Jump to Recipe Print RecipeAs the sun sets and the warm breeze dances through the kitchen, I find myself reaching for my favorite summer ingredients. Enter this Quick & Creamy Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs—a dish I can have on the table in just 20 minutes. With the zesty charm of caramelized lemons and the creamy goodness of ricotta, this pasta is a delightful escape from the mundane. Not only is it easy to whip up, but it also requires minimal cleanup, making it perfect for those lazy evenings when you crave something fresh yet satisfying. Plus, the crunchy spicy breadcrumbs add a surprising twist that will make everyone at the table smile. Curious about how you can customize this dish to fit your tastes? Let’s dive in! Why is Lemon Butter Pasta a Must-Try? Simplicity at Its Finest: In just 20 minutes, you can create this mouthwatering Lemon Butter Pasta that’s all about ease and flavor. Unforgettable Flavor: The bright acidity of lemon combined with creamy ricotta and a touch of spice will make your taste buds dance with joy. Versatile Base: Feel free to swap in your favorite pasta, vegetables, or proteins like grilled chicken or shrimp for a customized meal. Minimal Cleanup: This one-skillet wonder means less time washing dishes and more time enjoying dinner with family or friends. Crowd-Pleasing Appeal: Perfect for summer gatherings, this dish is sure to impress both the home chef and guests alike. Don’t forget to check out other delightful recipes like Scrambled Eggs Ricotta for more culinary inspiration! Lemon Butter Pasta Ingredients • Whip up your scrumptious Lemon Butter Pasta with ease using these fresh ingredients! For the Pasta Angel Hair Pasta – Cooks quickly and absorbs flavors beautifully; feel free to substitute with spaghetti or your preferred pasta type. Kosher Salt – Essential for seasoning your pasta and enhancing its natural flavor; don’t skip this step! Black Pepper – Adds a gentle kick; adjust to your liking for a personalized touch. For the Sauce Extra Virgin Olive Oil – Infuses richness and depth; opt for high-quality oil for optimal taste. Cold Salted Butter – Creates a luxurious, creamy sauce; unsalted butter works too—just adjust the additional salt. Lemon – Fresh, juicy lemons brighten the dish; using in-season lemons ensures the best flavor! Garlic – Fresh garlic deepens the flavor profile; feel free to adjust the amount based on your preference. For the Vegetables Zucchini or Yellow Summer Squash – Adds texture and nutrition; substitute with other summer veggies like bell peppers or asparagus if desired. Fresh Thyme Leaves – Delivers earthy notes that complement the dish well; dried thyme can be used in a pinch. For the Finishing Touches Panko Breadcrumbs – Provides the delightful crunch; consider homemade fresh breadcrumbs for a unique twist if you like. Capers – Introduces a salty, briny flavor; optional for a more subtle taste. Crushed Red Pepper Flakes – Adds a hint of spice; adjust according to your heat tolerance or omit for milder pasta. Fresh Basil – Offers aromatic herbal undertones; parsley or mint are great substitutes if basil is unavailable. Step‑by‑Step Instructions for Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs. Step 1: Prepare Breadcrumbs In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add panko breadcrumbs, capers, and crushed red pepper flakes to the skillet. Toast the mixture, stirring frequently, until the breadcrumbs turn golden brown, about 4 minutes. Season with salt to taste, then remove the crispy breadcrumb mixture from the skillet and set it aside on a plate. Step 2: Cook Pasta Bring a large pot of salted water to a rapid boil. Add the angel hair pasta and cook according to package instructions until al dente, usually about 3-4 minutes. Once cooked, drain the pasta, making sure to reserve about ½ cup of the pasta water, which will help create a sauce later. Step 3: Caramelize Lemon Using the same skillet, melt 2 tablespoons of cold salted butter over medium-high heat. Once the butter is bubbling, carefully add lemon slices to the skillet. Sear the lemon slices for about 1 minute on each side until caramelized and golden brown. Remove the slices from the skillet, chop them finely, and combine them with the chopped fresh basil in a bowl. Step 4: Cook Vegetables In the same skillet, add the remaining 2 tablespoons of butter along with diced zucchini, minced garlic, and fresh thyme leaves. Season with kosher salt and black pepper. Cook the mixture while stirring occasionally until the zucchini becomes tender and starts to turn golden, roughly 5 minutes. Step 5: Combine Add the drained pasta to the skillet with the cooked zucchini mixture. Toss everything together, ensuring the pasta is well coated with the flavorful butter sauce. If the pasta seems dry, add a bit of the reserved pasta water to reach the desired consistency. Step 6: Serve To plate, spread a generous amount of whipped ricotta in the bottom of each bowl. Top with the pasta and