Go Back
no cook lemon and ricotta pasta sauce in bowl
Redondo

No Cook Lemon & Ricotta Pasta Sauce

This no cook lemon & ricotta pasta sauce brings creamy comfort with bright citrus flavor—perfect for hot days or tired evenings. It’s fast, refreshing, and soul-soothing.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Whole milk ricotta cheese
  • 1 Lemon (zest and juice)
  • 2 tbsp Extra virgin olive oil
  • To taste Kosher salt and freshly cracked black pepper
  • 8 oz Cooked pasta of choice
  • 1/4 cup Pasta water (reserved)

Equipment

  • Mixing bowl For combining the sauce
  • Zester To zest the lemon
  • Large spoon For mixing and tossing

Method
 

  1. In a large bowl, mix the ricotta, lemon zest, lemon juice, olive oil, salt, and pepper.
  2. Slowly stir in a bit of warm reserved pasta water until the sauce reaches desired consistency.
  3. Add hot cooked pasta and toss gently until fully coated.
  4. Taste and adjust seasoning. Serve immediately with optional garnishes.

Notes

Let the ricotta sit at room temperature before mixing. Save some pasta water to adjust consistency. Add fresh basil or chili flakes for a twist.