Lemon Ricotta Pasta (Printer-Friendly)

Bright and creamy spaghetti tossed with lemon zest, whole-milk ricotta, and fresh basil. Ready in 25 minutes.

# What You 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 - Black pepper, freshly ground

# 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 in a colander.
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 the pasta among bowls. Top with extra Parmesan, fresh basil or parsley, additional lemon zest, and a grind of black pepper.
05 - Serve immediately while the pasta is hot.

# Expert Suggestions:

01 -
  • It tastes restaurant-elegant but uses pantry staples you probably already have tucked away.
  • The creamy ricotta clings to every strand without feeling heavy or rich.
  • Lemon zest brightens the whole dish in a way that feels like springtime, no matter the season.
  • You can have dinner on the table faster than most takeout arrives.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is the secret to making the ricotta sauce cling instead of clump.
  • Add the hot pasta directly to the sauce instead of the other way around, the residual heat gently warms the ricotta without breaking it.
  • If the sauce looks too thick after tossing, add more pasta water one tablespoon at a time until it reaches that silky consistency.
03 -
  • Use a microplane to zest the lemon directly over the ricotta bowl so none of those fragrant oils go to waste.
  • Taste the ricotta mixture before adding the pasta and adjust the salt or lemon to your preference, it's easier to fix now than later.
  • Toss the pasta with tongs instead of a spoon, it coats the noodles more evenly and looks more elegant in the bowl.
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