June 12, 2022| By

Lemon Ricotta Pasta with Brussels Sprouts

Prep Time: 5 mins
Cook Time: 25 mins
Skip to recipe

Upgrade your standard pasta dish with Lemon Ricotta Pasta; rigatoni tossed in a zesty, creamy sauce with sautéed brussels sprouts. This quick 30 minutes recipe and easy dinner made with fresh ingredients is the perfect pasta meal for summer.

If you're craving more carbs, then try other delicious pasta recipes like this One Pot Creamy Tomato Pasta with Spinach or my Cajun Salmon Pasta.

lemon ricotta pasta on a plate with sliced lemons and fresh basil

Lemon Ricotta Pasta with Brussels Sprouts is a light yet filling vegetarian meal that is ready in just 25 minutes. It's almost a one pot recipe so that means less dishes, thank me later. If you are searching for an easy, satisfying meal, this is my top choice!

Everyone loves pasta but pasta with ricotta cheese is phenomenal - it is light and savory yet creamy and luxurious! Adding veggies makes this pasta meal even healthier. The addition of earthy brussels sprouts brings a welcome crunch and more flavor to this yummy ricotta pasta recipe. Meatless Monday just got a whole lot tastier!

ingredients to make lemon ricotta pasta on a white table

Lemon Ricotta Pasta Ingredients

  • Brussels sprouts: Slice them into quarters for easier cooking and to ensure they get nice and crispy.
  • Garlic: This is used for added flavor.
  • Pasta: You can use any variety of pasta that you prefer. I chose rigatoni this time but spaghetti, penne or fusilli are great options too. However, smaller pastas won't absorb the creamy sauce as well.
  • Ricotta: Use good quality ricotta that is full of fat. There are a variety of ricotta cheeses but I suggest whole milk ricotta for this meal. It yields a richer consistency than part skim ricotta.
  • Red pepper flakes: This adds a touch of spiciness.
  • Dried herbs: For a pop of freshness and bright summery flavor, add herbs like rosemary, thyme, and parsley.
  • Olive oil 
  • Parmesan: Although ricotta does not melt, adding another cheese gives the pasta that familiar, creamy texture. I always recommend grating cheese fresh from the block because it tastes and melts better.
  • Lemons: Use fresh lemons because it adds brightness to the pasta. And that zest is essential!
  • Salted butter: The butter acts as an adhesive between the ricotta sauce and cooked pasta.
lemon ricotta pasta on a plate with a fork

How to Make Lemon Ricotta Pasta with Brussels Sprouts

Cook the Brussels Sprouts

Start by drizzling 1 tbsp of olive oil in a pan and add brussels sprouts. Season with salt and pepper and cook until slightly browned. Add half of the diced garlic and cook for another 1-2 minutes. Remove from heat and set aside.

brussels sprouts in a frying pan

Cook the Pasta

Cook/boil pasta according to package instructions. Don't forget to salt your pasta water! Reserve ½ cup of pasta water and drain the pasta.

Make the Ricotta Sauce

While the pasta is boiling, combine ricotta, remaining diced garlic, red pepper, rosemary, thyme, parsley, olive oil, parmesan cheese, lemon zest, and lemon juice. Mix together and season with salt and pepper, to taste.

ricotta sauce mixed together in a bowl with a whisk

Combine Everything

Add drained pasta to a large bowl and toss with butter. Once butter is melted, add the ricotta mixture and continue to mix together. Finally, add Brussels Sprouts and serve.

lemon ricotta pasta in a bowl with brussels sprouts

Tips for Lemon Ricotta Pasta

  • For a healthier dish, use whole-grain pasta. It's full of natural fiber and you'll feel full sooner.
  • Do not overcook the pasta - cook until just al dente! Overcooking the pasta strips away the nutrients and results in mushy noodles.
  • Reserve some of the pasta water in case you need it to help thicken the sauce.
  • This is best served fresh or the ricotta will harden.

Add-Ins!

If you'd like to use another vegetable, I recommend trying leafy vegetables spinach and arugula! You can also try adding a protein like adding chicken breast or chickpeas! Garlic shrimp would be an awesome addition as well as white wine chicken, too!

pasta on a plate with lemons

What to serve with Lemon Ricotta Pasta

Firstly, Garlic Bread of course! I always eat pasta with garlic bread, it's the best combo. A side salad is an amazing pair as well.

I also love to enjoy this dish with a glass of white wine, preferably Viognier or a buttery chardonnay - SO good.

Leftovers

Just like other pasta, Lemon Ricotta Pasta works great as a leftover. It can be refrigerated for up to 5 days in an air-tight container.

When you are ready to reheat, add in a splash of milk or olive oil if the sauce has absorbed into the pasta.

a family style serving of pasta on a silver serving tray

More Pasta Recipes!

Want more delicious and beautiful recipes? Subscribe to my newsletter, where you'll hear about new recipes FIRST and get tantalizing and exclusive perks!

Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

lemon ricotta pasta in a bowl with a fork and fresh sliced lemons and basil

Lemon Ricotta Pasta with Brussels Sprouts

Upgrade your standard pasta dish with Lemon Ricotta Pasta; rigatoni tossed in a zesty, creamy sauce with sautéed Brussels sprouts.
Serving: 6
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Calories: 517kcal

Ingredients

  • 1-2 lbs Brussels sprouts cut into quarters
  • 4 cloves Garlic diced
  • 1 lb Rigatoni pasta
  • 1 cup Ricotta
  • 1 tsp Red pepper flakes
  • ¼ tsp Dried rosemary
  • ¼ tsp Dried thyme
  • 1 tsp Dried parsley
  • 1 tbsps Olive oil (additional tbsp for cooking brussels sprouts)
  • ¾ cup Parmesan 
  • 2 Lemons zested and juiced
  • 4 tbsps Salted butter

Directions

  • Drizzle 1 tbsp of olive oil in a pan and add brussels sprouts. Season with salt and pepper and cook until slightly browned. Add half of the diced garlic and cook for another 1-2 minutes. Remove from heat and set aside.
  • Cook pasta according to package instructions. Reserve ½ cup of pasta water and drain pasta.
  • While pasta is boiling, combine ricotta, remaining diced garlic, red pepper, rosemary, thyme, parsley, olive oil, parmesan, lemon zest and lemon juice. Mix together and season with salt and pepper, to taste.
  • Add drained pasta to a large bowl and toss with butter. Once butter is melted, add ricotta mixture and continue to mix together. If you'd like to have a looser sauce, add pasta water, 2-3 tbsps at a time and mix together until desired consistency is reached. Add brussels sprouts and serve.

Notes

  • For an even healthier dish, use whole-grain pasta. It's full of natural fiber and you'll feel full sooner.
  • Do not overcook the pasta because it strips away the nutrients and results in mushy noodles.
  • Reserve some of the pasta water in case you need it to help thicken the sauce.
  • This is best served fresh or the ricotta will harden.

Nutrition

Calories: 517kcal | Carbohydrates: 69g | Protein: 22g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 346mg | Potassium: 585mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1198IU | Vitamin C: 84mg | Calcium: 299mg | Iron: 3mg
Course: Dinner, Pasta
Cuisine: Italian

Did you make this?

instagram icon

Tag us on the gram @britneybreaksbread to be featured in our stories!

Rate + Review

What do you think of this recipe?

Your email address will not be published.

Recipe Rating