Introduction to Creamy Lemon Ricotta Spaghetti

There’s nothing quite like a bowl of pasta that feels both light and comforting, and that’s exactly what this creamy lemon ricotta spaghetti delivers. With a simple list of ingredients and a short prep time, this dish is a fresh take on classic pasta that’s perfect for spring, summer, or any weeknight dinner when you’re craving something bright and satisfying.

Unlike heavy cream-based sauces, this recipe uses ricotta cheese and lemon juice to create a naturally creamy, tangy sauce that coats each strand of spaghetti without overwhelming it. The result is a perfectly balanced meal—creamy, zesty, and just rich enough to feel indulgent. For anyone who enjoys fresh Mediterranean-inspired flavors, this pasta is a must-try.

If you’re looking for more seasonal pasta dishes, this Pinterest collection of lemony spring recipes is packed with similar ideas that celebrate fresh citrus and creamy textures. You can also explore the versatility of soft cheeses in pasta sauces through Wikipedia’s overview of ricotta, which explains its traditional use in Italian cuisine and why it pairs so well with lemon and olive oil in light pasta dishes.

Why You’ll Love This Recipe

This creamy lemon ricotta spaghetti is the perfect example of how simple ingredients can transform into something exceptional. The dish is creamy without being heavy, thanks to the use of ricotta cheese instead of cream, and the bright zing of fresh lemon juice keeps every bite tasting light and refreshing. It’s a fast, one-bowl wonder that brings elegance to your dinner table in under 30 minutes.

Not only is it quick and easy, but it’s also endlessly customizable. Use whatever pasta shape you have on hand, add fresh herbs, or toss in seasonal veggies like asparagus or peas. It’s a brilliant meatless option that still feels hearty and satisfying. For more easy pasta recipes like this, visit our roundup of weeknight pasta favorites designed for fast and flavorful meals.

To understand the unique qualities of ricotta, and why it works so beautifully in sauces, check out this detailed Wikipedia article on ricotta. You’ll see how its creamy texture and mild flavor allow other ingredients—like lemon and Parmesan—to shine.

Ingredient Breakdown

Spaghetti (12 oz)

Traditional spaghetti works well here for its texture and ability to hold onto the sauce. Other long pastas like linguine or bucatini also make great alternatives.

Ricotta Cheese (1 cup)

Whole milk ricotta is best for richness and smooth texture. Drain slightly if it’s too watery. It becomes the creamy base of the sauce.

Parmesan Cheese (1/2 cup)

Freshly grated Parmesan adds savory depth, umami, and helps thicken the sauce when combined with hot pasta and water.

Lemon Zest & Juice

Lemon zest adds floral brightness, while the juice brings tangy acidity to balance the creamy elements. Always use fresh lemon for best results.

Olive Oil (2 tbsp)

Adds silkiness to the sauce and helps emulsify the ricotta and lemon mixture when tossed with hot pasta.

Salt & Black Pepper

Essential for flavor balance. Adjust to taste after combining all ingredients.

Pasta Water (1/4 to 1/2 cup)

Starchy pasta water loosens the ricotta sauce and helps it cling to the spaghetti. Add gradually until you reach the desired consistency.

Optional Add-ins

• Chopped basil or parsley for a fresh herbal finish

• Red pepper flakes for gentle heat

• Toasted pine nuts for crunch (try adding from this Pinterest pasta topping guide)

Tools & Equipment You’ll Need

• Large pot for boiling pasta

• Mixing bowl for whisking the sauce

• Microplane or grater for zesting the lemon

• Pasta tongs or two forks for tossing

• Measuring cups and spoons

Want more pasta-making tools? Browse this Pinterest kitchen tools board for recommendations perfect for beginners and seasoned cooks alike.

Step-by-Step Instructions

1. Cook the Spaghetti
   Boil a large pot of salted water. Cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

2. Mix the Ricotta Sauce
   In a large bowl, whisk together ricotta, Parmesan, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.

3. Toss the Pasta
   Add the hot, drained pasta directly into the bowl with the ricotta mixture. Toss to coat.

4. Adjust Sauce Consistency
   Gradually add reserved pasta water while tossing until the sauce is silky and coats the pasta evenly.

5. Serve
   Taste and adjust seasoning if needed. Top with fresh herbs, pepper flakes, or extra cheese.

Looking for ideas on plating pasta like a pro? Check out this Pinterest board on pasta presentation.

