Al dente rigatoni with a homemade creamy and rich lemon ricotta sauce with kale and cheese, this Lemon Ricotta Pasta is easy, tasty and super comforting.

Lemon Ricotta Pasta is an easy dinner to whip up when we are wanting a nice light tasting but filling comfort meal. Pasta is always a favorite, plus, I love that this is done in under an hour.

You know me, I’m the lemon lover! This dish has the perfect amount of lemon flavor from the zest and the juice. Add that to pasta and you really have yourself a really tasty and unique dish.

While other recipes may boost using a no-cook sauce, our recipe makes a creamy, rich, and absolutely decadent homemade ricotta sauce that truly sets this dish above all the rest.

All the flavors in this Lemon Ricotta Pasta just work together, if you’ve never tried lemon in a savory dish then now is the time and needs to start here because you will be blown away.

This is a great weeknight dinner but is also fancy enough to serve at a dinner party or get together with friends and family! I know that we have done that many of times and it’s always been a loved dish.

Also, its super kid-friendly – at least to our kids. This is one dish they do not turn their noses up to and in my book that always means that it is a winner and we keep on our menu rotation.

Some of our other favorite past recipes we have on our site include: One Pot Cajun Pasta, Sun-Dried Tomato Pasta, and Taco Spaghetti.

WHY THIS RECIPES WORKS:

Easy and common ingredients help this recipe come together easily.
Dinner on the table in under an hour.
This can be double to feed a crowd.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)

Pasta
Butter
Onion
Garlic
Red pepper flakes
All-purpose flour
Heavy cream
Milk
Ricotta cheese
Grated parmesan
Basil
Sea salt
Pepper
Lemon juice
Lemon zest
Kale
Parmesan

HOW TO MAKE LEMON RICOTTA PASTA, STEP BY STEP:

Add 4 cups of salted water to a pot and bring it to a boil. Once it starts boiling, add the pasta and cool Al dente. Drain the pasta and set it aside.
Over medium heat, add butter to a large pan and melt it. Then add onion and saute for 5 minutes, and add the garlic and red pepper flakes. Cook for 1 minute.
Whisk in the flour and coof for an additional minute.
Next, slowly alternate incorporating the heavy cream and 2/3 cup of milk. Whisk it often until it’s smooth and the sauce starts to thicken. This typically takes about 5 minutes.
While the sauce is thickening, mix the ricotta, heavy cream, remaining milk, parmesan, basil, salt, pepper, lemon zest, and juice all in a small bowl. Mix well with a whisk to combine.
Add the mixture to the sauce and whisk to combine. Reduce heat to a simmer and cook for 5 minutes.
Add in the kale and stir it in. Cook until the kale starts to wilt.
Stir in the pasta and top with more parmesan garnish with basil and lemon zest before enjoying.

CAN I HEAT UP RICOTTA?

A lot of people are worried about heating up cheese in fear that it will melt, or change consistency and ruin a dish. But ricotta is one that is safe to heat up.

That’s why it’s so popular in things like stuffed shells and homemade lasagna recipes among other recipes that don’t just include pasta!

WHAT OTHER VEGETABLES CAN I ADD IN?

To make this dish slightly healthier and bulk it out a bit, I like to add spinach, asparagus, peas, carrots, zucchini, artichoke, and sometimes tomatoes and mushrooms.

These are all delicious additions to the original recipe that will bring even more flavor and nutritional benefits along with it. Feel free to add in whatever else you like.

CAN I ADD MEAT TO THIS?

This is a meatless meal, If you’re looking to add some protein to the dish to make it more complete, try grilled chicken or shrimp in this recipe. These two are the best that go with the favors of this Lemon Ricotta Pasta.

CAN I USE ANOTHER PASTA?

Absolutely, you can use any other smaller pasta that you’d like, just make sure that you use the same amount. Some others that you can use include:

Penne
Rotini
Farfalle
Mafalda
Spaghetti
Ziti

HOW TO STORE:

This recipe can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.

I don’t recommend freezing this recipe due to all the milk in it. It will most likely separate when trying to thaw it and not end up the same when you go to reheat it.

TIPS AND TRICKS:

Swap out the pasta for a different form other than rigatoni, see some of my suggestions above.
Don’t overcook the kale or it will start to lose its nutrient values and benefits.
We do not recommend freezing this recipe.
Add in any extra additions, see some vegetable and meat suggestions above.
This can easily be doubled to serve more people.

Making this rich, creamy, and hearty Lemon Ricotta Pasta has never been easier and is always a crowd pleaser! Go grab your ingredients and whip this up ASAP!

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:

If you’ve tried this LEMON RICOTTA PASTA or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Lemon Ricotta Pasta