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Lemon Ricotta Pasta

Lemon ricotta pasta with a silky ricotta-Parmesan sauce and bright lemon zest. Cook spaghetti or linguine al dente, then toss with warm reserved pasta water for a creamy, strand-coating finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Spaghetti or linguine
  • 12 oz spaghetti or linguine
Ricotta sauce base
  • 1 cup whole-milk ricotta cheese
  • 0.5 cup finely grated Parmesan cheese
  • 1 large lemon, zested
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper
  • 0.25 tsp red pepper flakes
  • 0.75 cup reserved pasta water, as needed
Fresh herbs and serving
  • 0.25 cup fresh basil leaves, torn
  • 2 tbsp chopped fresh parsley
  • 1 Extra Parmesan, for serving
  • 1 Lemon wedges, for serving

Method
 

Cook the pasta
  1. Bring a large pot of well-salted water to a boil. Cook the spaghetti or linguine until al dente according to the package directions.
  2. Before draining, reserve about 1 cup of pasta water. Set it aside so it’s ready for thinning the sauce.
Make the ricotta-lemon sauce
  1. In a large bowl, whisk the ricotta, Parmesan, lemon zest, lemon juice, olive oil, garlic, kosher salt, black pepper, and red pepper flakes until evenly combined.
  2. Whisk in 1/2 cup of hot reserved pasta water. Continue whisking until the ricotta mixture becomes smooth and creamy.
Toss and finish
  1. Add the hot drained pasta directly to the ricotta sauce. Toss vigorously until every strand is coated.
  2. If the sauce needs loosening, add additional pasta water gradually as needed. Toss again until the sauce looks silky and clings to the pasta.
  3. Fold in the torn basil and chopped parsley. Taste and adjust the lemon, salt, or black pepper if necessary.
  4. Serve immediately with extra Parmesan, fresh lemon zest, and lemon wedges. Keep it hot so the sauce stays creamy and not thickened.

Notes

For the smoothest sauce, whisk the ricotta vigorously and add pasta water a little at a time until it turns glossy and creamy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of water or pasta water to loosen. Freezing is not recommended because ricotta-based sauces can grain when thawed. Dairy swap: use part-skim ricotta and substitute a plant-based Parmesan-style topping if needed for lighter calories.