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Lemon Butter Pasta with Ricotta

Bright, creamy comfort in every twirl—this lemon butter pasta with ricotta is the kind of meal that feels like a hug after a long day. It comes together with simple pantry staples and just a handful of steps, making it perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 300 g spaghetti or linguine
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 large lemon zest and juice
  • 1/2 cup ricotta cheese
  • salt to taste
  • pepper to taste
  • chilli flakes to taste
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • garlic powder pinch

Method
 

  1. Cook pasta in well-salted water and reserve 1 cup of pasta water before draining.
  2. Melt butter in a wide pan and sauté minced garlic.
  3. Add lemon zest, lemon juice, chilli flakes, and a splash of reserved pasta water.
  4. Add drained pasta and dollop ricotta on top, then fold gently until creamy.
  5. Toast panko breadcrumbs with olive oil and garlic powder in a dry pan for 3 minutes.
  6. Plate pasta and top with crispy breadcrumbs.

Notes

Store leftovers in the fridge for up to 3–4 days and reheat gently with a splash of water to loosen the sauce. Serve with a fresh salad or crusty bread for a simple, comforting meal.