Lemon Ricotta Pasta (Printable)

Zesty lemon and creamy ricotta coat spaghetti in this bright, elegant Italian pasta perfect for weeknight dinners.

# What You Need:

→ Pasta

01 - 12 oz spaghetti
02 - 1 tablespoon kosher salt

→ 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. 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, additional lemon zest, and freshly ground black pepper.
05 - Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, so you can have dinner on the table in under half an hour.
  • The lemon and ricotta create a sauce that feels indulgent without any cream or butter.
  • It uses everyday ingredients you probably already have, but tastes like something you'd order at a trattoria.
02 -
  • The pasta water is not optional, its starch is what transforms the ricotta mixture from a thick spread into a silky sauce that hugs the noodles.
  • Toss the pasta with the sauce while everything is still hot, the heat helps the ricotta melt into a cohesive coating rather than clumping.
  • Don't skip the lemon zest, the juice alone gives acidity but the zest brings the aromatic oils that make the dish come alive.
03 -
  • Grate the garlic on a microplane instead of mincing it, this way it melts into the sauce without any harsh chunks.
  • Taste the sauce before tossing and adjust the lemon juice or salt, ricotta brands vary in saltiness and you want the balance to be just right.
  • Use tongs to toss the pasta rather than a spoon, they give you better control and help the sauce coat every strand evenly.
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