Lemon Ricotta Pasta (Printable version)

Zesty lemon and creamy ricotta create a luxurious sauce for delicate spaghetti. Light, elegant, and ready in 25 minutes.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While pasta cooks, whisk together ricotta cheese, lemon zest, lemon juice, Parmesan cheese, olive oil, grated garlic, black pepper, and sea salt in a large mixing bowl until smooth and creamy.
03 - Add hot drained spaghetti to the ricotta-lemon sauce. Toss well, adding reserved pasta water gradually until the sauce luxuriously coats the pasta.
04 - Divide pasta among serving bowls. Top each portion with extra Parmesan cheese, fresh basil or parsley, additional lemon zest, and freshly ground black pepper.
05 - Serve immediately while hot.

# Expert tips:

01 -
  • It uses just a handful of ingredients you probably already have, and somehow tastes like you spent all afternoon in the kitchen.
  • The creamy ricotta clings to every strand of pasta without feeling heavy, and the lemon keeps it bright and alive.
  • You can have this on the table faster than delivery would arrive, and it feels elegant enough to serve to guests.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce stayed thick and clumpy instead of becoming silky and luxurious.
  • Add the pasta to the sauce while it's still dripping wet, not bone dry, the residual moisture helps everything emulsify into one cohesive thing.
  • If your ricotta is cold from the fridge, let it sit out for ten minutes before mixing or the temperature shock can make it separate when the hot pasta hits.
03 -
  • Use a Microplane to zest the lemon directly over the ricotta bowl so you catch all those fragrant oils that spray out, they're packed with flavor.
  • Taste your ricotta before you start, some brands are sweeter or saltier than others and you may need to adjust the seasoning in the sauce.
  • If you're serving this to guests, prep the ricotta mixture an hour ahead and keep it at room temperature, then all you have to do is boil pasta and toss when everyone arrives.
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