Lemon Ricotta Pasta Made Easy
Bright, creamy lemon ricotta pasta that comes together fast. Silky, zesty sauce clings to every strand.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried spaghetti
- 1 cup whole-milk ricotta cheese
- 0.5 cup Parmesan cheese, finely grated
- 3 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 2 tbsp extra-virgin olive oil divided
- 2 tsp minced garlic
- 0.75 cup reserved pasta cooking water you may not need it all
- 1 tbsp unsalted butter
- 0.25 tsp crushed red pepper flakes optional
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 0.25 cup chopped fresh basil or parsley
- 0.25 cup Parmesan cheese, grated, for serving
Instructions
Preparation Steps
- Boil pasta in a large pot of well-salted water until al dente. Reserve 3/4 cup water and drain.
- Whisk ricotta, 1/2 cup Parmesan, lemon zest, lemon juice, salt, pepper, and red pepper flakes until smooth.
- Warm 1 tbsp olive oil with butter in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
- Toss drained pasta in the garlicky butter. Remove from heat and stir in ricotta mixture with splashes of pasta water.
- Drizzle remaining olive oil, add herbs, and adjust with more lemon or water until silky.
- Serve hot with extra Parmesan on top.
Notes
Stir in baby spinach or peas during the last minute of cooking for a veggie boost. Add grilled chicken or shrimp for extra protein. Leftovers keep 2 days; reheat gently with a splash of warm water to loosen the sauce.
This recipe is an original creation inspired by classic Lemon Ricotta Pasta Made Easy flavors. All ingredient ratios and instructions are independently developed.