pasta water: Adding a couple of spoonfuls of starchy pasta water helps loosen the sauce and helps it cling perfectly to the pasta.
- Adjust consistency: If the sauce feels too thick, thin it out with extra pasta water or a splash of plant-based milk for a creamier texture.
- Serve warmish or cold: This sauce tastes great slightly warm or chilled, making it ideal for summer meals or quick lunches.
- Add fresh herbs: For extra freshness, try folding in chopped basil, parsley, or mint just before serving.
- Make it vegan: Swap ricotta for a plant-based yoghurt or vegan cream cheese and use nutritional yeast instead of Parmesan.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Give it a good stir before serving as it may thicken when chilled.
Swaps
Ricotta: Use plant-based yoghurt or vegan cream cheese for a dairy-free or vegan option.
Parmesan: Nutritional yeast works well as a cheesy, dairy-free alternative.
Lemon juice: Lime juice can be used for a slightly different citrus twist.
Garlic: Use garlic powder if fresh garlic is not available, but start with less as it’s more concentrated.
Storage
Fridge: Store the sauce in an airtight container for up to 2 days. Stir well before serving as it may thicken when chilled.
Freezer: Not recommended to freeze as the texture may change and become grainy after thawing.
More Ricotta Recipes
- Butter Beans, Roasted Pepper & Lemony Ricotta
- 5-Ingredient Chocolate Chip Cheesecake
- Gnudi – Tuscan Ricotta & Spinach Dumplings
- Harissa & Ricotta Pasta
5 Minutes Lemon & Ricotta Pasta Sauce
Ingredients
- 250 g ricotta
- Zest of 1 lemon
- 1 tsp grated garlic
- 40 g Parmesan cheese
- Juice of 1/2 lemon
- A pinch of salt and pepper
Instructions
- Add all the ingredients to a food processor.
- Blitz.
- Cook the pasta, drain and add to a large bowl.
- Add the pasta sauce, 2 big spoonful of pasta water and mix well.