Lemon Ricotta Pasta in a large sauce pan served with kale and lemon slices

Lemon Ricotta Pasta

Lemon Ricotta Pasta is a vegetarian bright, flavorful and easy weeknight dinner recipe that comes together in less than 20 minutes using simple pantry items
4.75 from 4 votes
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Course: Dinner, Entree
Cuisine: American
Prep Time: 5 mins
Cook Time: 12 mins
0 mins
Total Time: 17 mins
Servings: 6 servings
Calories: 431kcal
Author: Yumna Jawad


  • 12 ounces cavatappi pasta or other kind
  • ¼ cup olive oil
  • 1 teaspoon Gourmet Garden Garlic Stir-In Paste
  • 1 cup whole-milk ricotta 8 ounces
  • 3/4 cup freshly grated Parmesan plus more for serving
  • 1/4 cup lemon juice plus zest
  • 8 ounces kale shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Gourmet Garden Lightly Dried Basil for serving


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, heat the olive oil at medium heat. Then add the garlic paste and cook until fragrant. Whisk in the ricotta, parmesan cheese, lemon juice and zest, salt and pepper until well combined.
  • Add 1/2 cup pasta water to the sauce and whisk until smooth. Add the pasta and the kale and continue to stir until the noodles are well coated and the kale softens. Add more pasta water as needed for a smooth sauce.
  • Garnish with lemon slices and basil, if desired.



Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make it gluten-free, you can use any gluten-free pasta of your choice.
  • To make the sauce more creamy, you can add some milk instead of some of the pasta water. 
  • Feel free to substitute the kale with spinach, or other vegetables like broccoli, peas or green beans.
Nutritional Data: The information below is an automated estimate. It could vary based on cooking methods and ingredients used.


Calories: 431kcal | Carbohydrates: 48g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 447mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4056IU | Vitamin C: 49mg | Calcium: 301mg | Iron: 2mg