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Creamy Lemon Ricotta Pasta

This creamy lemon ricotta pasta made with asparagus and peas is the ultimate spring and summer pasta dish.

a bowl of lemon ricotta pasta with a spoon in it.

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This dish features al dente pasta, a creamy, bright and lemony ricotta sauce, fresh summer vegetables and toasty, buttery breadcrumbs.

What sets this recipe apart from the rest is the ricotta sauce is blended in a food processor before pouring over the pasta.

Ricotta is typically grainy and thus creates a grainy sauce. However, when you blend it in a food processor, it becomes velvety smooth and creamy.

The ricotta is blended together with the lemon juice and zest, parmesan cheese, salt, pepper and pasta water to thin it out. It takes just 20 seconds to come together and it’s the perfect balance of creamy, cheesy, bright and refreshing.

Definitely don’t skip the breadcrumbs. They are toasted in butter and seasoned with thyme and lemon zest. They add great texture and additional flavor.

Ingredients

the creamy lemon ricotta pasta ingredients.

Pasta: I recommend a short grain pasta for this recipe, such as rigatoni (what I used), paccheri, penne or similar shape.
Ricotta: ricotta is the base of the sauce and is blended so it’s smooth and creamy.
Parmesan cheese: ricotta cheese is pretty mild, so parmesan adds some saltiness and sharpness.
Lemon: we will use the juice and zest from fresh lemon for a bright burst of freshness and flavor.
Garlic and shallots: both are sautéed until soft and add a lot of flavor.
Asparagus and peas: asparagus and peas are two vegetables that go well with lemon. They also add a pop of green to the dish.
Panko breadcrumbs: I love what toasted and seasoned panko breadcrumbs add to this dish. They add a nice contrast in texture and additional flavor.
Butter: we will toast the breadcrumbs and sauté the vegetables in butter to add some additional flavor and richness.
Thyme, salt and black pepper: this dish is seasoned with just thyme sat and pepper to keep things simple yet delicious.
Arugula (optional): I love the contrast of the peppery arugula with the bright lemony sauce, but this is optional.

Equipment

Pasta pot
Large frying pan
Food processor
Measuring cups and spoons
Cutting board and knife
Rubber Spatula

a bowl of creamy lemon ricotta pasta with a spoon and napkin.

Make the Breadcrumbs

Heat a large frying pan over medium heat. Add one tablespoon of butter and breadcrumbs.

Toast breadcrumbs, stirring often, until breadcrumbs begin to brown. Season with salt, black pepper and thyme.

Once breadcrumbs are golden brown, remove from heat and add a pinch of lemon zest. Remove breadcrumbs from the pan and set aside.

toasted breadcrumbs in a frying pan.

Sauté the Vegetables and Cook the Pasta

Place pan back over medium heat and add remaining butter. Add garlic and shallots and sauté for 2-3 minutes, or until soft and fragrant.

Add peas and asparagus to pan and cook for 3-4 minutes, or until peas are warmed through and asparagus is bright green.

Cook pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining water.

sauteed garlic, shallots, peas and asparagus in a frying pan.

Make the Sauce and Assemble

In a food processor, combine ricotta cheese, parmesan cheese, lemon juice and zest, salt, black pepper and 1/4 cup of the pasta cooking water. Blend the sauce for 15-20 seconds, or until smooth and creamy.

the lemon ricotta sauce blended up on a food processor.

Pour pasta and sauce into the pan with the asparagus and peas. Toss so everything is coated in sauce.

Taste and adjust salt and black pepper, as needed. Add additional pasta cooking water, if needed, to thin the sauce.

Plate pasta and top with breadcrumbs and arugula, if using.

the veggies, pasta and sauce all mixed together in the pan.

Tips

  • Cut asparagus to the same length as the pasta you are using.
  • Do not walk away from the breadcrumbs as they can go from perfectly toasted to burnt quickly.
  • I recommend making the breadcrumbs and sautéing the veggies first, and keep the veggies warm over low heat while you cook the pasta and make the sauce.
  • You may not need the entire 1/2 cup of pasta cooking liquid, but it’s best to reserve 1/2 cup in case you need to thin the sauce after tossing with the pasta.

a close up of a bowl of creamy lemon ricotta pasta.

Substitutions and Variations

Parmesan cheese: Pecorino Romano is also delicious in this recipe.
Shallots: replace shallot with 1/3 cup diced yellow onion.
Veggies: feel free to use any summer veggies you like, such as zucchini, corn, summer squash or spinach.
Panko breadcrumbs: you can use regular breadcrumbs or make your own breadcrumbs by pulsing stale bread in a food processor until you have fine crumbs.
Protein: For more protein, use a chickpea based pasta like Banza and add chicken or shrimp.
Vegetarian: if you are vegetarian, please check your parmesan cheese to ensure it is vegetarian as not all parmesan cheeses are.

More Recipes You’ll Love

If you make this Creamy Lemon Ricotta Pasta, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

a bowl of lemon ricotta pasta with a spoon in it.
Print Recipe
5 from 2 votes

Creamy Lemon Ricotta Pasta

This creamy lemon ricotta pasta made with asparagus and peas is the ultimate spring and summer pasta dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: creamy lemon ricotta pasta with breadcrumbs, lemon ricotta pasta, lemon ricotta pasta with asparagus, lemon ricotta pasta with breadcrumbs
Servings: 3 people

Ingredients

  • 8 oz pasta such as rigatoni or penne
  • 1 cup whole milk ricotta cheese
  • 1/3 cup parmesan cheese
  • 1 lemon, juice and zest
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 1 large shallot minced
  • 3 cloves garlic minced
  • 15 asparagus spears trimmed and cut into thirds
  • 1/2 cup peas

Breadcrumbs

  • 1 tbsp butter
  • 1/4 cup panko breadcrumbs
  • 1 tsp fresh thyme
  • salt and black pepper

Instructions

  • Heat a large frying pan over medium heat. Add one tablespoon of butter and breadcrumbs.Toast breadcrumbs, stirring often, until breadcrumbs begin to brown. Season with salt, pepper and thyme. Once breadcrumbs are golden brown, remove from heat and add a pinch of lemon zest. Remove breadcrumbs from pan and set aside.
  • Place pan back over medium heat and add remaining butter. Add garlic and shallots and sauté for 2-3 minutes, or until soft and fragrant. Add peas and asparagus to pan and cook for 3-4 minutes, or until peas are warmed through and asparagus is bright green.
  • Cook pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining water.
  • In a food processor, combine ricotta cheese, parmesan cheese, lemon juice and zest, salt, black pepper and 1/4 cup of the pasta cooking water. Blend sauce for 15-20 seconds, or until smooth and creamy.
  • Pour pasta and sauce into the pan with the asparagus and peas. Toss so everything is coated in sauce. Taste and adjust salt and black pepper, as needed. Add additional pasta cooking water, if needed. Plate pasta and top with breadcrumbs and arugula, if using.

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Recipe Rating




4 Comments

  1. 5 stars
    I made this over the weekend for my husband and I and OMG it was so delicious!! Really easy to make and I loved the breadcrumbs. I skipped the arugula. Will definitely make again.

    1. thechowdown says:

      I’m so glad you enjoyed!

  2. 5 stars
    This is such a delicious meal! Gives all that creamy pasta taste I crave while still somehow being light rather than a super dense pasta dish. It worked great as a weeknight meal with some chicken added on top!

    1. thechowdown says:

      I’m so glad you enjoyed, Alden!