vegetable mixture, ensuring an even distribution. Finally, generously sprinkle the crispy spicy breadcrumbs on top, and finish with the remaining lemon-basil mixture for a burst of flavor. How to Store and Freeze Lemon Butter Pasta Fridge: Store your Lemon Butter Pasta in an airtight container for up to 3 days. Gently reheat on the stove with a splash of reserved pasta water to maintain its creamy consistency. Freezer: You can freeze the pasta for up to 2 months; however, the texture of the ricotta may change. Portion into freezer-safe containers for easy meals later. Reheating: For the best results, thaw in the fridge overnight before reheating gently on the stove or in the microwave, adding a little olive oil or more lemon juice for flavor. Avoid: It’s best to store the spicy breadcrumbs separately, as they can lose their crunch when combined with the pasta. Add them just before serving for that delightful crunch. Make Ahead Options These Quick & Creamy Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs are perfect for busy home cooks looking to save time during the week! You can prepare the spicy breadcrumbs up to 24 hours in advance; simply store them in an airtight container at room temperature to maintain their crunch. Additionally, you can chop the zucchini and garlic ahead of time, keeping them in the refrigerator for up to 3 days. When you’re ready to serve, just cook the pasta and sauté the vegetables, then combine everything with your prepared lemon-basil mixture. This ensures that your dinner is just as delicious with minimal effort, allowing you to savor relaxed mealtime moments with family! Lemon Butter Pasta Variations & Substitutions Feel free to shake things up and make this Lemon Butter Pasta your own with these delicious ideas! Whole Wheat Pasta: Swap the angel hair for whole wheat pasta for added fiber and a nutty flavor. Shrimp Boost: Add grilled shrimp for a protein-packed meal that enhances the dish’s elegance. It’s a delightful way to elevate those summer vibes! Cheesy Twist: Stir in some grated Parmesan or pecorino cheese for extra creaminess and a savory depth that melty cheese brings. Zesty Lemon: Extra lemon zest invigorates the dish, amplifying the freshness. Try it for an intense citrus kick that’ll brighten your evening. Thyme Alternative: Use fresh rosemary or dill instead of thyme for a unique flavor profile. Mixing herbs can create surprising taste variations! Spicy Heat: Increase the crushed red pepper flakes for those who love a fiery punch. Adjust according to your crowd’s taste, keeping it exciting. Veggie Medley: Replace zucchini with a medley of veggies like bell peppers and asparagus for added color and crunch. The vibrant hues will awaken your palate! Ricotta Makeover: Blend ricotta with some mascarpone for an ultra-creamy finish that makes every bite feel indulgent. This combo works beautifully in pasta. Looking for more ideas? Explore refreshing sides like Pea Bacon Pasta or light dishes like Spinach Ricotta Stuffed and keep your meals fascinating! Expert Tips for Lemon Butter Pasta Quality Ingredients: Use high-quality extra virgin olive oil and fresh in-season lemons for the best flavor in your Lemon Butter Pasta. Breadcrumb Variation: To elevate your dish, try using homemade breadcrumbs instead of store-bought panko. Fresh herbs mixed into the breadcrumbs add delightful flavor and texture. Pasta Cooking: Be careful not to overcook the angel hair pasta; it should be al dente to hold up against the sauce and additions. Watch the Garlic: Garlic can burn quickly; keep a close eye on it while cooking the vegetables to avoid bitterness. Adjust for Spice: Feel free to adjust the amount of crushed red pepper flakes based on your spice preference; this pasta can be as mild or as spicy as you like! Extra Creaminess: For an even creamier texture, whip the ricotta with a splash of lemon juice before serving for a flavorful twist. What to Serve with Quick & Creamy Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs Elevate your dinner experience with dynamic side dishes that create a harmonious summer meal alongside vibrant pasta. Mixed Greens Salad: A refreshing mix of arugula and spinach dressed with lemon vinaigrette complements the pasta’s creamy texture perfectly. The crunchy greens provide a crisp contrast and brighten the meal. Grilled Asparagus: Charred and smoky, grilled asparagus adds a wonderful earthiness that balances the zesty lemon and creamy ricotta. Drizzle with a hint of olive oil for added flavor. Garlic Bread: This classic pairing brings a warm, toasty element to the table. The buttery garlic bread is perfect for absorbing the rich lemon sauce, giving you every last drop of flavor. Roasted Cherry Tomatoes: Sweet, caramelized tomatoes add a juicy burst of flavor that mirrors the pasta’s bright notes. Serve them warm alongside the dish for an irresistible combination. Chilled White Wine: A crisp Sauvignon Blanc, with its citrus notes, enhances the lemony freshness of the pasta, making for a delightful sipping experience as you enjoy your meal. Zucchini Fritters: For an extra crispy veggie side, consider making zucchini fritters. They echo the sautéed zucchini in the pasta while adding a delightful crunch that guests will love. Lemon Sorbet: Keep the refreshing lemon theme going with a light lemon sorbet for dessert. This palate cleanser is the perfect sweet ending to a rich pasta dinner, leaving everyone feeling satisfied yet light. Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs Recipe FAQs What should I look for when selecting lemons for this recipe? When choosing lemons, opt for those that feel heavy for their size and have smooth, shiny skin. A good lemon should be firm and free from any dark spots. The zest and juices of a fresh, in-season lemon will give your pasta that vibrant acidity, making it truly shine. How should I store leftover Lemon Butter Pasta? Store your Lemon Butter Pasta in an airtight container for up to 3 days in the refrigerator. To reheat, gently warm it on the stove with a splash of reserved pasta water to restore some moisture and creaminess. Can I freeze Lemon Butter Pasta? Absolutely! You can freeze the pasta for up to 2 months. Portion it into airtight containers, but remember to keep the spicy breadcrumbs separate to maintain their crunch. When you’re ready to enjoy, thaw in the fridge overnight and reheat gently on the stove, adding a splash of olive oil for flavor. What can I do if my pasta is too sticky? If your pasta clumps together or is sticky after cooking, it may have been overcooked or didn’t have enough water during boiling. If this happens, add a tiny bit of your reserved pasta water when tossing the pasta with the sauce to loosen it up. Use tongs to gently separate the strands while heating to help them come apart. Are there any allergy considerations for this Lemon Butter Pasta? Yes! This recipe contains gluten (from the pasta and panko breadcrumbs) and dairy (from the ricotta and butter). For a gluten-free version, substitute with gluten-free pasta and breadcrumbs. If you’re lactose intolerant, consider using a dairy-free alternative for the ricotta, or simply omit it—it’ll still be delicious! Can I customize the vegetables in this recipe? The more the merrier! Feel free to exchange the zucchini or summer squash for other vegetables you have on hand, such as bell peppers, asparagus, or even spinach. Just remember to adjust cooking times accordingly, as each vegetable may require different cooking durations to achieve that perfect tender crispness. Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs Recipe FAQs. Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs Bliss A quick and creamy Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs, combining zesty lemon, rich ricotta, and a delightful crunch. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 10 minutes minsTotal Time 20 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta8 oz Angel Hair Pasta or substitute with spaghetti or your preferred pasta type.1 tbsp Kosher Salt for seasoning pasta water.1 tsp Black Pepper adjust to taste.For the Sauce2 tbsp Extra Virgin Olive Oil opt for high-quality for better taste.4 tbsp Cold Salted Butter or unsalted, adjust additional salt accordingly.2 Lemon fresh and juicy, in-season preferred.2 cloves Garlic fresh, adjust amount as preferred.For the Vegetables1 cup Zucchini or Yellow Summer Squash or substitute with other summer veggies.1 tbsp Fresh Thyme Leaves or dried thyme in a pinch.For the Finishing Touches1 cup Panko Breadcrumbs consider homemade for a unique twist.2 tbsp Capers optional.1 tsp Crushed Red Pepper Flakes adjust for spice tolerance.1/2 cup Fresh Basil or substitute with parsley or mint. Equipment SkilletLarge potBowl Method Step-by-Step InstructionsIn a skillet, heat 2 tablespoons of olive oil over medium heat. Add panko breadcrumbs, capers, and red pepper flakes. Toast until golden brown, about 4 minutes. Season with salt, remove from skillet.Bring salted water to a boil. Cook angel hair pasta according to package instructions until al dente, about 3-4 minutes. Reserve ½ cup pasta water, then drain.Melt 2 tablespoons of butter in the same skillet. Add lemon slices and sear for 1 minute on each side until caramelized, then chop and mix with fresh basil.Add remaining butter, zucchini, garlic, and thyme to the skillet. Season with salt and black pepper, cooking until zucchini is tender, about 5 minutes.Combine drained pasta with the zucchini mixture, tossing to coat. Add reserved pasta water if needed for consistency.Plate with whipped ricotta, top with pasta mixture, sprinkle crunchy breadcrumbs and finish with lemon-basil mix. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 80mgIron: 2mg NotesUse high-quality ingredients like extra virgin olive oil and fresh lemons for optimal flavor. Store leftovers in an airtight container for 3 days; for freezing, portion into containers but keep breadcrumbs separate. Tried this recipe?Let us know how it was!
