Introduction
There’s just something magical about a bowl of pasta that feels both indulgent and refreshing at the same time, right? That’s exactly what you get with Lemon Ricotta Fettuccine.
The first time I made this dish was on a warm spring evening when I craved something comforting but not too heavy. Cream sauces can sometimes feel like a blanket, but ricotta and lemon together? Oh, it’s like a hug and a breeze all at once!
This recipe is a classic Italian-inspired dish that combines the silkiness of fettuccine, the creaminess of ricotta, and the brightness of lemon zest. It’s quick, elegant, and perfect whether you’re hosting dinner or simply whipping up a cozy weeknight meal.
If you love pasta dishes that balance richness with freshness (and come together in under 30 minutes), this Lemon Ricotta Fettuccine will steal your heart. Let’s dive in!
Ingredients for Lemon Ricotta Fettuccine
Here’s what you’ll need to make this creamy, dreamy pasta.
🛒 Main Ingredients:
- 12 oz (340 g) fettuccine pasta (or tagliatelle)
- 1 cup whole-milk ricotta cheese
- 1 large lemon (zest + juice)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp salt (plus more for pasta water)
- ¼ tsp freshly cracked black pepper
- ¼ tsp red pepper flakes (optional, for a hint of heat)
- 1 cup reserved pasta water
🌿 Garnish:
- Fresh basil or parsley, chopped
- Extra lemon zest for brightness
💡 Substitution Ideas:
- Gluten-Free: Use your favorite gluten-free pasta.
- Vegan: Swap ricotta for vegan ricotta and Parmesan for nutritional yeast.
- Healthier Twist: Use whole-wheat pasta or chickpea pasta for added protein.
- Creamier Texture: Stir in a splash of heavy cream or mascarpone.
Step-by-Step Instructions
Cooking Lemon Ricotta Fettuccine is a breeze. Follow these steps for pasta perfection:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
👉 Tip: Don’t skip salting the pasta water—it’s your first layer of flavor!
Step 2: Build the Base
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, just until fragrant (don’t let it brown).
Step 3: Mix the Creamy Sauce
In a bowl, whisk together ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper. Slowly drizzle in ½ cup of the hot reserved pasta water while whisking to create a silky sauce.
👉 Tip: Adding pasta water slowly helps prevent clumping and makes the sauce luxuriously smooth.
Step 4: Combine Pasta & Sauce
Add the drained fettuccine to the skillet with garlic. Pour the ricotta-lemon mixture over the pasta, tossing well to coat. Add more pasta water, little by little, until the sauce reaches your desired creaminess.
Step 5: Serve & Garnish
Transfer to plates or bowls. Garnish with fresh herbs, extra lemon zest, and a sprinkle of red pepper flakes if you like a touch of heat. Serve immediately!
Extra Tips for Perfect Lemon Ricotta Fettuccine
✨ Serving Suggestions:
- Pair with a crisp white wine like Sauvignon Blanc.
- Add grilled chicken, shrimp, or roasted vegetables for extra protein and variety.
- Serve alongside a fresh green salad and crusty bread for a complete meal.
✨ Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stove with a splash of water or milk to loosen the sauce.
- Not freezer-friendly—the ricotta doesn’t thaw well.
✨ Ingredient Variations:
- Add sautéed spinach, arugula, or peas for extra greens.
- Swap Parmesan for Pecorino Romano for a sharper flavor.
- For a Mediterranean twist, toss in olives or sun-dried tomatoes.
Nutritional Information (Per Serving)
(Based on 4 servings)
- Calories: ~420
- Protein: 16g
- Carbohydrates: 52g
- Fat: 15g
- Fiber: 3g
- Sodium: 360mg
(Source: Adapted from Orsara Recipes)
FAQ Section
⏱ How long does it take to make Lemon Ricotta Fettuccine?
About 25 minutes from start to finish—perfect for a weeknight dinner.
🧀 Can I substitute ricotta cheese?
Yes! You can use cottage cheese (blended for smoothness), mascarpone, or even Greek yogurt for a tangier twist.
❄️ Can I freeze Lemon Ricotta Fettuccine?
Not recommended. The ricotta-based sauce doesn’t hold up well in the freezer and may separate when thawed.
🍋 Can I make it more lemony?
Absolutely! Add more zest or an extra squeeze of lemon juice for a stronger citrus punch.
Conclusion
There you have it—Lemon Ricotta Fettuccine, a pasta dish that’s fresh, creamy, and irresistibly comforting. It’s the kind of recipe that proves simple ingredients can create the most memorable meals.
Next time you need a quick dinner that feels a little fancy, whip up this pasta, pour a glass of wine, and enjoy the moment.
I’d love to hear how your Lemon Ricotta Fettuccine turns out! 💛
Leave a comment, share your own variations, and don’t forget to share this recipe with your pasta-loving friends.