Lemon Ricotta Pasta

My sister called one Tuesday night asking what she could make with half a tub of ricotta and a lemon rolling around her fridge. I rattled off this pasta without thinking twice, and twenty minutes later she texted a photo of an empty bowl. Sometimes the best recipes happen when you're not trying to impress anyone. This one became her weeknight staple, and now mine too.

I made this for a friend recovering from a cold, and she said it was the first thing that tasted like something in days. The brightness of the lemon and the gentle creaminess felt like exactly what her body wanted. We sat on her couch with bowls in our laps, and she asked me to write it down before I left.

Ingredients

• Spaghetti (350 g): Use the best dried pasta you can afford, it actually makes a difference in texture and how well the sauce clings.
• Kosher salt (1 tbsp): Dont skip salting your pasta water generously, this is your only chance to season the noodles from within.
• Ricotta cheese (250 g): Whole-milk ricotta is creamier and richer, the low-fat kind can taste chalky and wont emulsify as smoothly.
• Lemon (1 large): Zest it first before juicing, and make sure to avoid the bitter white pith underneath the yellow skin.
• Parmesan cheese (40 g): Freshly grated melts into the sauce beautifully, the pre-shredded stuff has anti-caking agents that make it grainy.
• Extra-virgin olive oil (2 tbsp): A fruity olive oil adds a peppery note that balances the richness of the cheese.
• Garlic (1 small clove): Finely grated or microplaned garlic distributes evenly without leaving sharp bites.
• Black pepper and sea salt (1/4 tsp each): Freshly ground pepper has a floral heat that the pre-ground stuff just cant match.
• Fresh basil or parsley (2 tbsp): Either herb works, basil is sweeter and parsley is brighter, both add a fresh finish.

Instructions

Boil the Pasta:

Bring a large pot of water to a rolling boil, add the kosher salt, and cook the spaghetti until al dente with a slight bite in the center. Before draining, scoop out half a cup of the starchy pasta water, it will be your secret weapon for a silky sauce.

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 looks almost like frosting. The acid from the lemon will loosen the ricotta and make it glossy.

Toss the Pasta:

Add the hot drained spaghetti directly into the bowl with the ricotta mixture and toss with tongs, adding reserved pasta water a tablespoon at a time. The heat from the pasta will warm the sauce and the starchy water will help everything cling together like a creamy cloud.

Garnish and Serve:

Divide the pasta among bowls and top with extra Parmesan, chopped basil or parsley, a little more lemon zest, and a few grinds of black pepper. Serve immediately while the sauce is still creamy and the pasta is hot.

Save

One spring evening, I made this outside on a little camp stove during a picnic. The lemon smelled even brighter in the open air, and we ate it straight from the pot with forks, laughing at how fancy it felt despite the paper napkins. It became our unofficial warm-weather tradition.

Making It Your Own

This recipe is a gentle base that welcomes almost anything green. I have folded in blanched asparagus tips, sauteed peas, and handfuls of baby spinach that wilt right into the hot pasta. Once I stirred in some crumbled cooked sausage for a friend who wanted protein, and it worked beautifully. The sauce is forgiving and adaptable, so trust your instincts.

What to Serve Alongside

I usually keep it simple with a crisp green salad dressed in lemon vinaigrette and some crusty bread to mop up any sauce left in the bowl. A chilled glass of Sauvignon Blanc or Pinot Grigio echoes the citrus notes and cuts through the richness. If you want something heartier, roasted cherry tomatoes on the side add a sweet, jammy contrast.

Storage and Leftovers

Honestly, this is best eaten right away. The ricotta sauce can break and turn grainy when reheated, and the pasta soaks up all the moisture as it sits. If you do have leftovers, store them in an airtight container in the fridge for up to one day and reheat gently with a splash of milk or cream to bring the sauce back together.

• Add a drizzle of olive oil before reheating to help the sauce stay creamy.
• You can also eat leftovers cold as a pasta salad, though the texture will be firmer.
• Refresh with a squeeze of fresh lemon juice and a handful of herbs before serving again.

Save

This pasta has gotten me through more busy weeks than I can count, and it never feels boring. I hope it becomes one of those recipes you turn to when you want something that tastes like care without much effort.

Questions & Answers

→ How do I prevent the ricotta sauce from becoming too thick?

Reserve pasta water while cooking and add it gradually to your sauce. The starch in the pasta water helps create a silky, luxurious coating without making the dish heavy or dry.

→ Can I make this dish ahead of time?

This pasta is best served immediately after tossing for optimal texture and temperature. However, you can prepare the ricotta-lemon sauce up to 2 hours ahead and store it in the refrigerator. Simply reheat gently and toss with freshly cooked pasta.

→ What type of ricotta works best?

Whole-milk ricotta is recommended for the creamiest, richest sauce. It creates a more luxurious texture compared to part-skim varieties. Always choose fresh ricotta from the dairy section rather than shelf-stable versions.

→ How can I add more vegetables to this dish?

Try sautéing spinach, fresh peas, or asparagus separately and tossing them in with the pasta and sauce. You can also add sun-dried tomatoes or roasted cherry tomatoes for additional depth and color.

→ Is this suitable for gluten-free diets?

Yes, simply substitute regular spaghetti with gluten-free pasta. The ricotta-lemon sauce is naturally gluten-free, making the entire dish adaptable. Cook according to your gluten-free pasta package instructions.

→ What wine pairs well with this pasta?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon flavors beautifully. The acidity in these white wines cuts through the richness of the ricotta and enhances the citrus notes.