Lemon Ricotta Pasta

My neighbor knocked on the door one evening holding a bag of lemons from her tree, and I had half a tub of ricotta that needed using. I tossed hot pasta with both, added some Parmesan, and what came out of that bowl tasted like the kind of dinner you'd order at a tiny trattoria. It was so simple I almost didn't believe it counted as cooking. Now it's the dish I make when I want something that feels special without any fuss.

I made this for my sister after a long day when she just wanted comfort food that didn't sit heavy. She twirled the first forkful, paused, and said it tasted like spring in a bowl. We ate it on the couch with too much Parmesan on top, and she asked me to text her the recipe before she even finished her plate. It's been her weeknight go-to ever since.

Ingredients

• Spaghetti: Use a good quality dried pasta that holds its shape and has a slightly rough texture to grip the sauce.
• Kosher salt: Salting the pasta water generously is the only chance you have to season the noodles from within, so don't skip it.
• Ricotta cheese: Whole-milk ricotta gives you the creamiest, richest base, and it melts into the pasta like a dream.
• Lemon: Both the zest and juice bring brightness, but the zest is where the fragrant oils live, so use a light hand with the juice and be generous with the zest.
• Parmesan cheese: Freshly grated melts smoothly into the sauce and adds a salty, nutty backbone that balances the tang of the lemon.
• Extra-virgin olive oil: A fruity, good quality oil adds richness and helps the sauce cling to the pasta without feeling heavy.
• Garlic clove: One small clove finely grated disappears into the sauce but leaves a whisper of warmth in every bite.
• Black pepper and sea salt: Freshly ground pepper and a pinch of flaky salt bring out all the other flavors without competing.
• Fresh basil or parsley: A handful of chopped herbs on top adds color and a fresh, herbal note that makes the whole dish feel alive.

Instructions

Boil the Pasta:

Bring a large pot of water to a rolling boil, add a tablespoon of kosher salt, and cook the spaghetti until it still has a slight bite in the center. Before you drain it, scoop out half a cup of the starchy cooking water and set it aside.

Make the Ricotta-Lemon Sauce:

In a large bowl, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, grated garlic, black pepper, and salt until it looks smooth and creamy. The sauce should taste bright and rich at the same time.

Toss the Pasta:

Add the hot drained spaghetti directly into the bowl with the ricotta mixture and toss everything together with tongs. Drizzle in the reserved pasta water a little at a time until the sauce loosens and coats every strand like silk.

Garnish and Serve:

Divide the pasta among bowls and top each with extra Parmesan, chopped basil or parsley, more lemon zest, and a few grinds of black pepper. Serve it right away while it's still steaming.

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One night I added a handful of frozen peas straight into the pasta water during the last minute of cooking, and it turned the dish into something that looked like a real dinner instead of just noodles and cheese. My friend who doesn't usually eat vegetables went back for seconds. Sometimes the smallest additions make a dish feel complete without changing what you love about it.

Making It Your Own

If you want more richness, stir a spoonful of mascarpone or a splash of heavy cream into the ricotta before tossing. I've also thrown in sautéed spinach, roasted asparagus, or even leftover rotisserie chicken when I needed it to feel more filling. The lemony base is forgiving and takes on whatever you fold in without losing its brightness.

What to Serve Alongside

This pasta is light enough that it pairs well with a simple arugula salad dressed with olive oil and a squeeze of lemon, or a crusty piece of bread to soak up any extra sauce left in the bowl. I like to pour a glass of cold Sauvignon Blanc or Pinot Grigio, something crisp that echoes the citrus without overpowering the creaminess. It's the kind of meal that feels elegant but doesn't require much else on the table.

Storage and Reheating

Leftovers keep in the fridge for up to two days, though the sauce thickens as it sits. When you reheat it, add a splash of water or milk and warm it gently in a pan over low heat, stirring until it loosens up again. It won't be quite as silky as when it's fresh, but it still tastes bright and satisfying.

• Store in an airtight container in the fridge and reheat within two days for best texture.
• Add a little pasta water or milk when reheating to bring back the creamy consistency.
• Garnish with fresh herbs and lemon zest after reheating to wake up the flavors.

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This is the pasta I turn to when I want something that tastes like I tried without actually having to try. It's proof that a handful of good ingredients and a little lemon can turn into something you'll crave all week.

Recipe FAQs

→ Can I make this ahead of time?

This pasta is best served immediately after tossing. However, you can prepare the ricotta-lemon sauce up to 2 hours ahead and refrigerate it. Warm gently before combining with hot pasta.

→ What type of ricotta works best?

Whole-milk ricotta creates the creamiest sauce. If using part-skim, consider adding a splash of heavy cream or mascarpone to enhance richness and achieve the desired luxurious texture.

→ How do I prevent the sauce from breaking?

Use hot pasta straight from cooking and toss immediately with the ricotta mixture. Add reserved pasta water gradually while stirring constantly. The starch in the water helps emulsify the sauce.

→ What vegetables pair well with this dish?

Sautéed spinach, fresh peas, roasted asparagus, or steamed broccoli complement the lemon flavor beautifully. Toss them in just before serving or layer them beneath the pasta.

→ Is this suitable for a vegetarian diet?

Yes, this dish is vegetarian. However, check Parmesan labels as some varieties use animal rennet. Look for vegetarian-certified Parmesan or substitute with a rennet-free alternative.

→ What wine pairs with this pasta?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon flavors perfectly. Both wines have enough acidity to balance the creamy ricotta sauce without overwhelming delicate citrus notes.