Save My neighbor knocked on my door one evening holding a basket of lemons from her tree, far more than she could use. I had spaghetti in the pantry and ricotta that needed using, so I tossed them together with garlic and Parmesan, and that simple combination turned into something I now crave on tired weeknights. The brightness of the lemon against the creamy ricotta felt like a small revelation. It's become my go-to when I want something that tastes impressive but doesn't require much effort.
I made this for a friend who was going through a rough patch, and she sat at my kitchen counter while I tossed the hot pasta with the lemony ricotta. She said it tasted like sunshine, which made me laugh, but I understood what she meant. The bright, clean flavors felt almost restorative. We ended up eating straight from the serving bowl, standing up, talking until the pasta was gone.
Ingredients
- Spaghetti: I prefer spaghetti here because the thin strands hold the light sauce beautifully, though linguine or angel hair work just as well.
- Ricotta cheese: Whole-milk ricotta gives the sauce a silky, luxurious texture, avoid the low-fat versions which can taste grainy and thin.
- Lemon: Use a fresh lemon and zest it before juicing, the zest carries all the fragrant oils that make this dish sing.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds a nutty, salty depth that pre-shredded cheese just can't match.
- Olive oil: A good extra-virgin olive oil adds a peppery richness that rounds out the bright acidity of the lemon.
- Garlic: Finely grated garlic disperses evenly through the sauce without any harsh bite, just a gentle warmth.
- Fresh herbs: Basil or parsley add a pop of color and a fresh, grassy note that balances the richness of the cheese.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until it still has a slight bite, al dente is key here. Before draining, scoop out half a cup of the starchy pasta water, it will help the sauce cling to every strand.
- Make the Ricotta-Lemon Sauce:
- While the pasta cooks, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, pepper, and salt in a large bowl until smooth and creamy. The mixture should look thick and glossy, almost like a loose frosting.
- Toss the Pasta:
- Add the hot drained spaghetti directly to the bowl with the ricotta sauce and toss vigorously with tongs. Drizzle in the reserved pasta water a little at a time, tossing as you go, until the sauce coats each strand in a silky, glossy layer.
- Garnish and Serve:
- Divide the pasta among bowls and top with extra Parmesan, fresh herbs, more lemon zest, and a generous grind of black pepper. Serve immediately while the pasta is hot and the sauce is still creamy.
Save One night I made this for my partner after a long day, and halfway through eating he paused and said it tasted like springtime. I hadn't thought of it that way, but he was right. There's something about the lemon and the lightness of the ricotta that feels like a reset, like opening windows after a long winter.
Making It Your Own
I sometimes fold in a handful of baby spinach or blanched asparagus tips right before serving, the residual heat wilts the greens just enough. Peas are wonderful here too, especially the frozen kind that you can toss in with the pasta during the last minute of cooking. If you want more richness, a spoonful of mascarpone or a splash of heavy cream stirred into the ricotta makes the sauce even more luscious.
Storing and Reheating
This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. The sauce will thicken as it cools, so when reheating, add a splash of water or milk and warm gently in a skillet over low heat, tossing constantly. The lemon flavor will mellow overnight, so you might want to brighten it up with a squeeze of fresh juice and a bit more zest before serving.
Pairing Suggestions
This pasta feels elegant enough for a casual dinner party, and I like to serve it with a simple arugula salad dressed with olive oil and a squeeze of lemon. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright, creamy flavors beautifully. If you're feeding a crowd, double the recipe and serve it family-style in a large shallow bowl with extra Parmesan and herbs on the side.
- A side of crusty bread for soaking up any sauce left in the bowl is never a bad idea.
- Roasted cherry tomatoes add a sweet, tangy contrast that pairs perfectly with the lemon.
- If you want protein, grilled shrimp or shredded rotisserie chicken fold in easily without overwhelming the delicate sauce.
Save This is the kind of recipe that makes you feel like a better cook than you are, effortless but impressive. I hope it brings a little brightness to your table the way it has to mine.
Recipe FAQs
- → Can I make this pasta ahead of time?
This dish is best served immediately while the pasta is hot and the sauce is creamy. However, you can prepare the ricotta-lemon sauce up to 4 hours ahead and refrigerate it. Toss with freshly cooked pasta just before serving for optimal texture and flavor.
- → What type of ricotta works best?
Whole-milk ricotta creates the creamiest, most luxurious sauce. If only part-skim ricotta is available, add a splash of heavy cream or mascarpone to achieve the desired richness and silky consistency.
- → How do I prevent the sauce from becoming dry?
Reserve about 1/2 cup of pasta cooking water before draining. Add it gradually while tossing the pasta with the sauce, one tablespoon at a time, until you achieve a silky coating that clings to each strand of pasta.
- → Can I add vegetables to this dish?
Absolutely. Sautéed spinach, fresh peas, asparagus, or even cherry tomatoes pair wonderfully. Add them during the final tossing step or fold them into the warm sauce before combining with pasta for even distribution.
- → Is this pasta suitable for vegetarians?
Yes, this pasta is vegetarian. However, check Parmesan labels as some varieties are made with animal rennet. Look for vegetarian-certified Parmesan if strict vegetarian status is important.
- → What wine pairs well with this dish?
Crisp white wines complement the fresh lemon notes beautifully. Sauvignon Blanc and Pinot Grigio are excellent choices, their acidity balancing the creamy sauce and bright citrus flavors.