Creamy Ricotta Pasta Recipe Easy 5-Minute Delicious Italian Dinner

Name: Creamy Ricotta Pasta Recipe Easy 5-Minute Delicious Italian Dinner
Prep time: 5 min
Cook time: PT-491244H1M59S
Total time: PT-491244H1M59S
Cuisine: Italian
Ingredients: 8 oz (225g) pasta (spaghetti, linguine, penne, or farfalle); 1 cup (240g) full-fat ricotta cheese; 2 tablespoons extra virgin olive oil; 2 cloves garlic, minced or thinly sliced; ½ cup (50g) freshly grated Parmesan cheese; Zest of 1 lemon; A handful of fresh basil or parsley leaves; Salt and black pepper to taste; Optional add-ins: cherry tomatoes, sautéed spinach, toasted pine nuts, red pepper flakes

Posted on January 14, 2026

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I’ll never forget the first time I whipped up this creamy ricotta pasta on a hectic weeknight. The clock was ticking, my fridge was modestly stocked, and I was craving something comforting that didn’t feel like a chore. The moment I stirred that velvety ricotta into the warm pasta, everything changed—this simple, luscious dish felt like a cozy Italian hug after a long day.

I’ve made this creamy ricotta pasta recipe about a dozen times now, each time tweaking it just a bit to nail the perfect balance of creaminess and flavor. It’s the kind of dinner that feels fancy but takes less than 10 minutes from stove to table. If you’ve been hunting for an easy, delicious Italian main dish recipe that’s quick and satisfying, this one’s for you.

Why You’ll Love This Recipe

Okay, I need to be honest—this creamy ricotta pasta recipe has completely spoiled all other pasta dinners for me. Here’s why:

Ready in 5 minutes flat — Seriously, from boiling water to twirling your fork, it’s that fast. Perfect for those nights when you’re starving and the last thing you want is a complicated recipe.
Ridiculously creamy without heavy cream — Ricotta cheese gives it a luscious, silky texture that feels indulgent but is way lighter than the usual cream sauces.
Super versatile — You can toss in whatever you have on hand—spinach, cherry tomatoes, fresh herbs—and it still shines.

This pasta has become my go-to comfort meal when I want something that feels homemade but doesn’t demand a ton of time or effort. Honestly, it’s the kind of dish that makes you feel like you’re dining in a cozy Italian trattoria, even if you’re just sitting at your kitchen counter in sweatpants.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of these already, and they come together to make magic.

Pasta (8 oz / 225g) — I usually use spaghetti or linguine, but penne or farfalle work great too. Choose your favorite shape!
Ricotta cheese (1 cup / 240g) — Full-fat, creamy ricotta is the star here. I buy the small tubs from the deli section and give it a quick stir before adding.
Olive oil (2 tablespoons) — Extra virgin if you can; it adds a fruity depth that pairs beautifully with the ricotta.
Garlic (2 cloves) — Minced or thinly sliced, it infuses the oil with that classic Italian aroma.
Parmesan cheese (½ cup / 50g) — Freshly grated, please. Adds a nutty, salty kick that makes this pasta sing.
Lemon zest (from 1 lemon) — This brightens the whole dish and cuts through the richness.
Fresh basil or parsley (a handful) — For color and freshness. I keep a small pot on my windowsill and pinch leaves as I cook.
Salt & black pepper — To taste. Don’t be shy here; seasoning makes all the difference.

Optional add-ins: Cherry tomatoes, sautéed spinach, toasted pine nuts, or red pepper flakes. I like to keep it simple, but feel free to experiment.

Quick note: I’ve tried this with part-skim ricotta and it still works, though it’s less creamy. Also, if you only have pre-grated Parmesan, that’s fine—just expect a slightly different texture.

Equipment Needed

You don’t need a fancy kitchen to nail this creamy ricotta pasta. I’ve made it with the most basic setup:

Large pot — For boiling the pasta. I usually use my old faithful that has a few dents but holds up well.
Large skillet or sauté pan — To warm the garlic and toss everything together.
Colander — To drain the pasta. I sometimes save a cup of pasta water—more on that in the tips!
Wooden spoon or silicone spatula — For stirring the sauce gently without breaking the pasta.
Microplane or fine grater — For that lemon zest and Parmesan. If you don’t have one, a regular grater works too.

Optional but handy: I love using a kitchen scale for the pasta to be precise, but eyeballing works if you’re comfortable with that. Also, a garlic press speeds up prep but isn’t necessary.

How to Make It: Step-by-Step

Boil the pasta (8-10 minutes)
Bring a large pot of salted water to a boil. Add 8 oz (225g) of your choice of pasta and cook until al dente (usually a minute less than package instructions). Reserve ½ cup (120ml) of pasta water before draining.
Sauté the garlic (2 minutes)
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant and just starting to turn golden—about 1-2 minutes. Watch closely so it doesn’t burn.
Combine pasta and sauce (3 minutes)
Add the drained pasta to the skillet with garlic and olive oil. Lower heat to medium-low. Stir in 1 cup (240g) of ricotta cheese, ½ cup (50g) freshly grated Parmesan, and the zest of 1 lemon. Slowly add reserved pasta water a few tablespoons at a time to loosen the sauce and create that creamy, silky coating. Stir gently until everything is well combined and heated through.
Season and finish (1 minute)
Season with salt and black pepper to taste. Tear in fresh basil or parsley leaves and give one last gentle stir. The sauce should cling to every strand of pasta, creamy but light.
Serve immediately
Dish out onto plates, top with extra Parmesan and a drizzle of olive oil if you’re feeling fancy. Get your fork ready!

