Save Zesty lemon and creamy ricotta coat delicate spaghetti noodles in this bright, elegant pasta perfect for a quick weeknight dinner or a light lunch. This simple Italian-inspired dish combines fresh citrus and smooth cheese to create a sophisticated meal that can be prepared in just 25 minutes.
Save This Lemon Ricotta Pasta is a testament to the beauty of minimalism in the kitchen. By focusing on high-quality ingredients like whole-milk ricotta and freshly grated Parmesan, you achieve a restaurant-quality result with very little effort. The sauce is emulsified right in the bowl with the hot pasta, ensuring a silky finish every time.
Ingredients
- Pasta: 350 g (12 oz) spaghetti and 1 tbsp kosher salt for the pasta water.
- Ricotta-Lemon Sauce: 250 g (1 cup) ricotta cheese (whole-milk preferred), 1 large lemon (zested and juiced), 40 g (1/3 cup) freshly grated Parmesan cheese (plus extra for serving), 2 tbsp extra-virgin olive oil, 1 small garlic clove (finely grated), 1/4 tsp freshly ground black pepper, and 1/4 tsp sea salt.
- Garnish: 2 tbsp fresh basil or parsley (chopped), extra lemon zest, and freshly ground black pepper.
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Step 2
- While the pasta cooks, in a large mixing bowl, whisk together ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, black pepper, and salt until smooth and creamy.
- Step 3
- Add the hot drained spaghetti to the bowl with the ricotta-lemon sauce. Toss well, adding reserved pasta water a little at a time until the sauce coats the pasta luxuriously.
- Step 4
- Divide among bowls. Top with extra Parmesan, fresh basil or parsley, more lemon zest, and a grind of black pepper.
- Step 5
- Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best results, use a microplane or citrus zester to grate the garlic finely so it blends seamlessly into the ricotta. It is essential to use a large pot with plenty of salted water for the pasta to allow the noodles to cook evenly without clumping.
Varianten und Anpassungen
For a richer sauce, use a splash of heavy cream or mascarpone with the ricotta. You can also add sautéed spinach, peas, or asparagus for extra color and nutrition. For those with dietary restrictions, use gluten-free pasta for a gluten-free version.
Serviervorschläge
This pasta pairs well with a crisp Sauvignon Blanc or Pinot Grigio. If you are following a strict vegetarian diet, remember to check cheese labels as some Parmesan is made with animal rennet.
Save With its vibrant flavors and quick preparation time, this Lemon Ricotta Pasta is sure to become a staple in your weeknight rotation. Enjoy the elegant combination of citrus and cream in every bite.
Kitchen Guide
- → Can I make this ahead of time?
This dish is best served immediately after tossing. However, you can prepare the ricotta sauce in advance and store it in the refrigerator for up to 2 days. Cook the pasta fresh and combine just before serving for optimal texture and flavor.
- → What type of ricotta works best?
Whole-milk ricotta creates the creamiest, richest sauce. Fresh ricotta from a local dairy or Italian market produces superior results compared to shelf-stable varieties. Avoid ricotta made with gums or stabilizers for the smoothest consistency.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water before draining and add it gradually while tossing. The starch in pasta water emulsifies with the ricotta mixture, creating a silky coating. Start with 2-3 tablespoons and adjust until you achieve the desired consistency.
- → Can I add vegetables to this dish?
Absolutely. Sautéed spinach, fresh peas, roasted asparagus, or blanched zucchini complement the lemon-ricotta combination beautifully. Toss them in during the final step with the pasta for even distribution.
- → Is this vegetarian?
Yes, this is naturally vegetarian. However, some Parmesan cheese uses animal rennet in production. Choose vegetarian-certified Parmesan if you follow strict vegetarian guidelines. The dish contains milk from ricotta and Parmesan, so it's not vegan.
- → What wine pairs well with this pasta?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Verdicchio complement the bright lemon and creamy ricotta beautifully. The acidity in these wines balances the richness of the sauce perfectly.