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.
Ingredients
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
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
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Use room temperature ricotta for a smooth, easy-to-mix sauce.
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Fresh lemon juice and zest bring the most vibrant flavor.
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Reserve pasta water and add gradually to thin the sauce.
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Serve immediately for best texture and creaminess.
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Add herbs, veggies, or protein for a personalized touch.
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Great with white wine and a simple arugula salad on the side.