Lemon Ricotta Pasta (Printable Version)

Delicate spaghetti coated in creamy ricotta and bright lemon sauce. An elegant, quick weeknight meal ready in just 25 minutes.

# List of Ingredients:

→ 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 - Additional lemon zest
12 - Freshly ground black pepper to taste

# How to Make It:

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 hot.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you spent hours in the kitchen.
  • The tangy creaminess feels luxurious without weighing you down on a warm evening.
  • You probably already have most of these ingredients waiting in your fridge and pantry.
  • Leftovers somehow taste even better the next day when the lemon flavor blooms overnight.
02 -
  • Reserve the pasta water before you drain, I've watched it disappear down the sink more times than I care to admit.
  • Use the hot pasta straight from the pot, the heat gently warms the ricotta and helps everything meld into a silky sauce instead of clumpy cheese.
  • Don't skip the zest, the juice alone gives you sour without the aromatic lemon oil that makes this dish smell like summer.
03 -
  • Grate your garlic on a microplane instead of mincing it, the finer texture disappears into the sauce and distributes flavor evenly.
  • Toss the pasta in the bowl instead of a hot pan, it keeps the ricotta from breaking and turning grainy from direct heat.
  • Finish each bowl with a drizzle of your best olive oil, it adds a fruity richness that makes the whole dish taste more expensive than it is.
  • If the sauce feels too thick, don't add more oil, use pasta water instead so it stays silky and light.
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