Lemon Ricotta Pasta (Printable Version)

Zesty lemon and creamy ricotta coat spaghetti in this bright, elegant Italian pasta. Ready in just 25 minutes.

# Needed Ingredients:

→ 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

# Preparation 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, additional lemon zest, and a grind of black pepper.
05 - Serve immediately while the pasta is hot.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and tastes like you spent an hour in the kitchen.
  • The creamy ricotta clings to every strand without feeling heavy or rich.
  • Fresh lemon zest makes the whole dish taste clean and alive, even on the dullest Tuesday.
  • You probably already have most of these ingredients tucked away in your fridge.
02 -
  • Don't skip reserving the pasta water—it's the magic ingredient that makes the sauce silky instead of clumpy.
  • Add the hot pasta to the sauce, not the other way around, so the heat gently warms the ricotta without breaking it.
  • If the sauce looks too thick, add more pasta water one spoonful at a time until it coats the noodles like cream.
03 -
  • Let the ricotta come to room temperature before mixing so it blends more smoothly with the other ingredients.
  • If you want a little more texture, toss in some toasted pine nuts or breadcrumbs fried in olive oil.
  • Always zest your lemon before you juice it—it's nearly impossible to zest a juiced lemon without making a mess.
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