Pro tip: Don’t skip reserving that pasta water—it’s the secret to perfect sauce consistency. If your sauce feels too thick, a splash works wonders.

My Best Tips & Techniques

Okay, here’s where I spill all the little secrets I’ve learned from making this creamy ricotta pasta way too many times…

Don’t overheat the ricotta. Too much direct heat can make it grainy. Stir it in gently over low to medium heat just until warmed.
Reserve pasta water every time. It’s magic for loosening sauces and adding silky texture without thinning flavor.
Use fresh lemon zest. I’ve tried bottled lemon zest and it just doesn’t compare. The fresh stuff brightens the whole dish.
Salt your pasta water well. The pasta itself needs seasoning because this sauce is delicate. I’m talking salty as the sea—your pasta should taste like the ocean.
Fresh herbs make a huge difference. If you don’t have basil, parsley or even thyme works well. I’ve learned that a sprinkle of fresh herbs at the end uplifts everything.
Don’t skip the Parmesan. It adds that nutty, savory depth you didn’t know you needed.
Make it your own. Once you’ve nailed the base, feel free to toss in veggies or protein. Leftover rotisserie chicken? Toss it in. Roasted cherry tomatoes? Yes, please.

Ways to Mix It Up

Once you’ve made the basic creamy ricotta pasta, here’s how to keep things interesting without losing that easy vibe:

Spinach & Pine Nut Version: Stir in 2 cups fresh baby spinach during the last minute of cooking until wilted. Top with toasted pine nuts for crunch.
Tomato & Basil Twist: Add 1 cup halved cherry tomatoes to the garlic oil and cook until softened before adding pasta. The fresh tomatoes balance the richness beautifully.
Spicy Kick: Sprinkle in red pepper flakes (½ teaspoon or to taste) when sautéing the garlic. I like this for a little heat without overpowering the creaminess.
Mushroom Lover’s: Sauté sliced cremini mushrooms with garlic before adding pasta. Earthy mushrooms add a lovely savoriness.
Protein Boost: Fold in cooked, shredded chicken or crispy pancetta for a heartier meal.
Gluten-Free Swap: Use your favorite gluten-free pasta. I’ve had great results with brown rice or chickpea pasta varieties.

Trust me, these variations keep the creamy ricotta pasta feeling fresh and exciting every time you make it.

Serving Ideas & Storage

This creamy ricotta pasta is best enjoyed fresh and warm, but here’s how I like to serve and save leftovers:

Serve with a crisp green salad tossed with lemon vinaigrette for a balanced meal.
Pair with crusty garlic bread to sop up every last bit of that luscious sauce.
For a cozy dinner, pour a glass of your favorite Italian red or a crisp white wine to match the brightness of the lemon zest.

When it comes to storage:

Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens in the fridge but loosens easily with a splash of warm water or extra olive oil when reheating.
Reheat gently in a skillet over low heat or in the microwave, stirring often to keep it creamy.
Freeze? Honestly, this pasta is best fresh. The ricotta sauce doesn’t freeze well and can separate. But if you do freeze, expect a texture change.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I enjoy this creamy ricotta pasta without guilt:

Per Serving (about 1/4 of recipe)	Amount
Calories	~400
Protein	18g
Carbohydrates	45g
Fat	12g
Fiber	2g

Why it feels good: Ricotta is packed with protein and calcium, which makes this pasta more satisfying than your average cream-based dish. The lemon zest and garlic add antioxidants, and using olive oil brings in heart-healthy fats. Plus, it’s all made from simple, real ingredients—no weird preservatives or strange additives.

Honestly, it’s a much better dinner choice than grabbing takeout or digging into something heavily processed.

Final Thoughts

So that’s my creamy ricotta pasta recipe—easy, delicious, and totally doable on any busy night. I know I’ve gone on about it, but when you find a recipe this good, you want to shout it from the rooftops.

This pasta has become my go-to for quick dinners that feel special without the stress. I hope you love it as much as my family and I do. And hey, don’t be shy about making it your own. Add whatever mix-ins you like or swap ingredients based on what’s in your fridge. That’s how the best recipes grow.

If you make this, please drop a comment below and let me know what you think. Snap a pic and tag me on Instagram @yourhandle—I seriously get excited seeing your versions. Got questions? Ask away—I check comments daily and love helping out.

Happy cooking! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use Greek yogurt instead of ricotta?

A: Yes! I’ve done this a few times when I ran out of ricotta. Use the same amount of full-fat plain Greek yogurt. The texture will be a bit tangier and less creamy, but still delicious. Just don’t expect the exact same richness.

Q: My pasta sauce turned watery—what went wrong?

A: Usually that means too much pasta water was added or the ricotta was overheated. Add pasta water slowly and stir gently. If it’s too watery, cook it a bit longer on low heat to reduce. Also, thicker ricotta helps prevent watery sauce.

Q: Can I make this ahead of time?

A: You can prep the garlic oil and cook the pasta ahead, but I recommend mixing in ricotta and lemon zest just before serving for the freshest flavor and best texture.

Q: What pasta shapes work best?

A: I’m partial to long noodles like spaghetti or linguine because the sauce clings beautifully, but penne, farfalle, or fusilli work great too. Just make sure to adjust cooking time accordingly.

Q: Can I add protein to this dish?

A: Absolutely! Leftover shredded chicken, sautéed shrimp, or crispy pancetta are all fantastic additions. Just toss them in when you mix the sauce so everything warms through evenly.

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