Name: Easy Lemon Ricotta Pasta with Spring Veggies
Total time: 30 min
Ingredients: Leeks; Asparagus; Garlic; Peas; Bowtie pasta; Part-skim ricotta cheese; Lemon; Reserved pasta water; Grated parmesan cheese

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This easy lemon ricotta pasta recipe features a creamy lemon ricotta sauce and fresh veggies, making it the perfect dish for any occasion. Quick, flavorful, and sure to become a favorite!

Spring has this magical way of making me crave fresh, light meals packed with vibrant flavors and those beautiful pops of color. This easy lemon ricotta pasta recipe is my go-to when I want a simple dinner that feels indulgent but won’t weigh me down. The creamy lemon ricotta sauce is the perfect match for tender asparagus, sweet peas, and aromatic leeks, creating a dish that’s as comforting as it is bursting with fresh, seasonal ingredients. And the best part? It comes together in about 30 minutes, making it ideal for an easy weeknight meal or even a quick dinner party dish when you want to impress without the stress!

Related: Try my Easy Parmesan Asparagus Pasta with Creamy Sauce!

A Light, Creamy Sauce with a Zesty Lemon Kick

The secret to this dish’s irresistible flavor? The lemon ricotta sauce, hands down. I love using fresh ricotta here because it brings that creamy, rich texture without weighing you down. When you mix it with fresh lemon zest and juice, the sauce gets this bright, citrusy kick that’s simply irresistible. If it’s your first time making pasta or you’re a seasoned pro, this lemon ricotta pasta is a breeze to whip up with minimal effort, and chances are, you already have the simple ingredients hanging out in your kitchen.

I turn to this recipe whenever I’m craving a creamy pasta with fresh flavors that still feels light but totally satisfying. The best part? The pasta is cooked in stages, so you can use the same pot of salted water for the veggies, pasta, and sauce ingredients. This makes it the ultimate one-pot pasta recipe—easy, efficient, and full of flavor.

Ingredients for Lemon Ricotta Pasta with Spring Veggies

Leeks
Asparagus
Garlic
Peas
Bowtie pasta
Part-skim ricotta cheese
Lemon
Reserved pasta water
Grated parmesan cheese

Full measurements will be listed in the recipe card below!

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

How to make Lemon Ricotta Pasta with Spring Veggies

Bring a large pot of water to a boil over high heat while you prep the veggies.
Slice off the ends of the asparagus and discard. Slice the stems of the asparagus and reserve, then slice the middle pieces into two 2” pieces.
Add kosher salt to the boiling water, then add the asparagus middle pieces. Let them boil for 2-3 minutes until soft. Remove them from the water using a colander and set aside.
In the same boiling water, add the peas and cook for 2 minutes. Remove peas and set aside.
In the same water, add the pasta and cook according to the package instructions for al dente.
Place the boiled asparagus middle pieces into a food processor and pulse until smooth. Transfer to a small bowl, then add ricotta cheese, lemon zest, and lemon juice, along with a pinch of salt. Stir to combine.
In a deep-sided skillet, add 1 tbsp of avocado oil. Once hot, add the sliced leeks and cook for 3-4 minutes.
Add the asparagus tips and boiled peas to the pan, seasoning with salt and pepper.
Once the pasta has cooked, add it to the pan with the veggies, reserving some pasta water.
Add the ricotta mixture over the hot pasta and stir to combine. If the sauce is too thick, add reserved pasta water to thin it out.
Top with grated parmesan cheese and enjoy!

Savvy tips for the BEST Lemon Ricotta Pasta

Pasta water is key: The reserved pasta water is what gives your sauce that silky, creamy texture. Make sure to save it before draining the pasta.
Use fresh ingredients: The key to making this dish truly pop is using fresh ricotta, fresh lemon, and fresh herbs. Trust me, the flavors will be so much brighter and more vibrant, especially in that dreamy creamy ricotta pasta sauce.
Leftover pasta: If you have any leftover pasta, store it in an airtight container in the fridge. The next day, simply reheat it with a splash of milk or a bit of extra pasta cooking water to keep the creamy texture.
Experiment with veggies: Don’t be afraid to switch up the veggies in this dish! Baby spinach, sun-dried tomatoes, or even a handful of fresh spinach can be great additions to this simple pasta recipe.

Try these Pasta Recipes from The Savvy Spoon!

FAQs

Of course! While bowtie pasta is fantastic for this recipe, you can totally switch it up with any pasta shape you love—penne, spaghetti, fusilli, or whatever you’re feeling. Just be sure to follow the package directions to cook it al dente, and you’re good to go!

Absolutely! You can swap the ricotta for a dairy-free ricotta or even cashew cream. For the parmesan, a vegan version or nutritional yeast will give you that cheesy flavor without the dairy.

Yes, yes, and yes! Frozen peas are perfect in this recipe. Just toss them in the large pot of salted water with the asparagus, and cook them up as usual. Once they’re done, drain them in a colander, and you’re all set.

Leftovers can be stored in a large bowl or airtight container in the refrigerator for up to 2-3 days. When reheating, add a cup of the reserved pasta water or a splash of milk to bring the creamy lemon ricotta pasta sauce back to life.

Get creative here! Baby spinach, zucchini, or even sun-dried tomatoes would be delicious additions. Sauté them with the leeks over medium heat for the best results, and you’ll end up with a totally customizable and mouthwatering dish.

For sure! You can whip up the lemon ricotta mixture in advance. Just store it in the fridge in a medium bowl, and when you’re ready to serve, toss it with the pasta and veggies. For the best results, use fresh ricotta, and make sure the sauce is perfectly combined before adding it to your pasta.

Whether you’re cooking for the family, scrambling to get dinner on the table after a hectic day, or treating friends to a special meal, this lemon ricotta pasta recipe is is one I’m sure you will love! The creamy lemon ricotta sauce enhances the fresh veggies, making every bite a burst of flavor that’s perfect for any occasion. Give it a try, and I’m sure it’ll become one of your go-to pasta dishes!

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