Lemon Ricotta Pasta (Print Version)

Delicate spaghetti coated in creamy ricotta and bright lemon sauce. Ready in just 25 minutes for an easy weeknight meal.

# 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 - Lemon zest, extra
12 - Freshly ground black pepper

# Directions:

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 ordering takeout, but tastes like you spent the evening in the kitchen.
  • The creamy ricotta clings to every strand of pasta without feeling heavy or rich.
  • Bright lemon cuts through in a way that makes you reach for another forkful every single time.
  • You probably have most of these ingredients already, tucked in the back of your fridge.
02 -
  • Don't rinse the pasta after draining, the starch on the surface is what helps the sauce cling.
  • If the sauce looks too thick, add more pasta water a tablespoon at a time until it's silky and fluid.
  • The ricotta sauce should stay off the heat, adding it to a hot pan can make it grainy and separated.
03 -
  • Use a microplane to zest the lemon, it creates a fine mist of zest that disappears into the sauce instead of sitting in stringy bits.
  • Toss the pasta in the bowl rather than a hot pan, it keeps the ricotta creamy and prevents it from breaking.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the noodles will dilute it.
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