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Lemon Garlic Parmesan Pasta

Love lemon? Love pasta? Well then, you’re going to love this recipe! This is a blog post about a twist on one of our favorite dishes.

A real lemon garlic parmesan pasta recipe has been around for years, especially in Italy. It’s a great dish to eat if you’re looking for something that tastes good without being too heavy or greasy.

The lemon adds an extra zest! While lemon can be tart, this particular lemon ricotta pasta isn’t overwhelming on the taste buds at all – it compliments each other quite nicely with lemon giving just enough tanginess while still letting the rich cheesy flavor shine through.

It’s also easy to make so it’s quick and convenient when trying to cook up dinner after work, school, or want to prep it for a large gathering. Here is some more information about this delicious meal.

Origins of Lemon Ricotta Pasta

It originates from Naples, Italy. It’s hard to believe lemon pasta is Italian because most people think of it as an American dish but lemon ricotta pasta has become popular in many other parts of the world, including France and China!

Lemon ricotta pasta was created by individuals who couldn’t afford expensive ingredients like meat or cheese. Instead, they used lemon peel which provided them with the opportunity to have a delicious meal without having to spend that much.

Though it was a popular recipe, it wasn’t until the 1970s that lemon ricotta pasta started being served in restaurants in New York City.

How Does It Taste?

Lemon Ricotta Pasta tastes delectable when prepared correctly (and by that we mean not overcooked). However, one thing to note about this recipe is that you should be careful how much salt you add to your lemon ricotta sauce since adding too much can taste overwhelming.

This lemon ricotta pasta is rich and creamy. The lemon gives it just enough tanginess while still letting the cheesy flavor shine through – you don’t want to miss out on this incredible dish!

What Are Some Good Appetizers to Pair?

Good appetizers to pair lemon ricotta pasta with include lemon watermelon salads, zucchini fritters, and chunks of lemon ice. For lemon watermelon salads, you can either buy one or make your own.

You can even serve it alongside some avocado slices or a glass of lemon juice if you’re feeling adventurous!

Is There a Dessert That I Can Pair it With?

Yes! If you’re feeling like having more lemon-y plates; try lemon ricotta pancakes (or crepes) and lemon cheesecake. If you’re feeling a little more daring, lemon meringue pie is also popular in some parts of the world so give it a try if you want to experiment with new flavors.

What Else Can I Do With Lemon Ricotta Pasta?

Some people like to add chicken or shrimp – both are great accompaniments that work well together and taste delicious on their own as well! You can even go out of your comfort zone and mix up this dish by serving lemon ricotta pasta with fish instead just don’t forget about cooking times for each ingredient since they all cook at different rates.

Is Lemon Ricotta Pasta Healthy?

Lemon ricotta pasta is actually quite healthy!

The lemon gives it lots of vitamin C which helps with strengthening the immune system, improves eyesight and skin health. It’s also high in protein thanks to all that cheese so you can feel great about making lemon ricotta pasta for dinner tonight!

Also worth mentioning that ricotta cheese is also high in calcium which helps with bone health and even digestive function. So there are a lot of benefits of making this dish as a healthier alternative to some of the other pasta dishes out there.

Will You Be Trying It?

We recommend lemon ricotta pasta to everyone. You don’t have to be a skilled or experienced cook either, it’s super easy! So give lemon ricotta pasta a try and you won’t regret it – we promise!

Let us know what you think about the recipe and if you need any more tips on how to make this tasty meal, let us know in the comments below.

Lemon Garlic Parmesan Pasta Bake

Easy pasta bake that requires no boiling and all made in one baking pan!
4.29 from 7 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American, Italian
Keyword: baked pasta, easy dinner recipe, easy pasta recipe, feta baked pasta, garlic pasta, lemon garlic, no boil pasta, one pan meal, one pot dinner, one pot pasta


  • 16 oz pasta uncooked (such as fusilli bucati corti or similar shape)
  • 3 cups low-sodium chicken broth or choice of broth
  • 4 garlic cloves minced
  • 2 tbsp fresh lemon juice or juice of half a lemon
  • 1 zest of 1 lemon
  • 1 tsp salt more or less to taste
  • 1 tsp black pepper
  • 1/2 cup heavy cream
  • 3/4 cup shredded parmesan cheese
  • 3/4 cup grated parmesan cheese
  • 1/2 cup Italian parsley chopped


  • Preheat oven to 350 degrees F.
  • In a large oval baking dish add uncooked pasta, garlic, lemon juice, zest, broth, salt and pepper. Cover and bake for 45-50 minutes or until pasta is cooked.
  • As soon as it is done, add remaining ingredients and give it a nice stir. It will come together and be really creamy and cheesy! If needed adjust salt and pepper to taste!


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Recipe Rating


  1. What is 1/2 juice of lemon? Does this mean I take a lemon and squeeze out half the lemon or do you have a measurement of how much you need like a tsp or tbsp.

  2. Am I adding 1 1/2 cups of Parmesan cheese with the cream and parsley? Or am I adding 3/4 cup Parmesan with the cream and then sprinkling the other 3/4 cup Parmesan on top?

  3. I have a phillips pasta maker that i’m obsessed with and use for allll my pasta dishes, if I were to use fresh rigatoni what would I need to change?

    1. Yes, fresh pasta may not work the same as the liquid and baking time will differ. We recommend cutting down the liquid measurement by 1/2 and keeping an eye on the baking time! Fresh pasta usually requires half the cooking time as dried pasta.

    1. No, it is not an error. One is shredded and one is shaved. The shaved is more for garnish but feel free to use the same kind of cheese.

  4. I usually buy shredded parm at my grocery store deli. Is grated parm the green canned product or freshly grated? Thanks. We’ll be trying this in the next week or so!

  5. 3 stars
    Flavor was great but pasta was extremely gluey. I would’ve baked at least 10 min less. Also, because it was so gluey, I ended up using a ton more cream. A couple of changes and it’d be awesome.

  6. This looks so good. It’s Thanksgiving weekend in Canada. Waited too long to buy my cream and the heavy cream is sold out. Had to purchase a lighter ‘Creamo’, has only 10% fat. What do you expect that will do to the recipe and do I have to make other substitutions?

    1. That should still work out great! The heavy cream makes it taste richer, but a lighter version will be great as well! Enjoy your thanksgiving, be sure to let us know how it turns out!

  7. 5 stars
    AMAZING! I added a pint of heavy cream to the dish rather than a 1/2 cup as I wanted it to be extra creamy and it was perfect!

  8. 5 stars
    This was so good and easy to make! I made shredded chicken and added it to it. I will definitely be making this again.

  9. Hi there! I’m interested in trying this dish! I was hoping you could let me know what size oval dish you are using for this recipe?