Lemon Ricotta Pasta

One evening, I stood in my kitchen staring at half a lemon and a tub of ricotta, wondering what dinner would be. The pasta water was already boiling, and I had no plan. I grated the lemon over the ricotta, whisked in some Parmesan, and tossed it with hot spaghetti. The result was so bright and silky that I made it three times that week.

I once made this for a friend who claimed she didnt like simple pasta dishes. She finished her bowl and asked for seconds. We sat at the table long after eating, talking and laughing, and she kept saying she couldnt believe something so easy tasted that good. It became my go-to for impromptu dinners when I want to impress without the stress.

Ingredients

• Spaghetti: Use good quality pasta, it makes a difference in texture, and cook it just until al dente so it holds the sauce without getting mushy.
• Ricotta cheese: Whole-milk ricotta is creamier and richer, avoid the skim version or your sauce might feel grainy and thin.
• Lemon: Fresh lemon is non-negotiable here, the zest brings floral brightness and the juice adds the tangy backbone that makes this dish sing.
• Parmesan cheese: Freshly grated Parmesan melts into the sauce beautifully, pre-grated stuff from a can wont give you the same silky result.
• Olive oil: A good extra-virgin olive oil adds fruity richness, drizzle a little extra at the end if you want more depth.
• Garlic: One small clove finely grated gives a whisper of sharpness without overpowering the delicate lemon and ricotta.
• Pasta water: This starchy liquid is the secret to making the sauce cling to every strand, dont skip reserving it before you drain.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the spaghetti until its just al dente, with a slight bite in the center. Before draining, scoop out half a cup of the starchy cooking water and set it aside.

Make the ricotta-lemon sauce:

In a large mixing bowl, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, grated garlic, black pepper, and salt until the mixture is smooth and creamy. It should look like a thick, pale yellow sauce with flecks of zest throughout.

Toss the pasta:

Add the hot drained spaghetti directly into the bowl with the ricotta sauce and toss with tongs, adding the reserved pasta water a few tablespoons at a time. Keep tossing until every strand is coated in a glossy, luxurious sauce that clings without being too thick or too runny.

Serve:

Divide the pasta among bowls and top each with extra Parmesan, chopped fresh basil or parsley, more lemon zest, and a generous grind of black pepper. Serve immediately while its hot and creamy.

Save

The first time I served this at a dinner party, someone asked if I had gone to culinary school. I laughed and told them it was just ricotta and lemon. That moment reminded me that the best food doesnt have to be complicated, it just has to taste like you care.

How to Store and Reheat

Leftovers can be stored in an airtight container in the fridge for up to two days, though the sauce may thicken as it cools. Reheat gently in a skillet over low heat, adding a splash of milk or pasta water to bring back the creamy texture. I dont recommend freezing this dish because the ricotta can separate and become grainy when thawed.

Ways to Make It Your Own

I love folding in sauteed spinach or blanched peas for a pop of green and a bit more substance. Sometimes I add a spoonful of mascarpone or heavy cream to make the sauce even richer, especially if Im serving it to guests. A pinch of red pepper flakes or a handful of toasted pine nuts can add warmth and crunch if you want a little more complexity.

Serving Suggestions

This pasta is light enough to pair with a simple arugula salad dressed in olive oil and lemon, or a platter of roasted cherry tomatoes. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright citrus notes perfectly. If youre feeding a crowd, double the recipe and serve it family style in a big bowl with extra Parmesan and fresh herbs on the side.

• Serve with crusty bread to soak up any extra sauce left in the bowl.
• Top with grilled shrimp or chicken if you want to add protein without losing the freshness.
• Finish with a drizzle of your best olive oil and a sprinkle of flaky sea salt for an elegant touch.

Save

This dish taught me that dinner doesnt need to be elaborate to feel special. Sometimes the simplest combination of good ingredients and a little care is all you need to make something memorable.

Recipe FAQs

→ Can I make this ahead of time?

This dish is best served immediately after tossing. However, you can prepare the ricotta sauce up to 2 hours ahead and keep it covered in the refrigerator. Cook the pasta fresh just before serving and combine with the chilled sauce, adding extra pasta water as needed.

→ What type of ricotta works best?

Whole-milk ricotta creates the creamiest sauce. Avoid non-fat varieties as they can be watery and thin. Fresh ricotta from an Italian market offers superior texture and flavor compared to supermarket brands.

→ How do I keep the sauce creamy while tossing?

Reserve the starchy pasta cooking water—this is essential. Add it gradually while tossing to create an emulsified, silky sauce that coats each strand. The starch helps bind the ricotta to the pasta perfectly.

→ Can I add vegetables to this dish?

Absolutely. Sautéed spinach, fresh peas, or grilled asparagus work beautifully. Add them during the final tossing step or layer them in serving bowls. Fresh herbs like arugula or mint also complement the lemon flavor wonderfully.

→ Is this vegetarian?

Yes, this is naturally vegetarian. However, check your Parmesan label as some producers use animal rennet. Look for cheese marked vegetarian or use microbial rennet alternatives if strict vegetarian standards are important.

→ What wine pairs best with this pasta?

Crisp white wines like Sauvignon Blanc or Pinot Grigio are ideal pairings. Their acidity complements the lemon and richness of the ricotta. Italian Vermentino or Falanghina also work wonderfully.