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Plate of easy lemon butter ricotta pasta topped with herbs

Lemon Butter Ricotta Pasta

A quick and delicious creamy pasta dish with a zesty lemon butter sauce, perfect for impressing family and guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz pasta (spaghetti or fettuccine)
  • 1 cup ricotta cheese
  • 1/4 cup unsalted butter Melted
  • 1 whole lemon (zest and juice)
  • 1/2 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tbsp olive oil
  • 1 tsp red pepper flakes
  • to taste Salt and pepper
  • Fresh parsley for garnish

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
Making Lemon Butter Sauce
  1. In a large skillet, melt the butter over medium heat. Add lemon zest and juice, stirring to combine.
  2. Add the cooked pasta to the skillet and toss to coat in the lemon butter sauce.
  3. Stir in the ricotta cheese and Parmesan, mixing until creamy. Season with salt and pepper.
Preparing Panko Topping
  1. In another skillet, heat olive oil over medium heat. Add panko breadcrumbs and red pepper flakes, toasting until golden and crunchy.
Serving
  1. Serve the pasta topped with the crunchy breadcrumbs and garnish with fresh parsley.

Notes

Use fresh lemon juice for the best flavor. Add vegetables like spinach or zucchini for added nutrition. Swap the ricotta cheese for goat cheese for a tangy twist.