Lemon Ricotta Pasta (Print View)

Delicate spaghetti coated in a smooth ricotta-lemon sauce with fresh herbs. An elegant yet simple Italian-inspired 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 - Extra lemon zest
12 - Freshly ground black pepper

# How to Prepare:

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 the pasta is hot.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes like you spent an hour in the kitchen.
  • The lemon cuts through the richness in a way that feels refreshing, not heavy.
  • You probably have most of these ingredients already, which makes it perfect for those nights when the grocery store feels too far away.
  • It's elegant enough to serve to guests but forgiving enough for a solo dinner in sweatpants.
02 -
  • Don't let the pasta cool down before tossing it with the ricotta, the residual heat is what makes the sauce come alive and coat the noodles properly.
  • Add the pasta water slowly, I once dumped it all in at once and ended up with ricotta soup instead of a sauce.
  • Taste before serving and adjust the lemon or salt, every lemon is different and some are more tart than others.
03 -
  • Use a microplane to zest the lemon directly over the ricotta so none of those fragrant oils escape into the air.
  • If your ricotta is watery, let it drain in a fine-mesh sieve for ten minutes before mixing, it makes the sauce creamier and less runny.
  • Reserve more pasta water than you think you'll need, it's easier to add liquid than to take it away, and having extra on hand gives you control over the final consistency.
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