Lemon Ricotta Pasta (Printer View)

Zesty lemon and creamy ricotta coat delicate spaghetti in this bright, elegant dish perfect for quick weeknight dinners.

# Components:

→ 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 - Additional lemon zest
12 - Freshly ground black pepper

# Method:

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 most takeout orders and tastes twice as fresh.
  • The lemon cuts through the richness in a way that keeps you coming back for another bite.
  • You probably have most of the ingredients already, so it's perfect for those nights when grocery shopping feels impossible.
  • It's elegant enough to serve guests but simple enough to make on a Tuesday in your pajamas.
02 -
  • Don't skip reserving the pasta water, it's the secret to making the sauce actually stick instead of pooling at the bottom of the bowl.
  • Add the pasta to the sauce while it's still hot, cold noodles won't absorb the ricotta mixture the same way.
  • Taste the sauce before tossing, you might want more lemon juice or a pinch more salt depending on your ricotta and Parmesan.
03 -
  • Zest your lemon over the ricotta bowl so all those fragrant oils fall right into the sauce instead of onto your cutting board.
  • Use tongs instead of a spoon to toss the pasta, it helps you coat every strand evenly without breaking the noodles.
  • Taste a strand of pasta a minute before the package says it's done, you want it just shy of perfect because it will keep cooking when you toss it with the hot sauce.
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