Lemon Ricotta Pasta Delight
Creamy ricotta meets bright lemon for a silky, weeknight-friendly pasta. Ready in minutes with pantry staples.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry spaghetti
- 1 cup whole-milk ricotta cheese
- 0.75 cup finely grated Parmesan cheese
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest zest of about 1 large lemon
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter optional, for extra silkiness
- 2 tsp minced garlic
- 0.75 cup starchy pasta cooking water reserve before draining
- 0.75 tsp kosher salt plus more for pasta water
- 0.5 tsp freshly ground black pepper
- 0.25 tsp crushed red pepper flakes optional heat
- 0.25 cup chopped fresh basil or parsley
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente. Reserve 3/4 cup pasta water, then drain.
- Whisk ricotta, Parmesan, lemon juice, lemon zest, 1 tbsp olive oil, salt, pepper, and red pepper flakes in a bowl until smooth.
- Warm remaining olive oil and butter in a large skillet over medium heat. Gently sizzle the garlic for 30 seconds.
- Add drained pasta to the skillet. Toss in the ricotta mixture and a splash of pasta water.
- Stir briskly until the sauce turns silky and coats the pasta, adding water as needed.
- Fold in herbs. Taste and adjust salt, pepper, or lemon to your liking.
- Serve hot with extra Parmesan and a pinch of zest if desired.
Notes
Variation: Swap basil for parsley and add a handful of peas or arugula at the end. For protein, fold in shredded rotisserie chicken. Leftovers reheat gently with a splash of water or milk to loosen the sauce.
This recipe is an original creation inspired by classic Lemon Ricotta Pasta Delight flavors. All ingredient ratios and instructions are independently developed.