Lemon Ricotta Pasta (Printable)

Bright and elegant spaghetti with creamy ricotta and zesty lemon sauce. Simple, vegetarian, and 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 - Extra 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 pasta is hot.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you spent the afternoon in an Italian kitchen.
  • The sauce is creamy without heavy cream, tangy without being sharp, and clings to every strand of pasta.
  • You probably already have most of these ingredients, and if you don't, they're all easy to find.
  • It's impressive enough to serve guests but simple enough to make on a weeknight when you're too tired to think.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumping.
  • Make sure your ricotta is at room temperature or close to it, cold ricotta won't mix as smoothly and can make the sauce grainy.
  • Toss the pasta with the sauce off the heat so the ricotta stays creamy and doesn't split or curdle.
03 -
  • Use a microplane to zest the lemon directly over the ricotta so you catch all the fragrant oils that spray out.
  • If your ricotta is grainy or watery, strain it through a fine-mesh sieve for ten minutes before using it.
  • Add a pinch of red pepper flakes to the sauce if you like a subtle kick that balances the richness.
  • For a richer, more indulgent version, stir in a spoonful of mascarpone or a splash of heavy cream with the ricotta.
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