Lemon Ricotta Pasta (Printable Version)

Delicate spaghetti tossed with creamy ricotta, fresh lemon zest, and Parmesan in an elegant 25-minute Italian dish.

# 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 - Lemon zest, extra
12 - Black pepper, freshly ground

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

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The lemon cuts through the richness in a way that makes you want a second bowl.
  • You probably already have most of these ingredients waiting in your fridge.
02 -
  • Don't skip reserving the pasta water because plain water won't emulsify the sauce the same way.
  • Make sure your ricotta is at room temperature or the hot pasta will warm it gradually, cold ricotta can seize up and turn grainy.
  • Toss the pasta in the bowl instead of a pan so the ricotta stays creamy and doesn't break from direct heat.
03 -
  • Use a Microplane to zest the lemon directly over the ricotta so none of those fragrant oils go to waste.
  • If you want to make this ahead, keep the sauce and cooked pasta separate in the fridge and toss them together with a splash of pasta water when you reheat.
  • Add a handful of baby spinach or frozen peas to the hot pasta right before tossing for extra color and a little vegetable boost.
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