Lemon Ricotta Pasta
Easy Lemon Ricotta Pasta with a silky creamy ricotta sauce, fresh lemon zest, sautéed garlic, and freshly grated parmesan — ready in 20 minutes.
Equipment
- large pot
- Large skillet
- colander
- Tongs
- Microplane or grater
Ingredients
Ingredients
- 12 oz spaghetti or linguine
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup full-fat whole milk ricotta do not drain
- 1 large lemon, zested
- 2 tbsp fresh lemon juice
- 0.25 cup parmesan cheese, freshly grated plus extra for serving
- 1 cup reserved pasta water added gradually
- fresh basil leaves for serving
- salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions.
- While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Remove the skillet from heat. Add the ricotta, lemon zest, lemon juice, and grated parmesan. Stir until combined.
- Reserve 1 cup of pasta water before draining. Drain the pasta.
- Add the drained pasta to the skillet with the ricotta mixture over low heat.
- Add pasta water a few tablespoons at a time, tossing continuously, until the sauce is silky and coats every strand.
- Taste and adjust with more lemon juice, salt, or parmesan as needed.
- Divide between bowls and top with fresh basil, extra parmesan, black pepper, and a drizzle of olive oil. Serve immediately.
Notes
Reserve pasta water before draining — it's essential for the silky sauce. Add ricotta off the heat or on very low heat to prevent graininess. Add pasta water gradually while tossing. Use fresh lemon juice and zest only. Finish with a drizzle of good olive oil.