Lemon Ricotta Pasta

There was a Tuesday night when I opened the fridge and found only ricotta, a lemon, and some dry pasta in the pantry. I wasn't in the mood for takeout, and honestly, I wasn't sure this would work. But something about the creamy cheese and that bright citrus made me curious. Twenty minutes later, I was twirling fork after fork of this ridiculously simple, sunshine-bright pasta, wondering why I'd ever bothered with complicated sauces.

I made this for a friend who'd just moved into a new apartment with nothing but a single pot and a fork. We sat on her floor with bowls in our laps, and she kept saying it tasted like something from a restaurant. That's the magic of this dish: it feels special without trying too hard. The lemon zest especially made her kitchen smell like a place where good things were already happening.

Ingredients

• Spaghetti: Use the best dried pasta you can find, it actually makes a difference in texture, and cook it just shy of done since it'll finish in the sauce.
• Kosher salt: Don't skip salting your pasta water generously, it's the only chance to season the noodles from the inside out.
• Ricotta cheese: Whole-milk ricotta is creamier and less grainy, if you can only find part-skim, stir in a tablespoon of cream to smooth it out.
• Lemon: Zest it before you juice it, and use a microplane so you get the fragrant oils without the bitter white pith.
• Parmesan cheese: Freshly grated melts into the sauce better than pre-shredded, which often has anti-caking agents that make it clumpy.
• Extra-virgin olive oil: A fruity, peppery oil adds another layer of flavor, this isn't the time for the cheap stuff.
• Garlic clove: Grate it finely so it distributes evenly, big chunks can taste sharp and raw in a no-cook sauce.
• Black pepper and sea salt: Freshly cracked pepper has a floral bite that pre-ground just can't match.
• Fresh basil or parsley: Basil is sweeter, parsley is brighter, both work beautifully depending on your mood.

Instructions

Boil the pasta:

Bring a large pot of water to a rolling boil, salt it until it tastes like the sea, then cook the spaghetti until it's just tender with a slight bite. Before you drain, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing the sauce together.

Make the ricotta-lemon sauce:

In a big mixing bowl, whisk the ricotta with lemon zest, lemon juice, Parmesan, olive oil, grated garlic, pepper, and salt until it's smooth and almost fluffy. It should smell bright and inviting, like spring in a bowl.

Toss the pasta with the sauce:

Add the hot drained spaghetti directly into the ricotta mixture and toss with tongs, adding splashes of pasta water until the sauce clings to every strand without being gloppy. The heat from the pasta will warm the ricotta and melt the Parmesan into a silky coating.

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 it right away while it's still steaming and creamy.

Save

One evening, I served this to my mom, who usually insists pasta needs tomato sauce or it isn't real Italian food. She took a bite, paused, and said it reminded her of something her grandmother used to make with whatever was left in the kitchen. That moment made me realize this dish isn't just easy, it's the kind of recipe that connects you to a long line of cooks who knew how to make magic out of simplicity.

Making It Your Own

This pasta is a blank canvas that welcomes whatever you have on hand. I've stirred in sautéed spinach when I needed greens, tossed in sweet peas for color, and even added roasted asparagus tips in the spring. A handful of arugula thrown in at the end wilts just enough to add a peppery bite. If you want it richer, a spoonful of mascarpone or a splash of cream makes the sauce almost decadent.

Pairing and Serving Suggestions

This dish shines brightest with a crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio, something with enough acidity to mirror the lemon. I've also served it alongside a simple arugula salad with shaved Parmesan and a squeeze of lemon, keeping the meal light and cohesive. If you're feeding a crowd, double the recipe and serve it family-style in a big, warm bowl with extra lemon wedges on the side.

Storage and Leftovers

Honestly, 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 you reheat it, add a splash of water or cream and warm it gently in a pan over low heat, stirring until it loosens up again. I've eaten it cold straight from the fridge as a quick lunch, and while it's not quite the same, it's still satisfying.

• Reheat gently with a little pasta water or cream to revive the creamy texture.
• Don't microwave it on high or the ricotta can separate and turn grainy.
• If you're meal prepping, consider storing the sauce separately and tossing it with freshly cooked pasta when you're ready to eat.

Save

This recipe has become my go-to when I want something comforting but not heavy, impressive but not stressful. I hope it becomes one of those dishes you turn to on busy nights, lazy Sundays, or whenever you need a little brightness on your plate.

Recipe FAQs

→ Can I make this without ricotta?

Yes, you can substitute ricotta with mascarpone, Greek yogurt, or a mixture of heavy cream and cream cheese. The texture may vary slightly, but all create a creamy sauce that coats the pasta beautifully.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water while draining and add it gradually to your sauce. The starch in the pasta water helps emulsify and loosen the ricotta mixture, creating that luxurious coating without breaking the cheese.

→ What vegetables pair well with this pasta?

Sautéed spinach, fresh peas, asparagus, or roasted cherry tomatoes add wonderful color and nutrition. Keep vegetables lightly cooked and toss them in just before serving to maintain their texture.

→ Is this dish suitable for meal prep?

While best served fresh, you can prepare the sauce ahead and store it separately. Reheat gently with a splash of pasta water before tossing with freshly cooked pasta for optimal creaminess.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon flavors beautifully. Their acidity cuts through the richness of the ricotta and enhances the overall dining experience.

→ Can I make this gluten-free?

Absolutely. Simply use gluten-free pasta and follow the same cooking method. Check your Parmesan label to ensure it's certified gluten-free, as some brands may contain hidden gluten.