Lemon Ricotta Pasta (Printable version)

Creamy ricotta and zesty lemon coat tender spaghetti in this elegant Italian pasta. Light, fresh, and ready in just 25 minutes.

# What You Need:

→ 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 - Freshly ground black pepper

# Step-by-step guide:

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 ordering takeout, but tastes like you spent an hour in the kitchen.
  • The ricotta creates a creamy sauce without any cream, butter, or complicated reductions.
  • Lemon brightens every bite in a way that feels refreshing, not heavy or rich.
  • You can serve it to guests or eat it straight from the pot on a Tuesday night.
02 -
  • Don't skip reserving the pasta water, it's what makes the sauce cling instead of clump.
  • The ricotta sauce should be mixed in a large bowl, not a hot pan, or it can separate and turn grainy.
  • Taste the sauce before tossing and adjust the lemon or salt, ricotta varies in flavor depending on the brand.
03 -
  • Zest the lemon directly over the ricotta so the oils land right in the sauce instead of on the cutting board.
  • If your ricotta is dry or grainy, whisk in a tablespoon of heavy cream to make it smooth and spreadable.
  • Serve the pasta in warm bowls so it doesn't cool down too quickly, this dish is best enjoyed hot.
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