Lemon Ricotta Pasta (Printable)

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

# What You'll 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

# How-To Steps:

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, additional lemon zest, and a grind of black pepper.
05 - Serve immediately while hot.

# Expert Tips:

01 -
  • It uses pantry staples and comes together faster than ordering takeout, with actual flavor that doesnt taste rushed.
  • The creamy lemon sauce clings to every strand without feeling heavy, so you can have seconds without regret.
  • It looks elegant enough for guests but requires zero culinary tricks or fancy techniques.
02 -
  • The sauce will look too thick at first, but the pasta water is magic and will loosen it into a glossy coating, so add it slowly.
  • Dont rinse your pasta after draining, the starch on the surface helps the sauce stick and creates that restaurant-quality creaminess.
  • This dish doesnt reheat well because the ricotta can separate, so only make as much as youll eat right away.
03 -
  • Use a Microplane to zest the lemon directly over the ricotta bowl so you catch all the fragrant oils that spray out.
  • If your ricotta is grainy, blend it with the lemon juice in a small food processor for ten seconds to make it silky smooth.
  • Taste the sauce before tossing and adjust the lemon or salt, it should be bright and well-seasoned on its own.
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