Lemon Ricotta Pasta with Prosciutto
Lemon adds so much bright flavor to this pasta dish!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
When the weather starts to warm up, I find myself reaching for lighter, brighter pasta dishes—and this lemon ricotta pasta with prosciutto fits the bill perfectly. It’s creamy and comforting but still full of those fresh, springy flavors we all start craving this time of year, like zippy lemon and sweet green peas.
What I love most about this recipe is how easy it is to pull together on a busy night. It’s a true weeknight meal—quick, simple, and made with just a handful of ingredients that come together in the most delicious way. The ricotta melts into a silky sauce, the lemon adds a fresh pop, and the prosciutto brings just the right amount of salty richness to balance it all out.
This pasta is just as at home as a main dish as it is alongside air-fryer chicken or grilled salmon for dinner. And if you’ve got kids at the table, you’re in luck—there’s something about that creamy, cheesy sauce that makes it an instant favorite.
What makes lemon ricotta pasta so creamy?
The ricotta cheese creates a naturally creamy sauce without needing heavy cream. When tossed with warm pasta and a little pasta water, it becomes smooth, light, and perfectly coated.
Can you make this pasta without prosciutto?
Absolutely. You can leave out the prosciutto for a vegetarian version or substitute crispy bacon, pancetta, or even sautéed mushrooms.
How long does lemon ricotta pasta last in the fridge?
Store leftovers in an airtight container for up to three days. Reheat gently with a splash of water or milk to bring back the creamy texture.
Can you make lemon ricotta pasta ahead of time?
This creamy dish is best enjoyed fresh, but you can prep the ingredients ahead of time. If reheating, add a little liquid and stir well to keep the sauce smooth and creamy.
Advertisement - Continue Reading Below
Ingredients
- Kosher salt, for the pasta water
- 1 lb. radiatore or other short pasta
- 3/4 cup frozen peas
- 3 Tbsp. olive oil
- 4 oz. prosciutto (6 to 8 thin slices)
- 4 garlic cloves, minced
- 1 1/4 cups whole-milk ricotta cheese
- 3/4 cup grated parmesan cheese (about 3 ounces), plus more for topping
- Grated zest and juice of 2 lemons
- 1/4 tsp. black pepper, plus more to taste
- 1/4 cup torn fresh basil leaves
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.
- Step 2Meanwhile, heat the olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side.
- Step 3Transfer the prosciutto to a plate and let cool slightly, then tear into bite-size pieces.
- Step 4Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, lemon zest and juice, pepper and ¾ cup of the reserved cooking water until smooth and creamy.
- Step 5Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the
prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper.
Advertisement - Continue Reading Below
Hamburger Casserole
1 hr
Pizza Spaghetti Pie
50 mins
One-Pot Pastas Save You from a Sink Full of Dishes
Chicken Scallopine
45 mins
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below