Lemon Ricotta Pasta (Print Version)

Zesty lemon and creamy ricotta combine with spaghetti for a bright, easy-to-make Italian dish.

# What You’ll Need:

→ Pasta

01 - 12 oz spaghetti
02 - 1 tbsp 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 tbsp extra-virgin olive oil
07 - 1 small garlic clove, finely grated
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 tsp sea salt

→ Garnish

10 - 2 tbsp fresh basil or parsley, chopped
11 - Extra lemon zest
12 - Freshly ground black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain.
02 - In a large mixing bowl, whisk ricotta, lemon zest, lemon juice, Parmesan, olive oil, grated garlic, black pepper, and salt until smooth and creamy.
03 - Add hot, drained spaghetti to the ricotta-lemon sauce. Toss thoroughly, gradually incorporating reserved pasta water until the sauce evenly coats the noodles.
04 - Divide pasta among serving bowls. Top with additional Parmesan, fresh basil or parsley, extra lemon zest, and a fresh grind of black pepper.
05 - Serve immediately to enjoy optimal freshness and flavor.

# Additional Tips::

01 -
  • It's ready in 25 minutes but tastes like an elegant dinner party happened in your kitchen.
  • The lemon cuts through the richness so cleanly that you can eat a full bowl without feeling heavy.
  • Everything comes together in one bowl—no multiple pans, no complicated timing.
02 -
  • Pasta water is your secret weapon—it's starchy and helps the sauce cling to the noodles instead of sliding off into the bottom of the bowl, so don't just toss it.
  • The sauce will seem loose when the pasta goes in, but it'll tighten up as it sits and cools slightly, so resist the urge to add more ricotta or the final dish will be gluey.
03 -
  • Grate the garlic on a Microplane instead of mincing it—the texture disappears and distributes the flavor evenly without any harsh garlic bits.
  • Zest your lemon before you juice it; if you juice first, the lemon becomes slippery and harder to hold steady for zesting.
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