Lemon Ricotta Pasta (Printable)

Zesty lemon and creamy ricotta coat delicate spaghetti noodles in this bright, elegant dish perfect for quick weeknight dinners.

# What Goes In:

→ 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

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all day in the kitchen.
  • The lemon cuts through the richness in a way that makes you want another bite every time.
  • You probably have most of these ingredients already, which means dinner is closer than you think.
  • It feels fancy enough for company but forgiving enough for a Tuesday night.
02 -
  • Do not skip the pasta water, it is the only thing that will turn the ricotta from a clumpy mess into a smooth, glossy sauce.
  • Add the hot pasta directly to the ricotta mixture, not the other way around, because the heat from the noodles gently warms the sauce without scrambling it.
  • Taste before you serve and adjust the lemon or salt, because every lemon is different and some need a little more punch.
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 watery, drain it in a fine-mesh sieve for ten minutes before mixing, it will make the sauce creamier and less likely to separate.
  • Toss the pasta with tongs instead of a spoon, it coats the noodles more evenly and keeps them from clumping.
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