When you think of comfort food, pasta is often the first thing that comes to mind. But not all pasta dishes are heavy or overly rich. Lemon Ricotta Angel Hair Pasta strikes the perfect balance between indulgence and freshness. It’s creamy without being heavy, tangy yet smooth, and quick enough to prepare on a busy weeknight while still being elegant enough to serve at a dinner party.
This dish takes the delicate strands of angel hair pasta and coats them in a luscious sauce made from ricotta cheese, olive oil, lemon juice, and zest. The result? A velvety, citrus-infused pasta that celebrates the bright flavors of Mediterranean cooking.
In this blog post, you’ll find everything you need to recreate this recipe at home — from ingredients and step-by-step instructions to tips, serving suggestions, variations, and storage advice.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes from start to finish.
- Light Yet Creamy: Ricotta gives the dish a smooth, silky texture without being overly rich.
- Versatile: Pairs well with vegetables, chicken, or seafood.
- Seasonal Appeal: Perfect for spring and summer when fresh citrus flavors shine.
- Beginner-Friendly: Even if you’re new to cooking pasta dishes, this recipe is simple and forgiving.
Ingredients You’ll Need
Here’s a detailed breakdown of the ingredients for making Lemon Ricotta Angel Hair Pasta.
For the Pasta Base
- 350 g angel hair pasta (capellini): Thin pasta that cooks in just 3–4 minutes, perfect for light sauces.
- 1 tbsp salt (for boiling water): Enhances the flavor of the pasta.
- 2 tbsp extra virgin olive oil: Prevents pasta from sticking and adds richness.
For the Lemon Ricotta Sauce
- 1 cup (250 g) ricotta cheese (full-fat): The star of the dish, creating a creamy base.
- 1 lemon (zested and juiced): Provides brightness and tang. Organic is best since you’re using the zest.
- 0.5 cup (120 ml) reserved pasta water: The secret to transforming ricotta into a silky sauce.
- 2 tbsp Parmesan cheese (optional): Adds depth of flavor.
- 2 tbsp olive oil: Creates a glossy, emulsified sauce.
- 1 garlic clove (minced): Infuses the sauce with aromatic flavor.
- Salt and black pepper (to taste): Essential for seasoning.
For Garnish
- Fresh basil leaves (torn by hand)
- Additional lemon zest (optional)
- Extra drizzle of olive oil
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil. Add salt generously — it should taste like the sea. Add the angel hair pasta and cook until just al dente (about 3–4 minutes). Reserve 0.5 cup of pasta water before draining. Toss the pasta lightly with olive oil to prevent clumping.
Step 2: Make the Ricotta Mixture
In a medium mixing bowl, whisk together ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper until smooth. This step ensures the sauce base is creamy and ready to coat the pasta evenly.
Step 3: Sauté Garlic
In a skillet over medium heat, warm olive oil. Add minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it — garlic turns bitter quickly.
Step 4: Form the Creamy Sauce
Reduce the heat to low. Add the ricotta mixture to the skillet and slowly whisk in a splash of reserved pasta water. Stir until the sauce is silky and smooth. Adjust with more water as needed to get the desired creaminess.
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the skillet and toss until every strand is coated in the lemon-ricotta sauce. Taste and adjust with more lemon juice, salt, or pepper as needed.
Step 6: Garnish and Serve
Serve warm. Top with fresh basil, extra lemon zest, and a drizzle of olive oil for a vibrant finish.
Tips for Success
- Don’t Overcook the Pasta: Angel hair cooks very quickly, so watch the timer closely.
- Save Pasta Water: This starchy liquid is crucial for turning ricotta into a silky sauce.
- Use Fresh Lemon: Bottled juice won’t give the same brightness or aroma.
- Taste as You Go: Adjust the seasoning gradually — remember, ricotta is mild and needs salt and zest to shine.
- Go for Full-Fat Ricotta: Low-fat versions won’t give the same creamy consistency.
Variations of Lemon Ricotta Angel Hair Pasta
- With Protein: Add grilled chicken, shrimp, or smoked salmon for a heartier meal.
- With Vegetables: Toss in spinach, arugula, peas, or zucchini ribbons for extra nutrition.
- Spicy Kick: Add chili flakes for heat.
- Herb Twist: Swap basil with fresh mint or parsley.
- Nutty Crunch: Sprinkle toasted pine nuts or almonds on top.
Serving Suggestions
- Main Course: Serve with a side of garlic bread or focaccia.
- With Salad: Pair with a fresh green salad dressed with olive oil and balsamic vinegar.
- As a Side Dish: Works beautifully with grilled fish or roasted chicken.
- Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemony notes.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Warm gently on the stovetop with a splash of water or olive oil. Avoid microwaving too long, as it can dry out the pasta.
- Freezing: Not recommended, as ricotta sauce tends to separate when frozen.
Final Thoughts
Lemon Ricotta Angel Hair Pasta is a dish that celebrates simplicity while delivering restaurant-quality flavor. It’s proof that you don’t need heavy cream or complicated techniques to create a meal that’s both comforting and refreshing. Whether you’re cooking for yourself, your family, or guests, this pasta is bound to impress.
By following the step-by-step guide, experimenting with variations, and serving it with your favorite accompaniments, you can turn this simple recipe into your own signature dish.
Lemon Ricotta Angel Hair Pasta Recipe
Description
This Lemon Ricotta Angel Hair Pasta is a light, creamy, and refreshing Italian-inspired dish that’s perfect for a quick weeknight dinner or an elegant meal. The smooth ricotta cheese creates a delicate sauce, while fresh lemon zest and juice brighten every bite. Tossed with fine angel hair pasta, this recipe balances richness and freshness, making it a go-to for spring and summer dining.
Ingredients
For the Pasta Base
For the Lemon Ricotta Sauce
For Garnish
Instructions
Boil the Pasta
- Bring a large pot of water to a boil, add salt, and cook the angel hair pasta until just al dente (about 3–4 minutes). Reserve 0.5 cup of pasta water before draining. Toss drained pasta lightly with olive oil to prevent sticking.
Prepare the Ricotta Mixture
- In a medium bowl, whisk together ricotta cheese, lemon zest, lemon juice, Parmesan (if using), black pepper, and salt. Mix until smooth and creamy.
Infuse the Garlic Flavor
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant—do not burn.
Create the Sauce
- Reduce heat to low. Add the ricotta mixture to the skillet, stirring gently. Slowly pour in a bit of the reserved pasta water until a silky, creamy sauce forms. Adjust thickness as desired.
Toss the Pasta
- Add cooked angel hair pasta into the skillet. Toss well so the pasta is coated evenly with the sauce. Adjust seasoning with salt, pepper, or more lemon juice to taste.
Plate & Garnish
- Serve warm. Garnish with fresh basil leaves, extra lemon zest, and a light drizzle of olive oil for a restaurant-style finish.
Note
Storage: Best enjoyed fresh. Leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of water or olive oil.
Variations:
Add grilled chicken or shrimp for extra protein.
Use spinach or arugula for added greens.
Substitute ricotta with mascarpone for a richer taste.
Tip: Angel hair pasta cooks quickly—be careful not to overcook. Always save some pasta water for adjusting sauce consistency.
