Lemon Ricotta Spaghetti is a simple, fresh, and creamy pasta dish that’s perfect for a quick weeknight dinner or a light lunch. The combination of bright lemon, creamy ricotta, and al dente spaghetti makes this dish deliciously flavorful, while the minimal ingredients and preparation keep it easy and fuss-free.
Ingredients
- 12 oz spaghetti (or your favorite pasta)
- 1 cup ricotta cheese (whole milk ricotta for creaminess)
- 1/4 cup grated Parmesan cheese
- 1 large lemon (zested and juiced)
- 2 cloves garlic (minced)
- 1/4 cup olive oil
- 1/4 cup pasta cooking water (reserved)
- Salt and black pepper to taste
- Fresh basil or parsley (for garnish)
- Extra grated Parmesan (for serving)
Optional Add-ins:
- 1/2 teaspoon red pepper flakes (for a touch of heat)
- 1 cup fresh spinach (for added greens)
- 1/2 cup cherry tomatoes (halved)
Instructions
Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining the pasta.
Step 2: Prepare the Lemon Ricotta Sauce
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, lemon zest, lemon juice, minced garlic, olive oil, salt, and black pepper. Stir until smooth and creamy. Add the red pepper flakes if you like a bit of spice.
Step 3: Toss the Pasta
- Add the cooked spaghetti to the bowl with the ricotta sauce.
- Toss the pasta to coat it evenly with the creamy lemon ricotta mixture. If the sauce is too thick, gradually add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
Step 4: Serve
- Transfer the lemon ricotta spaghetti to serving plates.
- Garnish with fresh basil or parsley and extra Parmesan cheese. You can also add some extra lemon zest for more brightness.
Step 5: Enjoy!
- Serve the spaghetti warm as a light main course or side dish.
Cook Notes
- Pasta Water: Don’t forget to reserve some of the pasta cooking water before draining. It helps thicken and loosen the sauce, making it silky and smooth.
- Garlic: If you prefer a milder garlic flavor, you can sauté the garlic in olive oil before adding it to the ricotta mixture.
- Lemon: Adjust the amount of lemon juice and zest to your taste. If you want more lemon flavor, you can add extra zest or juice.
Variations
- Vegetable Add-ins: Add cooked spinach, peas, or sautéed zucchini for extra veggies.
- Protein: Add cooked chicken, shrimp, or even crispy bacon for a heartier meal.
- Herb Twist: Try adding fresh thyme or rosemary along with the basil for a different flavor profile.
Frequently Asked Questions (FAQs)
Can I use a different type of pasta?
Yes! You can use any pasta you like—penne, fettuccine, or linguine work just as well with this lemon ricotta sauce.
Can I make this dish ahead of time?
This dish is best served fresh because the ricotta sauce is light and creamy. However, you can prepare the sauce ahead and store it in the refrigerator for up to 1 day. Reheat the sauce gently before tossing it with freshly cooked pasta.
How do I store leftovers?
Store leftover lemon ricotta spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop, adding a splash of pasta water or cream to loosen the sauce if needed.
Can I use low-fat ricotta?
Yes, you can use low-fat ricotta, but whole milk ricotta will give you a creamier texture and richer flavor.
What can I serve with this dish?
This dish pairs well with a simple side salad, garlic bread, or grilled chicken or fish for a more complete meal.
Lemon Ricotta Spaghetti is a fresh, light, and creamy pasta dish that’s perfect for a quick and easy meal. With the bright flavor of lemon, creamy ricotta, and simple ingredients, this dish is both delicious and versatile. Customize it with your favorite add-ins, and enjoy a comforting yet refreshing plate of pasta!
