Lemon Ricotta Pasta (Printable)

Zesty lemon and creamy ricotta coat delicate spaghetti noodles in this bright, elegant pasta perfect for quick dinners or light lunches.

# 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 - Lemon zest, extra
12 - Black pepper, freshly ground

# How-to:

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

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent an hour stirring something on the stove.
  • The lemon cuts through the richness in a way that makes every bite feel clean and bright, never heavy.
  • You can serve it to guests without apologizing for how simple it was to make.
02 -
  • Don't skip reserving the pasta water, I forgot once and tried to thin the sauce with tap water and it just made everything watery and sad instead of silky.
  • Toss the pasta while it's still steaming hot, the residual heat is what melts the ricotta into a cohesive sauce instead of leaving it lumpy.
03 -
  • Use a microplane to grate the garlic and zest the lemon, it breaks them down so finely that they disappear into the sauce instead of leaving sharp bits.
  • Taste the sauce before tossing and adjust the lemon juice and salt, some lemons are sweeter or more sour, and ricotta brands vary in saltiness, so trust your palate over the measurements.
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