Lemon Ricotta Pasta
This lemon ricotta pasta is a light yet comforting dish made with creamy ricotta, bright lemon zest, and savory Parmesan cheese. The sauce becomes silky when tossed with warm pasta and a splash of pasta water, creating a simple but elegant meal perfect for weeknight dinners or relaxed gatherings.
Equipment
- large pot
- colander
- mixing bowl
- large skillet or sauté pan
- tongs or pasta fork
Ingredients
- 400 g spaghetti or linguine
- salt for pasta water
- 1 cup whole milk ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 zest of large lemon
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup frozen peas or sautéed spinach (optional)
- 1/4 tsp red pepper flakes (optional)
- extra Parmesan cheese for serving
Instructions
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt so the water tastes lightly salty. Add the pasta and cook according to package instructions until al dente. Before draining, reserve about one cup of the pasta cooking water.
- In a medium mixing bowl combine the ricotta cheese, grated Parmesan cheese, lemon zest, lemon juice, olive oil, salt, and black pepper. Whisk until the mixture becomes smooth and creamy, then set aside.
- Heat a large skillet over medium heat with a small drizzle of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown. Add red pepper flakes at this stage if using.
- Transfer the cooked pasta directly into the skillet with the garlic. Add about 1/4 cup of the reserved pasta water and toss gently to loosen everything and begin forming the sauce.
- Remove the skillet from direct heat and add the ricotta mixture. Toss everything together with tongs until the pasta is fully coated and creamy. If the sauce is too thick, add a little more pasta water and continue tossing until glossy and smooth.
- If using peas or sautéed spinach, stir them in now. Divide the pasta among bowls and finish with extra grated Parmesan, a drizzle of olive oil, cracked black pepper, and a little extra lemon zest before serving.
Notes
Use whole milk ricotta for the creamiest texture. Always zest the lemon before juicing for easier preparation. Do not skip the reserved pasta water — the starch helps the sauce cling beautifully to the pasta. Optional additions like peas or sautéed spinach add color and extra flavor while keeping the dish light.