Lemon Ricotta Pasta
Light, creamy, and bright — a 20-minute pasta that tastes like spring in a bowl.
Ingredients
Serves 4
- 12 oz (340g) spaghetti or linguine
- 1 cup (250g) whole-milk ricotta
- Zest of 2 lemons
- Juice of 1 lemon (about 3 tbsp)
- 1/2 cup freshly grated Parmesan, plus more to serve
- 2 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- 1/2 cup reserved pasta cooking water
- Large handful fresh basil, torn
- Salt and black pepper to taste
Instructions
- 1Bring a large pot of generously salted water to a boil. Cook pasta until 1 minute short of al dente. Before draining, reserve at least 1 cup of the starchy cooking water.
- 2While pasta cooks, combine ricotta, lemon zest, lemon juice, Parmesan, garlic, and olive oil in a large bowl. Season generously with salt and pepper and mix until smooth.
- 3Add 1/4 cup of the hot pasta cooking water to the ricotta mixture and stir — the warm water loosens the ricotta into a silky sauce consistency.
- 4Drain the pasta and immediately add it to the bowl with the ricotta sauce. Toss vigorously to coat every strand, adding more pasta water a tablespoon at a time until you have a creamy, flowing sauce.
- 5Add the torn basil and toss gently once more.
- 6Taste and adjust: more lemon zest for brightness, more Parmesan for richness, more pasta water if too thick.
- 7Serve immediately in warm bowls with extra Parmesan and a few grinds of black pepper. This pasta thickens as it sits — eat it fresh.
Pro Tips
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Use room-temperature ricotta — cold ricotta can break or become grainy when it hits hot pasta. Pull it out of the fridge 20 minutes before cooking.
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The lemon zest is more important than the lemon juice here — zest carries the aromatic citrus oils that give this pasta its brightness. Don't skip it or use bottled juice alone.
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For a more substantial dinner, top with sautéed shrimp, a fried egg, or wilted spinach stirred in at the last moment.
Frequently Asked Questions
Can I substitute ricotta in lemon ricotta pasta?
You can use cream cheese (soften it first) or mascarpone for a richer sauce. Cottage cheese blended smooth works well for a lighter option. Avoid low-fat ricotta — it tends to be watery and makes the sauce thin. Full-fat ricotta gives the best creamy, cohesive texture.
How do I stop lemon ricotta pasta from being too thick?
The pasta cooking water is the key. Add it gradually while tossing — the starch loosens the ricotta and creates a flowing, silky sauce. Start with 1/4 cup and add more as needed. The right consistency is a coating on the pasta, not a thick clump.
What vegetables can I add to lemon ricotta pasta?
Wilted baby spinach, roasted cherry tomatoes, blanched asparagus, or sautéed zucchini all pair beautifully. Add spinach directly to the hot pasta before tossing and it wilts in seconds. For a seasonal spring version, add peas and blanched asparagus tips.
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