Creamy Lemon Ricotta Pasta | Easy Italian Summer Pasta Recipe
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A simple Italian pasta recipe inspired by the sun-drenched Amalfi Coast
Club Riviera Recipe Collection · Summer Table Series · No. 02
Creamy Lemon Ricotta Pasta
There are few ingredients more synonymous with the Italian summer than lemons.
Whether you're wandering through the fragrant lemon groves of the Amalfi Coast or enjoying lunch on a quiet terrace overlooking the Ligurian Sea, citrus has a way of appearing in almost every meal. Not because it's complicated, but because it's fresh, vibrant and effortlessly elegant.
This Creamy Lemon Ricotta Pasta captures that same spirit.
The sauce isn't made with butter or cream, but with silky ricotta, freshly grated Parmesan and bright, fragrant lemons. The result is a pasta that's wonderfully creamy without feeling heavy—perfect for warm evenings when you want something comforting yet refreshingly light.
It's proof that some of Italy's finest dishes rely on just a handful of exceptional ingredients.
Club Riviera Scorecard
| Category | |
|---|---|
| Difficulty | ★☆☆☆☆ |
| Preparation Time | 20 minutes |
| Serves | 4 |
| Best Enjoyed | Alfresco Summer Dinners |
| Riviera Feeling | ★★★★★ |
Why You'll Love This Recipe
- Ready in just 20 minutes
- Rich and creamy without using cream
- Fresh, light and full of citrus flavour
- Perfect for both weeknight dinners and elegant entertaining
- Made with simple Mediterranean ingredients
Ingredients
- 400 g spaghetti, linguine or tagliatelle
- 250 g ricotta
- 60 g freshly grated Parmigiano Reggiano, and maybe some slices for garnish
- Zest of 2 unwaxed lemons
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- A handful of fresh basil leaves
- Flaky sea salt
- Freshly cracked black pepper
Optional
- Fresh rocket
- Toasted pine nuts
- Burrata for serving
- A pinch of chilli flakes
Equipment
- Large saucepan
- Mixing bowl
- Fine grater or microplane
- Tongs
- Ladle
Method
1. Cook the pasta
Bring a large saucepan of generously salted water to the boil.
Cook the pasta until al dente, according to the packet instructions.
Before draining, reserve about 250 ml of the pasta cooking water.
This starchy water is the secret to creating a beautifully silky sauce.
2. Prepare the sauce
While the pasta cooks, combine the ricotta, grated Parmigiano Reggiano, lemon zest, lemon juice and extra virgin olive oil in a large bowl.
Season generously with flaky sea salt and freshly cracked black pepper.
Mix until smooth.
3. Loosen the sauce
Gradually stir in a little reserved pasta water until the ricotta becomes silky and pourable.
The consistency should resemble thick double cream.
4. Toss everything together
Add the drained pasta directly to the bowl.
Using tongs, gently toss until every strand is coated.
Continue adding small amounts of pasta water until the sauce becomes glossy and clings beautifully to the pasta.
5. Finish with fresh basil
Scatter over torn basil leaves just before serving.
Finish with extra Parmigiano Reggiano, freshly cracked black pepper and a final drizzle of extra virgin olive oil.
Serve immediately.
Serving Suggestions
This pasta is wonderfully versatile and works equally well as a simple lunch or an elegant dinner.
Serve alongside:
- Burrata with Peaches, Prosciutto & Honey
- Rocket salad with shaved Parmesan
- Warm focaccia
- Grilled asparagus
- Roasted courgettes
- Marinated olives
Wine Pairing
The fresh citrus flavours call for wines with bright acidity and delicate fruit.
Our favourites include:
- Vermentino
- Pinot Grigio
- Falanghina
- Soave
- Provence Rosé
Keep the wine lightly chilled and allow the pasta to remain the star of the table.
The Secret to Silky Lemon Ricotta Pasta
The best lemon ricotta pasta should never feel heavy.
Instead of cooking the ricotta over direct heat, it's gently loosened with hot pasta water. The starch naturally emulsifies with the cheese, creating a smooth, luxurious sauce that coats every strand without becoming thick or clumpy.
Using freshly grated Parmigiano Reggiano and unwaxed lemons also makes a remarkable difference.
Simple recipes leave nowhere for ingredients to hide, which is exactly why quality matters.
Riviera Hosting Tip
Serve the pasta straight from a large serving bowl placed in the centre of the table.
Scatter a few whole basil leaves on top, place a wedge of lemon alongside the bowl, and let guests help themselves.
In Italy, some of the best dinners begin with very little planning—just good ingredients, good wine and enough chairs for everyone.
The Riviera Mood
Imagine a warm evening overlooking the sea.
The windows are open.
A light breeze carries the scent of citrus trees through the room.
A bowl of pasta is placed in the middle of the table, accompanied by crusty bread, chilled wine and laughter that continues well into the night.
Nobody is checking recipes anymore.
They're simply enjoying dinner.
Set the Scene
Create a relaxed Italian summer table with:
- White linen tablecloth
- Handmade ceramic pasta bowls
- Linen napkins
- Fresh lemons arranged in a bowl
- Olive branches
- Candlelight after sunset
- Rustic bread baskets
- Soft jazz or classic Italian music
Simple details create lasting memories.
Did You Know?
Italy's famous lemons from the Amalfi Coast, known as Sfusato Amalfitano, are prized for their fragrant zest, low bitterness and exceptional sweetness. They're traditionally used in everything from desserts and pasta dishes to the region's world-famous limoncello.
Their distinctive aroma is one of the defining flavours of southern Italian summer cooking.
Frequently Asked Questions
Can I make lemon ricotta pasta ahead of time?
This dish is best enjoyed immediately after it's made, when the sauce is silky and fresh.
If needed, prepare the ricotta mixture in advance and cook the pasta just before serving.
Which pasta works best?
Spaghetti and linguine are traditional favourites, but tagliatelle, fettuccine or even short pasta like rigatoni also work beautifully.
Can I add protein?
Absolutely.
Grilled chicken, grilled prawns or roasted salmon pair wonderfully with the bright citrus flavours without overpowering the dish.
Why reserve the pasta water?
The starch in the cooking water helps bind the ricotta, Parmesan and extra virgin olive oil into a smooth, glossy sauce that clings perfectly to the pasta.
It's one of the oldest and most important techniques in Italian cooking.
Explore More Riviera Recipes
Continue your Mediterranean table with:
- Burrata with Peaches, Prosciutto & Honey
- Classic Burrata Caprese
- The Perfect Limoncello Spritz
- The Perfect Hugo Spritz
- Easy French Tomato Tart
Or continue dreaming of your next escape with our complete guides to the Amalfi Coast and the French Riviera, where simple pasta dishes like this are everyday expressions of la dolce vita.
The Club Riviera Ritual
Buy the best lemons you can find.
Cook a little more pasta than you think you'll need.
Pour the wine before the water boils.
Leave the serving bowl on the table.
Stay for another glass.
Because the most unforgettable evenings are rarely planned—they're simply shared around good food, good company and the quiet rhythm of Mediterranean living.