Ingredients

400g / 14 oz spaghetti or linguine

250g / 1 cup whole milk ricotta cheese (well-drained)

2 large organic lemons — zest of both, juice of 1.5 lemons (3 tbsp / 45ml)

3 garlic cloves, Microplane-grated or very finely minced

3 tbsp / 45ml extra virgin olive oil (+ extra to finish)

60g / 2 oz Parmigiano Reggiano, finely grated (divided)

1/2 tsp fine sea salt + more to taste

1/4 tsp freshly cracked black pepper

Pinch of red pepper flakes (optional but highly recommended)

60g / 2 large handfuls fresh baby spinach or baby arugula

Small handful fresh basil leaves, torn, to finish

Extra lemon zest for serving

Instructions

Step 1: Bring a large pot (6+ quarts) of water to a rolling boil. Add 1 tablespoon coarse sea salt.

Step 2: In a large mixing bowl, combine ricotta, lemon zest, lemon juice, grated garlic, olive oil, and black pepper. Whisk until smooth and creamy. Do not add salt yet.

Step 3: Cook pasta al dente according to package directions, subtracting 1 minute from the listed time.

Step 4: Before draining, scoop out 1 full cup (240ml) of pasta cooking water and set aside in a heatproof mug.

Step 5: Add 60ml (1/4 cup) of hot pasta water to the ricotta mixture. Whisk vigorously until the sauce turns silky and slightly loose.

Step 6: Drain pasta (do NOT rinse). Return to pot or transfer to a large shallow skillet over the lowest heat possible.

Step 7: Pour ricotta sauce over pasta. Toss constantly with tongs until every strand is coated, about 60–90 seconds. Add more pasta water a tablespoon at a time if the sauce is too thick.

Step 8: If using spinach, add now and toss until just wilted, about 30 seconds. Remove from heat.

Step 9: Off heat, add 40g of grated Parmesan and toss again. Taste and adjust salt.

Step 10: Divide into 4 warmed bowls. Top with remaining Parmesan, torn basil, fresh lemon zest, cracked black pepper, and a drizzle of olive oil. Serve immediately.

Tips & Variations

Use fresh lemons for the brightest flavor and be sure to zest before juicing.

If you prefer a dairy-free version, substitute ricotta with a plant-based alternative and Parmesan with nutritional yeast.

Add toasted pine nuts or walnuts for extra texture and flavor.

Try swapping spinach for arugula for a peppery twist.

Reserve extra pasta water to adjust the sauce consistency as needed.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce works well with various long pasta shapes such as fettuccine, pappardelle, or even penne. Just adjust the cooking time according to your pasta choice.

How do I ensure the ricotta sauce is silky and not clumpy?

Whisk the ricotta with lemon juice, zest, garlic, olive oil, and hot pasta water vigorously until the sauce is smooth and creamy. Adding warm pasta water helps loosen the ricotta and creates a silky texture.