Pin this My neighbor handed me a lemon from her tree one morning, still warm from the sun, and I had no plan for it except to cook something fast before work. I tossed pasta in boiling water, grabbed ricotta from the fridge, and grated that lemon over everything. The brightness cut through the cream in a way that woke up my entire kitchen. Ive made it at least once a week since then.
I made this for my sister after she had her second kid and she called me the next day asking for the recipe. She said it was the first meal that didnt feel like effort, just comfort. I brought her a container of it twice more that month. Now she makes it for her own friends when they need something easy and kind.
Ingredients
- Spaghetti: I prefer spaghetti because it holds the creamy sauce in every twirl, but any long pasta works if thats what you have open.
- Kosher salt: Salting the pasta water properly is not optional, it seasons the noodles from the inside and makes everything taste intentional.
- Ricotta cheese: Whole milk ricotta gives you a sauce that clings and melts into the pasta instead of sitting on top like a dollop.
- 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: Freshly grated Parmesan melts into the sauce and adds a salty depth you cant get from the pre-grated kind.
- Extra virgin olive oil: A fruity olive oil rounds out the richness and keeps the sauce from feeling too heavy.
- Garlic clove: Just one small clove grated fine, it should whisper in the background not shout.
- Black pepper and sea salt: Freshly ground pepper adds a gentle heat that plays well with lemon, and sea salt brings everything into focus.
- Fresh basil or parsley: Basil is sweet and aromatic, parsley is bright and clean, either one makes the dish feel finished.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea. Cook the spaghetti until its just tender with a slight bite, then save half a cup of that starchy water before you drain.
- Make the ricotta lemon sauce:
- In a big bowl, whisk the ricotta with lemon zest, lemon juice, Parmesan, olive oil, grated garlic, pepper, and salt until it looks like soft clouds. The sauce should be smooth and smell like sunshine.
- Toss the pasta:
- Add the hot drained spaghetti right into the bowl with the ricotta mixture and toss it with tongs until every strand is coated. Drizzle in the reserved pasta water a little at a time until the sauce becomes silky and clings to the noodles instead of pooling at the bottom.
- Garnish and serve:
- Divide the pasta into bowls and top each one with extra Parmesan, a scatter of fresh herbs, more lemon zest, and a few grinds of black pepper. Serve it immediately while its still steaming.
Pin this I served this at a small dinner party once and a friend who claimed she didnt like ricotta asked for seconds. She told me it didnt taste like ricotta at all, just creamy lemon clouds. I didnt correct her, I just gave her the rest of the bowl. Food that changes minds is the kind worth making again.
Making It Your Own
If you want a richer sauce, stir in a spoonful of mascarpone or a splash of heavy cream with the ricotta. I sometimes toss in sauteed spinach, peas, or thin asparagus spears for color and a little green crunch. You can also add a pinch of red pepper flakes if you like a gentle kick behind the lemon.
What to Serve It With
This pasta feels light enough that it doesnt need much on the side. A simple arugula salad with olive oil and shaved Parmesan is perfect, or just some crusty bread to mop up any extra sauce. Pour a crisp Sauvignon Blanc or Pinot Grigio and call it dinner.
Storing and Reheating
Leftovers keep in the fridge for up to two days in an airtight container. The sauce thickens as it sits, so when you reheat it, add a splash of water or milk and warm it gently on the stove. It wont be quite as silky as the first day, but its still good enough to eat cold straight from the container.
- Reheat gently over low heat with a little extra pasta water or milk to bring the sauce back.
- You can freeze the sauce alone without the pasta for up to a month if you want to prep ahead.
- Taste and add a squeeze of fresh lemon after reheating to wake up the flavor again.
Pin this This is the kind of recipe you make on a Tuesday when you need something that feels like a hug but doesnt ask much of you. Keep lemons on hand and youll always have a reason to make it again.
Frequently Asked Recipe Questions
- → Can I make this ahead of time?
This dish is best served immediately after tossing. However, you can prepare the ricotta-lemon sauce up to 2 hours ahead and refrigerate it. Cook the pasta fresh and combine just before serving for optimal texture.
- → What if my sauce seems too thick?
Add reserved pasta water gradually while tossing. The starch in the cooking water helps emulsify the ricotta and creates a silky coating. Start with 2-3 tablespoons and adjust until you reach your desired consistency.
- → Can I use store-bought ricotta?
Yes, store-bought whole-milk ricotta works well. For the smoothest sauce, strain it through cheesecloth for 30 minutes before using to remove excess whey, which helps achieve a creamier texture.
- → What vegetables pair well with this?
Sautéed spinach, fresh peas, or roasted asparagus complement the lemon flavors beautifully. Add them to the hot pasta just before tossing with the ricotta sauce to warm them through.
- → Is this suitable for vegetarians?
Yes, it's vegetarian-friendly. Check Parmesan labels if you follow a strict vegetarian diet, as some brands use animal rennet. Look for varieties labeled as vegetarian rennet instead.