Save My neighbor knocked on the door one April evening holding a bag of lemons from her tree and a tub of ricotta she'd picked up by mistake. I had spaghetti in the cupboard and twenty minutes before my sister arrived for dinner. What came together in that brief window became the dish I now make whenever I need something that feels special without the fuss. The kitchen smelled like sunshine, and my sister asked for the recipe before she'd even finished her plate.
I made this for a friend going through a rough breakup, and she sat at my kitchen counter in silence for the first few bites. Then she laughed and said it tasted like hope, which might be the best compliment I've ever received for a plate of pasta. Sometimes food doesn't need to be complicated to say exactly what someone needs to hear. We finished the whole bowl between us and opened a bottle of wine neither of us planned to drink.
Ingredients
- Spaghetti: Use good quality dried pasta, the kind that feels rough to the touch, it holds sauce better than the slick stuff.
- Kosher salt: Don't skip salting the pasta water generously, it's your only chance to season the noodles from within.
- Ricotta cheese: Whole-milk ricotta is creamier and richer, the low-fat kind can taste chalky and ruin the texture.
- Lemon: Use a fresh lemon and zest it before you juice it, once it's juiced the zest is nearly impossible to get.
- Parmesan cheese: Freshly grated makes all the difference, the pre-grated stuff doesn't melt into the sauce the same way.
- Extra-virgin olive oil: A fruity olive oil adds another layer of richness, but any good quality oil works just fine.
- Garlic clove: Grate it on a microplane so it melts into the sauce instead of sitting in chunks.
- Black pepper and sea salt: Freshly ground pepper has a bite that pre-ground just doesn't, and sea salt adds a delicate mineral note.
- Fresh basil or parsley: Basil feels summery and sweet, parsley is brighter and more herbal, both work beautifully depending on your mood.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil and add enough salt that it tastes like the sea. Drop in the spaghetti and stir occasionally so it doesn't clump, cooking until it still has a little bite in the center.
- Make the ricotta-lemon sauce:
- While the pasta bubbles away, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, grated garlic, pepper, and salt in a big bowl until it's smooth and cloud-like. Taste it and adjust the lemon or salt if needed.
- Reserve pasta water:
- Before you drain the spaghetti, scoop out half a cup of the starchy cooking water and set it aside. This liquid is magic for loosening the sauce.
- Toss the pasta:
- Add the hot drained spaghetti directly into the bowl with the ricotta mixture and toss with tongs, adding splashes of pasta water until every strand is glossy and coated. The heat from the pasta will warm the sauce and make everything come together.
- Serve immediately:
- Divide the pasta among bowls and top with extra Parmesan, a handful of fresh herbs, more lemon zest, and a few grinds of black pepper. Eat it while it's still steaming.
Save One summer evening I served this on the back porch with a bottle of cold Pinot Grigio and a bowl of cherry tomatoes from the garden. My friend's daughter, who claimed she hated pasta, ate two servings and asked if I could teach her how to make it. We stood in the kitchen the next afternoon, her carefully zesting the lemon while I boiled the water, and I realized this dish had become more than dinner. It had become a way to share something simple and good with people I care about.
Make It Your Own
I've folded in sautéed spinach when I'm feeling virtuous and stirred in a spoonful of mascarpone when I want it even richer. Peas add a pop of sweetness in spring, and thin asparagus spears make it feel fancy without any extra effort. Sometimes I toss in red pepper flakes for a little heat, or swap the basil for mint when I'm feeling adventurous. The beauty of this dish is that it's a foundation, not a formula.
Storing and Reheating
This pasta is best eaten right away, but leftovers can be stored in an airtight container in the fridge for up to two days. The sauce will thicken as it cools, so when you reheat it, add a splash of water or milk and warm it gently in a pan over low heat. The microwave works in a pinch, but the stovetop brings the creaminess back better. Don't expect it to taste exactly the same, but it's still delicious in a different way.
What to Serve Alongside
I like to keep it simple with a handful of arugula dressed in olive oil and lemon juice, or a plate of sliced tomatoes with flaky salt. Garlic bread feels redundant since the pasta is already rich, but a crusty baguette for soaking up any leftover sauce is always welcome. A crisp white wine or sparkling water with lemon makes it feel like a real meal, even on a Tuesday.
- A green salad with a sharp vinaigrette balances the creamy richness.
- Roasted vegetables like zucchini or bell peppers add color and texture.
- Keep dessert light, maybe some berries or a scoop of lemon sorbet.
Save This is the kind of recipe I come back to when I need something reliable and bright, a little moment of ease in the middle of a busy week. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQ
- → Can I make this without ricotta cheese?
You can substitute with mascarpone or cream cheese for a different texture, though ricotta's slightly grainy quality is essential to the traditional dish. Greek yogurt offers a lighter alternative, though it will be tangier.
- → How do I prevent the sauce from becoming grainy?
Ensure your ricotta is at room temperature before mixing, and whisk it thoroughly with lemon juice and salt until smooth. Add the hot pasta gradually while tossing, and use reserved pasta water to adjust consistency rather than additional liquid.
- → What vegetables pair well with this pasta?
Sautéed spinach, fresh peas, roasted asparagus, or cherry tomatoes complement the lemony flavors beautifully. Add them to the pasta just before tossing, or serve alongside without overpowering the delicate sauce.
- → Can I prepare this ahead of time?
The ricotta sauce can be made several hours in advance and refrigerated. However, cook the pasta fresh and toss immediately before serving to maintain the best texture and flavor. Reheated pasta tends to dry out.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the bright lemon flavors perfectly. The acidity cuts through the richness of the ricotta while enhancing the citrus notes.
- → How much pasta water should I reserve?
Reserve about 1/2 cup of starchy pasta water before draining. This helps emulsify the sauce and creates a silky coating on the noodles. Add it gradually while tossing until you achieve the desired consistency.