Lemon Ricotta Angel Hair Pasta Recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 100  C
Servings: 4
Best Season: Summer, Spring
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
  • 350 g angel hair pasta (capellini)
  • 1 tbsp salt (for boiling water)
  • 2 tbsp extra virgin olive oil
    • For the Lemon Ricotta Sauce
  • 1 cup (250 g) ricotta cheese (fresh, full-fat)
  • 1 lemon (zested and juiced, organic if possible)
  • 0.5 cup (120 ml) reserved pasta water (adjust as needed)
  • 2 tbsp grated Parmesan cheese (optional)
  • 2 tbsp olive oil
  • 1 garlic clove (minced)
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 tsp salt (adjust to taste)
    • For Garnish
  • Fresh basil leaves (a few sprigs, torn by hand)
  • Additional lemon zest (optional)
  • A drizzle of olive oil
Instructions
    Boil the Pasta
  1. 1
    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.
    2. Prepare the Ricotta Mixture
  2. 2
    In a medium bowl, whisk together ricotta cheese, lemon zest, lemon juice, Parmesan (if using), black pepper, and salt. Mix until smooth and creamy.
    3. Infuse the Garlic Flavor
  3. 3
    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant—do not burn.
    4. Create the Sauce
  4. 4
    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.
    5. Toss the Pasta
  5. 5
    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.
    6. Plate & Garnish
  6. 6
    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.

Keywords: quick pasta recipe, lemon ricotta pasta, easy Italian dinner, creamy pasta without cream
Read it online: https://petitepanini.com/recipe/lemon-ricotta-angel-hair-pasta-recipe/