Lemon Ricotta Pasta (Print version)

Zesty lemon and creamy ricotta coat delicate spaghetti in this bright, elegant Italian pasta dish.

# 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 - Lemon zest, extra
12 - Freshly ground black pepper

# Cooking 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.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, no complicated steps or endless ingredient lists.
  • The lemon and ricotta create this creamy, tangy sauce that clings to every strand without feeling heavy.
  • It tastes expensive and elegant but costs almost nothing to make on a weeknight.
02 -
  • Don't skip reserving the pasta water, it's starchy and salty and turns the ricotta into a real sauce instead of just clumps of cheese.
  • Add the pasta to the sauce while it's still piping hot, the heat helps the ricotta loosen and cling to the noodles.
  • If the sauce feels thick or dry, add more pasta water a tablespoon at a time until it looks creamy and coats the back of a spoon.
03 -
  • Use a Microplane to grate the garlic and zest the lemon, it releases more flavor and disappears into the sauce instead of leaving chunks.
  • Toss the pasta in the bowl instead of a hot pan so the ricotta stays creamy and doesn't cook or curdle from direct heat.
  • Finish each bowl with a drizzle of your best olive oil, it adds a fruity, peppery note that makes the whole dish shine.
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