Creamy Lemon Ricotta Pasta
Creamy Lemon Ricotta Pasta
Ingredients
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Creamy Lemon Ricotta Sauce
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Remove the skillet from the heat. Stir in the lemon zest and lemon juice. Add the ricotta cheese, 1 cup of the reserved pasta water, 1/2 cup of grated Parmesan cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Whisk until the sauce is smooth and creamy.
⏱️ 5 min
- 4
Add the drained spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 5
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Ricotta Pasta
For the Pasta
- 12 ounces spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Creamy Lemon Ricotta Sauce
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Remove the skillet from the heat. Stir in the lemon zest and lemon juice. Add the ricotta cheese, 1 cup of the reserved pasta water, 1/2 cup of grated Parmesan cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Whisk until the sauce is smooth and creamy.
⏱️ 5 min - 4
Add the drained spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 5
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.