Lemon Ricotta Pasta (Printable)

Delicate spaghetti coated in creamy ricotta and bright lemon sauce. A quick, elegant Italian-inspired dish ready in just 25 minutes.

# 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

# 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 pasta is hot.

# Expert Advice:

01 -
  • It comes together faster than takeout arrives, using pantry staples and one pot.
  • The lemon cuts through the richness in a way that feels both indulgent and light.
  • Leftovers actually reheat beautifully with a splash of milk or pasta water.
  • It looks elegant enough for company but forgiving enough for a solo weeknight dinner.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the ricotta without making it greasy.
  • Toss the pasta while it's still hot, cold pasta won't absorb the sauce the same way.
  • Taste the ricotta mixture before adding the pasta, it should be slightly over-seasoned because the noodles will dilute it.
03 -
  • Use a microplane to zest the lemon directly over the ricotta so the oils fall right into the sauce.
  • If your ricotta is grainy, whisk it vigorously or pulse it in a food processor for a smoother texture.
  • For a restaurant finish, toss the pasta in a warm skillet with a little butter before plating.
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