Save My neighbor handed me a lemon from her tree over the fence one spring afternoon, still warm from the sun. I had ricotta in the fridge and pasta in the cupboard, and no plans for dinner. What came together in less than half an hour turned into the kind of recipe I make when I want something that feels special without any fuss. It tastes bright and creamy all at once, like something you'd order at a tiny restaurant with checked tablecloths.
I made this the night my sister came over unannounced, stressed from work and hungry. She sat at the counter while I boiled water and grated lemon, and by the time she finished telling me about her day, dinner was ready. She went quiet after the first bite, then asked me to write it down. Now she makes it every Sunday.
Ingredients
- Spaghetti: I use regular spaghetti, but linguine or angel hair work just as well if that is what you have on hand.
- Kosher salt: The pasta water should taste like the sea, which helps season the noodles from the inside out.
- Ricotta cheese: Whole-milk ricotta makes the sauce creamier and richer, and it melts into the hot pasta like a dream.
- 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 adds a salty, nutty depth that pre-grated cheese just cannot match.
- Extra-virgin olive oil: A good olive oil adds a peppery finish and helps the sauce cling to every strand of pasta.
- Garlic clove: One small clove is enough, grated fine so it melts into the sauce without any harsh bite.
- Black pepper and sea salt: Freshly ground pepper and a pinch of flaky sea salt bring everything into focus.
- Fresh basil or parsley: Either herb works, basil feels summery and parsley adds a clean, bright note.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, add the kosher salt, and cook the spaghetti until al dente. Before you drain it, scoop out half a cup of the starchy cooking water and set it aside.
- Make the ricotta-lemon sauce:
- While the pasta bubbles away, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, black pepper, and salt in a large bowl until smooth. The sauce should look creamy and pale yellow, with flecks of zest throughout.
- Toss the pasta:
- Add the hot drained spaghetti directly to the bowl with the ricotta mixture and toss everything together with tongs. Drizzle in the reserved pasta water a little at a time until the sauce coats each strand in a silky, glossy layer.
- Garnish and serve:
- Divide the pasta among bowls and top with extra Parmesan, chopped basil or parsley, more lemon zest, and a generous grind of black pepper. Serve it right away while it is still steaming.
Save The first time I served this to friends, one of them scraped her bowl clean and then looked up, embarrassed. She laughed and said she forgot we were supposed to be having a conversation. That is when I knew this recipe was a keeper.
How to Make It Even Better
If you want a richer sauce, stir in a spoonful of mascarpone or a splash of heavy cream with the ricotta. I have also folded in sauteed spinach, blanched peas, or roasted asparagus when I want more color on the plate. A handful of toasted pine nuts or a drizzle of chili oil can take it in a completely different direction if you are feeling adventurous.
What to Serve It With
This pasta is light enough that it does not need much alongside it. I usually serve it with a simple arugula salad dressed in olive oil and lemon, or a few slices of crusty bread to mop up any sauce left in the bowl. A crisp white wine like Sauvignon Blanc or Pinot Grigio is perfect if you are pouring glasses.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The sauce thickens as it cools, but it comes back to life when you reheat it gently in a pan with a splash of water or milk. I have even eaten it cold straight from the fridge, and it still tastes good, though not quite as magical.
- Reheat on the stovetop over low heat, adding a tablespoon of water at a time until creamy again.
- Do not microwave it on high or the ricotta can separate and turn grainy.
- If the lemon flavor fades after a day, brighten it up with a squeeze of fresh juice before serving.
Save This is the kind of recipe that makes you feel capable and calm, even on a chaotic weeknight. I hope it becomes one of those dishes you turn to when you need something easy, bright, and just a little bit special.
Recipe FAQs
- → Can I make this ahead of time?
This pasta is best served immediately while hot. However, you can prepare the ricotta-lemon sauce up to 4 hours ahead and refrigerate it. Reheat gently with a splash of cream before tossing with hot pasta.
- → What type of ricotta works best?
Whole-milk ricotta creates the creamiest, richest sauce. Avoid ricotta that's too watery. If your ricotta seems loose, drain it through cheesecloth for 30 minutes before using.
- → How do I prevent the sauce from breaking?
Keep the pasta hot when combining with the sauce, and add reserved pasta water gradually while tossing. The starch in pasta water helps emulsify the sauce and prevents it from separating.
- → Can I substitute other pasta shapes?
Absolutely. This sauce works beautifully with fettuccine, linguine, or pappardelle. Avoid very thick or tube-shaped pastas, as the delicate sauce coats thin ribbons best.
- → Is this suitable for vegetarians?
Yes, it's vegetarian. However, some Parmesan cheese is made with animal rennet. Check labels or use vegetarian-certified Parmesan if strict vegetarian requirements apply.
- → What wines pair well with this dish?
Crisp, acidic white wines complement the lemon perfectly. Sauvignon Blanc, Pinot Grigio, or Vermentino are excellent choices that echo the bright citrus notes in the sauce.