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Lemon Ricotta Pasta Recipe

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★★★★★

4.8 from 352 reviews

This refreshing Lemon Ricotta Pasta features a creamy, zesty sauce made from whole milk ricotta, fresh lemons, garlic, and Parmesan cheese. Tossed with spaghetti and brightened by fresh baby spinach and basil, this quick and simple Italian-inspired dish is perfect for a light yet satisfying meal.

Ingredients

Scale

Pasta

  • 400g / 14 oz spaghetti or linguine

Sauce

  • 250g / 1 cup whole milk ricotta cheese (well-drained)
  • Zest of 2 large organic lemons
  • Juice of 1.5 large organic lemons (3 tbsp / 45ml)
  • 3 garlic cloves, Microplane-grated or very finely minced
  • 3 tbsp / 45ml extra virgin olive oil (+ extra to finish)
  • 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 oz Parmigiano Reggiano, finely grated (divided)

Vegetables and Garnish

  • 60g / 2 large handfuls fresh baby spinach or baby arugula
  • Small handful fresh basil leaves, torn, to finish
  • Extra lemon zest for serving

Instructions

  1. Boil Pasta Water: Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon of coarse sea salt to season the water.
  2. Prepare Ricotta Sauce: In a large mixing bowl, combine the well-drained ricotta cheese, lemon zest from both lemons, lemon juice from 1.5 lemons, grated garlic, olive oil, and freshly cracked black pepper. Whisk the mixture until it becomes smooth and creamy. Do not add salt yet to allow for better seasoning later.
  3. Cook Pasta: Cook the pasta al dente following package instructions but subtract 1 minute from the suggested cooking time to keep it slightly firmer.
  4. Reserve Pasta Water: Before draining the pasta, scoop out 1 full cup (240ml) of the hot pasta cooking water and set it aside in a heatproof mug for later use.
  5. Loosen Ricotta Sauce: Add 60ml (1/4 cup) of the reserved hot pasta water to the ricotta mixture. Whisk vigorously until the sauce turns silky and loosens up to create a smooth texture.
  6. Combine Pasta and Sauce: Drain the pasta (do not rinse) and return it to the pot or transfer it to a large shallow skillet set over the lowest heat possible to gently warm.
  7. Toss Pasta with Sauce: Pour the ricotta sauce over the pasta. Toss constantly with tongs for 60–90 seconds, ensuring every strand is coated evenly. Add more reserved pasta water one tablespoon at a time if the sauce is too thick.
  8. Add Greens: If using spinach or baby arugula, add it now and toss until just wilted, about 30 seconds. Then remove the pan from heat.
  9. Finish with Parmesan: Off the heat, add 40g of the grated Parmesan cheese and toss again to combine. Taste and adjust salt as needed.
  10. Serve: Divide the pasta into 4 warmed bowls. Top each serving with the remaining Parmesan, torn fresh basil leaves, extra lemon zest, cracked black pepper, and a drizzle of extra virgin olive oil. Serve immediately while warm.

Notes

  • Be sure not to overcook the pasta; cooking it al dente will help the sauce cling to it better.
  • Reserving pasta water is key to creating a silky sauce that isn’t too thick.
  • Using fresh lemon juice and zest generously enhances the brightness of the dish.
  • For an extra layer of flavor, a pinch of red pepper flakes adds a subtle kick.
  • If you prefer a creamier sauce, add a little more ricotta or pasta water accordingly.
  • This dish is best served immediately to enjoy the creamy sauce at its best.

Keywords: Lemon ricotta pasta, creamy pasta, vegetarian pasta, lemon pasta, quick pasta recipe, Italian pasta dish

Find it online: https://cheframiflavor.com/lemon-ricotta-pasta-recipe/