Lemon Ricotta Pasta Italian (Printable version)

Silky ricotta and zesty lemon transform pasta into an easy, elegant Italian main that's quick to prepare.

# What You'll Need:

→ Pasta

01 - 12 ounces spaghetti or linguine
02 - Salt, for boiling water

→ Sauce

03 - 1 cup whole milk ricotta cheese
04 - 1 lemon, zested and juiced
05 - 1/2 cup freshly grated Parmesan cheese
06 - 2 tablespoons extra virgin olive oil
07 - 1 garlic clove, finely minced
08 - Freshly ground black pepper, to taste
09 - 2 to 3 tablespoons reserved pasta cooking water

→ Garnishes

10 - Chopped fresh basil or parsley (optional)
11 - Additional grated Parmesan cheese, for serving
12 - Lemon zest, for serving

# How to Prepare:

01 - Fill a large pot with water, add salt generously, and bring to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, olive oil, finely minced garlic, salt, and freshly ground black pepper. Whisk together until smooth and creamy.
03 - Transfer hot, drained pasta directly into the ricotta mixture. Toss thoroughly, adding reserved pasta water one tablespoon at a time until the sauce reaches a silky, creamy consistency.
04 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
05 - Serve immediately, topped with chopped fresh herbs, extra Parmesan cheese, and a finishing sprinkle of lemon zest.

# Expert advice:

01 -
  • Uses simple pantry and fridge staples so no specialty store trip needed
  • Ready in just about 25 minutes from start to finish
  • Lemony and creamy but still light enough for warmer weather
  • Ideal for last minute guests or speedy weeknight meals
02 -
  • Great source of protein thanks to ricotta and Parmesan cheese
  • Light but satisfying so it will not weigh you down
  • Naturally vegetarian and easy to make gluten free with the right pasta
03 -
  • Reserve more pasta water than you think you will need because it disappears fast in the sauce
  • Use freshly cracked black pepper for a fragrant lift over the creamy sauce
  • Zest the lemon before juicing it for easiest prep and most aromatic citrus flavor
  • If ricotta is very watery drain it in a fine strainer for ten minutes before mixing the sauce

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