Lemon Ricotta Pasta (Printable)

Zesty lemon and creamy ricotta coat spaghetti in this bright, elegant Italian pasta dish ready in just 25 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz spaghetti
02 - 1 tablespoon kosher salt for pasta water

→ Ricotta-Lemon Sauce

03 - 1 cup whole-milk ricotta cheese
04 - 1 large lemon, zested and juiced
05 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
06 - 2 tablespoons extra-virgin olive oil
07 - 1 small garlic clove, finely grated
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon sea salt

→ Garnish

10 - 2 tablespoons fresh basil or parsley, chopped
11 - Extra lemon zest
12 - Freshly ground black pepper

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While pasta cooks, whisk together ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, black pepper, and salt in a large mixing bowl until smooth and creamy.
03 - Add hot drained spaghetti to the ricotta-lemon sauce. Toss well, adding reserved pasta water gradually until the sauce coats the pasta luxuriously.
04 - Divide pasta among serving bowls. Top with extra Parmesan, fresh basil or parsley, additional lemon zest, and freshly ground black pepper.
05 - Serve immediately while the pasta is hot.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, no complicated steps or fancy techniques required.
  • The creamy ricotta and sharp lemon create a sauce that feels indulgent but stays light and fresh.
  • You probably have most of these ingredients already, making it perfect for those nights when you need something fast and satisfying.
02 -
  • The sauce will seem thick at first, but the hot pasta and reserved pasta water will loosen it into a silky coating, so dont panic if it looks too dense in the bowl.
  • If you add the pasta water too quickly, the sauce can become soupy, so pour it slowly and toss constantly to control the consistency.
  • Toss the pasta while its still steaming hot, the heat helps the ricotta melt and blend with the starchy water to create that creamy texture.
03 -
  • Use a microplane to zest the lemon directly over the ricotta so you capture all the fragrant oils that spray out.
  • Taste the sauce before tossing it with the pasta and adjust the lemon juice, salt, or Parmesan to your preference, its easier to fix before everything is mixed.
  • If the pasta sits too long after tossing, the sauce can get absorbed and dry out, so serve it right away for the best creamy texture.
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