Expert Tips for Creamy Lemon Ricotta Pasta

• Use pasta water wisely: Add it slowly to loosen the sauce without making it watery.

• Don’t rinse the pasta: The starch helps the sauce stick better.

• Zest before you juice: It’s easier and gives maximum lemon flavor.

• Serve immediately: This dish is best fresh. If reheating, add a splash of milk or water.

• Add vegetables: Toss in sautéed spinach, peas, or roasted zucchini for extra nutrition.

For more tips on cheese-based pasta sauces, read this Wikipedia entry on pasta sauces for an overview of traditional and modern sauce techniques.

Serving Suggestions & Variations

• Add protein: Top with grilled shrimp, lemon chicken, or crispy chickpeas.

• Change the pasta: Works well with linguine, fettuccine, or even rigatoni.

• Use flavored olive oil: Lemon or garlic-infused oil adds extra layers of flavor.

• Include greens: Wilted spinach, arugula, or steamed asparagus blend well.

• Make it spicy: Add red pepper flakes or a pinch of chili oil for heat.

Need a full spring dinner menu? This Pinterest collection of lemon-based meals offers fresh pairings for this pasta.

Make-Ahead, Storage & Leftovers

• Make ahead tip: Whisk together the ricotta sauce up to a day in advance. Store covered in the fridge.

• Storage: Leftovers keep in an airtight container for up to 3 days.

• Reheating: Add a splash of milk or water and warm gently over low heat or in the microwave. Stir frequently.

• Freezing: Not recommended—ricotta can separate when frozen and reheated.

Explore more make-ahead pasta options in this Pinterest roundup of meal prep pasta recipes.

Common Mistakes and How to Avoid Them

• Using cold ricotta: Let it come to room temperature for easier mixing.

• Adding too much pasta water: Add a little at a time for the right consistency.

• Undercooked pasta: Make sure it’s al dente so it holds up after tossing with sauce.

• Lack of flavor: Don’t forget to season both the pasta water and sauce to taste.

For more troubleshooting tips, check this Pinterest board of pasta recipe fixes.

FAQs

Q1: Can I use store-bought ricotta or does it need to be fresh?

Both work. If using fresh ricotta, drain excess moisture for a creamier result.

Q2: What other cheeses can I use instead of Parmesan?

Try Pecorino Romano for a saltier kick or Asiago for nuttiness.

Q3: Can I use gluten-free pasta?

Yes! Just be careful not to overcook it, as gluten-free pasta can break easily.

Q4: Is this dish vegetarian?

Yes, as long as your Parmesan is labeled vegetarian or rennet-free.

Q5: Can I make this dish vegan?

Use plant-based ricotta, nutritional yeast instead of Parmesan, and dairy-free pasta.

Q6: Can I serve this cold as a pasta salad?

Yes! Chill it and add veggies or chickpeas for a light, creamy pasta salad.

Creamy Lemon Ricotta Spaghetti – A Fresh Take on Pasta

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• Author: The Coozy Plate

Print Recipe

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Description

This lemon ricotta spaghetti is creamy, fresh, and effortlessly elegant. Featuring whole milk ricotta, bright lemon juice, and freshly grated Parmesan, this quick pasta dish is perfect for spring or summer dinners. Ready in under 30 minutes, it’s a zesty, satisfying meatless main that feels both light and indulgent.

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Ingredients

Scale 1x2x3x

12 oz spaghetti

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 tablespoon lemon zest

3 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons olive oil

Salt and black pepper, to taste

1/4 to 1/2 cup pasta water (reserved)

Optional: chopped fresh basil or parsley, red pepper flakes

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Instructions

Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.

In a large bowl, whisk together ricotta, Parmesan, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.

Add the hot, drained spaghetti to the bowl with the ricotta mixture. Toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Serve immediately, topped with fresh herbs or red pepper flakes if using.

Notes

• Use room temperature ricotta for a smooth, easy-to-mix sauce.

• Fresh lemon juice and zest bring the most vibrant flavor.

• Reserve pasta water and add gradually to thin the sauce.

• Serve immediately for best texture and creaminess.

• Add herbs, veggies, or protein for a personalized touch.

• Great with white wine and a simple arugula salad on the side.