Lemon Ricotta Pasta

I grabbed a lemon from the bowl on the counter one Wednesday evening, thinking I'd squeeze it into water, when I noticed the ricotta left over from Sunday's lasagna. The pasta water was already boiling. Twenty minutes later, I had accidentally made one of the simplest, brightest dinners I'd eaten all month. Now it's the dish I turn to when I want something that feels special without any fuss.

My neighbor tasted this on a night I'd made too much and brought a bowl over still warm. She called the next day asking for the recipe, convinced I'd left out a secret ingredient. There wasn't one. It's just lemon, ricotta, and the kind of simplicity that sneaks up on you.

Ingredients

• Spaghetti: Use the best dried pasta you can find, the kind that feels a little rough to the touch, it holds sauce better than the slick stuff.
• Kosher salt: Don't skip salting the pasta water generously, it's your only chance to season the noodles from the inside out.
• Ricotta cheese: Whole milk ricotta makes all the difference here, the skim version just won't give you that creamy, cloud like texture.
• Lemon: Use a fresh lemon and zest it before you juice it, the zest has all the fragrant oils that make this dish sing.
• Parmesan cheese: Grate it yourself right before you use it, pre grated never melts into the sauce the same way.
• Extra virgin olive oil: A fruity, peppery oil adds another layer of richness without weighing things down.
• Garlic clove: Just one small clove grated fine, too much will overshadow the lemon.
• Black pepper and sea salt: Freshly cracked pepper has a warmth that pre ground can't touch, and a pinch of flaky sea salt at the end wakes everything up.
• Fresh basil or parsley: Either works beautifully, basil is sweeter, parsley is brighter, I've used both depending on what's in the fridge.

Instructions

Boil the pasta:

Bring a big pot of water to a rolling boil and add enough salt so it tastes like the sea. Cook the spaghetti until it still has a little bite, then scoop out half a cup of that starchy water before you drain it.

Make the sauce:

While the pasta bubbles away, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, pepper, and salt in a large bowl until it looks smooth and almost fluffy. The ricotta should loosen up and turn creamy as you whisk.

Toss it together:

Add the hot drained spaghetti right into the bowl with the ricotta mixture and toss with tongs, adding splashes of pasta water until the sauce clings to every strand. You want it glossy, not gluey.

Garnish and serve:

Divide the pasta among bowls and top with extra Parmesan, a handful of chopped herbs, more lemon zest, and a few grinds of black pepper. Serve it right away while it's still steaming.

Save

I made this for a friend going through a hard week, and she sat at my kitchen table twirling pasta onto her fork without saying much. Halfway through the bowl, she looked up and said it tasted like springtime. That's when I realized food doesn't need to be complicated to feel like care.

How to Make It Even Easier

If you're short on time or energy, you can mix the ricotta sauce together in the morning and leave it in the fridge until dinner. Just let it come to room temperature before tossing it with the hot pasta, or it won't coat as smoothly. I've also skipped the garlic on nights when I didn't feel like grating it, and the dish still shines.

What to Add When You Want More

Sometimes I toss in a handful of baby spinach or frozen peas right before I drain the pasta, they cook in the residual heat and add color without extra effort. Sautéed asparagus or zucchini ribbons are beautiful if you have a few extra minutes. A spoonful of mascarpone stirred into the ricotta makes it taste almost indulgent, though it's rich enough on its own.

Pairing and Serving Ideas

This pasta is light enough that you don't need much alongside it. A simple arugula salad with olive oil and a squeeze of lemon echoes the brightness of the dish. I've served it with crusty bread for soaking up any extra sauce left in the bowl, and once with a chilled glass of Pinot Grigio that made it feel like a meal worth lingering over.

• Serve it in wide shallow bowls so the pasta spreads out and looks as good as it tastes.
• Have extra lemon wedges on the table for anyone who wants an extra hit of citrus.
• Leftovers are fine cold straight from the fridge the next day, though they lose a little of that just made magic.

Save

This is the kind of recipe that makes you feel capable on nights when you're not sure you have it in you. Keep a lemon and some ricotta around, and you'll always have something good within reach.

Recipe Questions & Answers

→ Can I make this dish gluten-free?

Yes, simply substitute regular spaghetti with gluten-free pasta and follow the same cooking instructions. The cooking time may vary slightly, so check the package directions.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta cooking water before draining and add it gradually to the ricotta mixture while tossing. The starch in the water helps create a smooth, creamy sauce that coats the noodles evenly.

→ What can I add for extra protein or vegetables?

Sautéed spinach, fresh peas, or roasted asparagus work wonderfully. You can also add grilled chicken or shrimp for a heartier version without changing the cooking time significantly.

→ Is this dish truly vegetarian?

Most versions are vegetarian, but some Parmesan cheeses contain animal rennet. Check labels or use vegetarian-certified Parmesan if strict vegetarian requirements apply.

→ What wine pairs best with this pasta?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the bright lemon and creamy ricotta beautifully. The acidity cuts through the richness perfectly.

→ Can I prepare the sauce ahead of time?

Mix the ricotta-lemon sauce up to 2 hours ahead and refrigerate. When ready to serve, cook fresh pasta and combine while hot, adding pasta water to achieve the desired consistency.