Save A friend once told me that the best dishes are born from pantry panic, and this lemon ricotta pasta proved her right. I'd invited someone over on a whim, realized I had almost nothing fresh, and spotted a tub of ricotta I'd bought for lasagna that never happened. One lemon, some Parmesan, and twenty minutes later, I served something that tasted like I'd planned it all week. The bright, creamy sauce clung to each strand of spaghetti in a way that felt almost luxurious, and I've kept this recipe in my back pocket ever since.
I made this for my mom during one of her visits, and she kept asking what the secret was, convinced I'd added something fancy. When I told her it was just ricotta and lemon, she laughed and said she'd been overcomplicating pasta for decades. We sat on the balcony with our bowls, the late afternoon sun turning everything golden, and she admitted it was one of the best things I'd ever cooked for her. That moment made this dish more than just a quick dinner.
Ingredients
- Spaghetti: Use a high-quality bronze-cut pasta if you can, the rough texture grabs the sauce better than the slick supermarket kind.
- Kosher salt: Don't skimp on salting your pasta water, it should taste like the sea and it's your only chance to season the noodles from the inside out.
- Ricotta cheese: Whole-milk ricotta is creamier and richer, the low-fat stuff can taste chalky and won't coat the pasta as well.
- Lemon: Use a fresh lemon and zest it before you juice it, the zest holds all the fragrant oils that make this dish sing.
- Parmesan cheese: Freshly grated is a must, the pre-shredded kind has additives that prevent it from melting smoothly into the sauce.
- Extra-virgin olive oil: A fruity, peppery olive oil adds another layer of flavor, this isn't the place for the cheap stuff.
- Garlic: One small clove is enough, you want a whisper of garlic that doesn't overpower the delicate lemon and ricotta.
- Black pepper and sea salt: Freshly ground pepper makes a difference, and a good flaky sea salt at the end brings everything into focus.
- Fresh basil or parsley: The herbaceousness brightens the whole bowl, I usually use whatever looks better at the market that day.
Instructions
- Boil the Pasta:
- Bring a large pot of water to a rolling boil and add enough salt that it tastes pleasantly salty. Cook the spaghetti until it still has a slight bite in the center, then scoop out half a cup of the starchy cooking water before draining.
- Mix the 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 creamy. The sauce should taste bright and balanced, adjust with more lemon or salt if needed.
- Toss It Together:
- Add the hot drained spaghetti directly into the bowl with the ricotta mixture and toss everything with tongs, adding splashes of pasta water until the sauce turns silky and coats every strand. The starch in the water helps the sauce cling instead of sliding off.
- Serve and Garnish:
- Divide the pasta among bowls and top with extra Parmesan, a handful of chopped basil or parsley, more lemon zest, and a few grinds of black pepper. Serve it immediately while it's still steaming and creamy.
Save This pasta became my go-to whenever I needed to feel like I had my life together, even when I didn't. There's something about the way the lemon and ricotta come together, simple and unpretentious, that feels like a small act of self-care. I've served it to friends, made it for myself on quiet evenings, and every time, it reminds me that good food doesn't have to be complicated to be meaningful.
Make It Your Own
Once you've made this a few times, you'll start seeing all the ways you can tweak it. I've stirred in sautéed spinach when I wanted something greener, tossed in peas for a pop of sweetness, and added roasted asparagus in the spring when it's everywhere at the farmers market. A spoonful of mascarpone or a splash of cream makes the sauce even richer if you're in the mood to indulge. Some nights I'll throw in a pinch of red pepper flakes for a little heat, or swap the basil for mint when I want something unexpected.
Pairing and Serving
This dish shines on its own, but it's lovely alongside a simple arugula salad dressed with lemon and olive oil. I've served it with crusty bread to soak up any sauce left in the bowl, and it pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. If you're feeding a crowd, double the recipe and serve it family-style in a big bowl, everyone can help themselves and it somehow tastes even better that way.
Storage and Reheating
Leftovers can be tricky because the ricotta sauce tends to thicken and lose its creaminess in the fridge. If you do have extra, store it in an airtight container for up to two days and reheat gently on the stovetop with a splash of milk or pasta water to loosen it back up. I've also eaten it cold straight from the fridge as a sort of pasta salad, and while it's not quite the same, it's still pretty good.
- Add a tablespoon of milk or reserved pasta water when reheating to bring the sauce back to life.
- Avoid microwaving on high, it can make the ricotta grainy and sad.
- If you know you'll have leftovers, consider storing the sauce and pasta separately so you can toss them fresh the next day.
Save This lemon ricotta pasta has gotten me through busy weeks, lazy weekends, and more last-minute dinners than I can count. I hope it becomes one of those recipes you turn to when you want something comforting, bright, and ridiculously easy.
Kitchen Guide
- → Can I make this dish ahead of time?
This pasta is best served immediately after tossing. However, you can prepare the ricotta-lemon sauce up to 4 hours ahead and store it in the refrigerator. Cook the pasta fresh when ready to serve, then combine and finish with garnishes.
- → What type of ricotta should I use?
Whole-milk ricotta creates the richest, creamiest sauce. Fresh ricotta from the dairy section yields better results than shelf-stable varieties. Avoid ricotta with added gums or stabilizers for the smoothest texture.
- → How do I achieve the perfect sauce consistency?
The reserved pasta cooking water is essential—its starch helps emulsify the sauce and coat each strand. Add it gradually while tossing, starting with a few tablespoons until the sauce reaches a silky, flowing consistency that clings to the pasta.
- → Can I add vegetables to this dish?
Absolutely. Sautéed spinach, fresh peas, roasted asparagus, or cherry tomatoes add color and nutrition. Toss vegetables with the pasta just before serving, or layer them into each bowl for visual appeal.
- → What wine pairs well with lemon ricotta pasta?
Crisp white wines complement the bright lemon flavors beautifully. Sauvignon Blanc and Pinot Grigio are excellent choices, offering acidity that balances the creamy richness of the ricotta sauce.
- → Is this vegetarian?
Yes, but verify that your Parmesan uses vegetarian rennet, as some traditional varieties contain animal rennet. Most supermarket Parmesans are now vegetarian-friendly, but check the label to be certain.