Save My neighbor knocked on the door one evening holding a lemon from her tree and a half-empty tub of ricotta she didn't want to waste. I had pasta in the cupboard and not much else, so I tossed it all together while we talked about her trip to Sicily. What came out of that bowl surprised us both—something so simple it felt almost obvious, but the bright lemon cut through the creamy cheese in a way that tasted like sunshine. We ate it standing at the counter, laughing at how the best meals are never planned.
I made this for my partner after a long week when neither of us had the energy to think. The smell of lemon filled the kitchen, and I watched the tension leave their shoulders as they twirled the first forkful. We didn't talk much, just ate slowly and let the brightness of the dish do the work. It became our reset meal after that—the one we turn to when everything else feels too complicated.
Ingredients
- Spaghetti: The long strands hold the creamy sauce beautifully, but any pasta shape will work if that's what you have on hand.
- Kosher salt: Salting the pasta water properly is the secret to seasoning the noodles from the inside out.
- Ricotta cheese: Whole-milk ricotta gives you that silky, luxurious texture—low-fat versions can taste a little chalky and thin.
- Lemon: Use a fresh lemon and zest it before you juice it, the oils in the zest carry all the fragrance.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty depth that pre-grated just can't match.
- Extra-virgin olive oil: A good fruity oil adds richness and helps the sauce come together smoothly.
- Garlic clove: One small clove is enough to add a quiet backbone without shouting over the lemon.
- Black pepper and sea salt: Freshly ground pepper has a bite that complements the brightness, and a pinch of flaky salt at the end changes everything.
- Fresh basil or parsley: Either herb adds a green, herbal note that makes the dish feel finished and fresh.
Instructions
- Boil the Pasta:
- Bring a large pot of water to a rolling boil and add a tablespoon of kosher salt—it should taste like the sea. Cook the spaghetti until it still has a little bite in the center, then scoop out half a cup of the starchy cooking water before draining.
- Make the Sauce:
- In a big mixing bowl, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, grated garlic, black pepper, and salt until it looks smooth and creamy. The ricotta should loosen up and turn into something almost fluffy.
- Toss It Together:
- Add the hot drained spaghetti directly into the bowl with the ricotta mixture and toss everything with tongs, adding the reserved pasta water a little splash at a time. The starch in the water helps the sauce cling to every strand without getting gloppy.
- Finish and Serve:
- Divide the pasta among bowls and top each one with extra Parmesan, a handful of chopped basil or parsley, more lemon zest, and a few grinds of black pepper. Serve it right away while it's still steaming and glossy.
Save The first time I brought this to a potluck, someone asked if I'd taken a cooking class in Italy. I laughed and told them the truth—it was born out of a bare fridge and a generous neighbor. But that's the thing about simple food done right: it doesn't need a story to taste like one.
Making It Your Own
I've stirred in sautéed spinach when I'm craving something green, and once I added a handful of frozen peas straight from the bag—they thawed in the hot pasta and added little pops of sweetness. Asparagus works beautifully in spring, and a spoonful of mascarpone or heavy cream makes the sauce even more indulgent if you're in the mood. You can also toss in some chili flakes if you like a hint of heat cutting through all that richness.
Wine Pairing and Serving
This pasta loves a crisp, bright white wine—something like Sauvignon Blanc or Pinot Grigio that echoes the lemon without competing with the creaminess. I've also served it alongside a simple arugula salad dressed with olive oil and a squeeze of lemon, which keeps the whole meal feeling light and balanced. If you're feeding a crowd, double the recipe and serve it family-style in a big warm bowl with extra cheese and herbs on the side.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the sauce will thicken as it sits. When you reheat it, add a splash of water or milk to loosen everything back up, and warm it gently in a pan over low heat instead of the microwave—it keeps the texture from going grainy. You can also eat it cold straight from the fridge as a kind of creamy pasta salad, which I've done more times than I'd like to admit.
- Use a microplane to zest the lemon for the finest, most aromatic shreds.
- Taste the sauce before tossing and adjust the lemon or salt to your liking.
- Serve this dish immediately—it's at its best when the pasta is hot and the sauce is glossy.
Save This is the kind of recipe that doesn't ask much of you but gives back more than you'd expect. Keep it in your back pocket for the nights when you need something easy, bright, and quietly comforting.
Recipe Questions & Answers
- → Can I make this ahead?
This pasta is best served immediately after tossing. However, you can prepare the ricotta sauce up to 2 hours ahead and refrigerate it. Cook the pasta fresh just before serving, then combine with the sauce.
- → What type of ricotta works best?
Whole-milk ricotta creates the creamiest sauce. Avoid low-fat versions as they produce a thinner consistency. If using store-bought ricotta, check the ingredient list for a smoother texture.
- → How do I prevent the sauce from breaking?
Use hot pasta immediately after draining and fold it gently into the sauce. Add reserved pasta water gradually—it contains starch that helps emulsify the sauce and prevents separation.
- → What vegetables pair well with this dish?
Fresh spinach, peas, roasted asparagus, or sun-dried tomatoes work beautifully. Sauté vegetables separately before adding them to the finished pasta to maintain their texture.
- → Is this gluten-free?
Yes, when using gluten-free pasta. All other ingredients are naturally gluten-free. Verify that your Parmesan is certified gluten-free if needed.
- → What wine pairs with lemon ricotta pasta?
Crisp white wines complement this dish beautifully. Sauvignon Blanc, Pinot Grigio, or Vermentino's acidity balances the creamy ricotta and bright lemon flavors perfectly.