Lemon Ricotta Pasta (Printable Version)

Zesty lemon and creamy ricotta coat spaghetti in this bright, elegant Italian pasta. Ready in 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, additional lemon zest, and freshly ground black pepper.
05 - Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The ricotta melts into a silky sauce without any cream or complicated steps.
  • Lemon zest adds a pop of flavor that makes every bite feel bright and alive.
  • You probably have most of the ingredients already, and the ones you don't are worth keeping around.
02 -
  • Always reserve pasta water before draining, because that starchy liquid is what transforms the ricotta from thick to silky.
  • Use fresh lemon juice, not bottled, because the flavor is completely different and the bottled stuff tastes flat and artificial.
  • Toss the pasta while it's still hot so the ricotta melts into a proper sauce instead of sitting in clumps.
03 -
  • Grate your garlic with a microplane instead of mincing it so it dissolves into the sauce and doesn't leave sharp little bites.
  • Zest your lemon before you juice it, because trying to zest a juiced lemon is frustrating and messy.
  • Taste the sauce before tossing and adjust the lemon or salt to your liking, because every lemon is different and some are more tart than others.
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