Lemon Ricotta Spaghetti
Lemon Ricotta Spaghetti is light, creamy, and very satisfying! Using just 4 ingredients, this recipe is easy to make and economical. It’s the kind of dish that you’re going to make again and again!
Ricotta is so wonderfully versatile! It can be used in savory recipes like my Ricotta Stuffed Mushrooms or this Lemon Ricotta Spaghetti! But it also works incredibly well in sweet recipes. My Lemon Ricotta Cake is one of the most popular on the site.
Growing up, though, I more fondly associate ricotta with my dad’s regional recipe of tortelli di erbetta. These tortelli are filled with ricotta plus spinach and Parmigiano Reggiano. I’ve simplified it as Spinach Ricotta Ravioli, which is every bit as comforting and delicious as this lemon and ricotta pasta!
Why you’ll love this recipe
- 4 Ingredients – What could be better than a tasty, satisfying dish than one that calls for just 4 ingredients? This is it! Lemon Ricotta Spaghetti is a budget-friendly, filling dinner the whole family will love.
- Meatless Dinner – If you’re in search of a meatless dinner recipe that still feels hearty, your search is over. Every mouthful of Lemon Ricotta Spaghetti is comforting and tasty.
- Family Friendly – This easy weeknight meal is creamy with a mild flavor and quick to make. Lemon Ricotta Spaghetti will soon be on weekly rotation in your home!
- Adaptable – Jump to ‘Variations’ to see just how adaptable this recipe is. I’ve provided a few suggestions of add-ins, but I’m sure you can think of more. This is a recipe you can make your way!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Spaghetti – I always suggest you look for bronze die-cut pasta. It has a rougher texture, which allows the sauce to cling to it. This type of pasta makes a lot of difference, but it’s not much more expensive, so look out for it.
- Whole milk ricotta cheese – For this Lemon Ricotta Spaghetti recipe, I use cow’s milk ricotta, but sheep’s milk ricotta will work well too. Check the label and buy ricotta that has no additives. The texture varies from brand to brand. If there is water sitting on top, just pour it off. Learn how to make ricotta cheese, so you know exactly what goes into it!
- Parmigiano Reggiano cheese – For the best flavor, buy a wedge of Parmigiano Reggiano and grate it fresh yourself. Ricotta is mild, so most of the flavor is here. It’s worth making it count.
- Lemon Zest – If you’re like me and have a lemon tree in the backyard, grab a big one and wash it well. Otherwise, choose a large, firm lemon. If the lemons are small, use two for a more intense lemon flavor.
See recipe card for quantities.
Instructions
Mash the ricotta with the back of a spoon until smooth.
Stir in the Parmigiano Reggiano cheese, lemon zest, salt, and pepper.
Add some pasta water.
Mix until creamy, adding more pasta water as necessary.
Reserve some pasta water, then add the hot, drained spaghetti to the ricotta mixture.
Toss well, adding more pasta water if needed, until creamy and coated.
Serve immediately with extra Parmigiano Reggiano cheese, black pepper, and, if desired, a squeeze of fresh lemon juice.
Marcellina’s Hint
The consistency of the sauce depends on the ricotta cheese. If you use traditional or basket ricotta, it will be drier and will require more starchy pasta water. If you use smooth, tub ricotta, it will be wetter and need less pasta water. This Lemon Ricotta Spaghetti recipe is completely adaptable and lets you take charge of how you want the dish to be.
Substitutions
- Spaghetti – Use your favorite pasta instead of spaghetti. Fusilli or farfalle work well with this recipe.
- Parmigiano Reggiano Cheese – Instead of Parmigiano Reggiano cheese, you can use Pecorino Romano cheese or Parmesan cheese.
Variations
- Spicy – Add red pepper flakes to the ricotta for a spicier pasta dish.
- Garlicky – If you like garlic, gently cook one minced garlic clove in a little extra virgin olive oil before adding to the ricotta.
- Nutty – Sprinkle toasted chopped pistachio nuts on each plate just before serving for crunch and extra flavor.
- Extra Veggies – To get a few extra veggies into your day, why not stir in steamed spinach, peas, or asparagus?
- Herby – Add herbs such as chopped fresh basil leaves or parsley to the lemon ricotta sauce for extra freshness.
- Deluxe – Stir through a couple of tablespoons of traditional or nut-free pesto, sun dried tomato pesto, or olivada for a tasty variation.
Storage
Lemon Ricotta Spaghetti is best eaten as soon as it’s made. It can dry out quickly, so this is the time to call ‘tutti a tavola’ – everyone to the table! Because of this, it doesn’t keep very well and isn’t a dish that is good prepared in advance.
However, if you do have a little leftover and don’t want to waste (who does?), reheat it in a skillet with a splash of water until hot. The pasta will not be al dente, but the sauce will still become creamy and tasty!
Top tips
- Buy the best quality whole milk ricotta cheese with no additives (check labels!). If the ricotta cheese does have water pooling at the top, just pour or spoon it off.
- Set aside more pasta water than you think you need. It’s better to throw some out than wish you had more!
- Never rinse pasta after cooking. The starch on the pasta helps sauces cling better.
- Toss the spaghetti with the sauce while piping hot. It will warm the sauce and make it less grainy.
- Add the pasta water gradually. Ricotta that is more watery will need less of it.
- Season generously with freshly ground black pepper. Ricotta is a mild cheese and can take plenty of seasoning.
- Serve immediately! Lemon Ricotta Spaghetti waits for no one. If the sauce thickens before serving, add another splash of cooking water to loosen it.
Serving Suggestions
All Lemon Ricotta Spaghetti really needs is extra Parmigiano Reggiano cheese and black pepper. But of course, I don’t think anyone would oppose ciabatta garlic bread. If you feel the need to add a vegetable or two, these Parmesan roasted zucchini complement this dish perfectly!
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Lemon Ricotta Pasta
Ingredients
- 1 pound (450 grams) spaghetti
- 15 ounces (425 grams) whole milk ricotta cheese See Note 1
- ⅔ cup (65 grams) finely grated Parmigiano Reggiano cheese plus extra for serving
- Finely grated zest of one large lemon See Note 2
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper plus extra for serving
Instructions
- Bring a large saucepan of water to the boil. Add a generous amount of salt and cook the spaghetti until al dente or according to the package instructions.
- Meanwhile, place the ricotta cheese in a bowl large enough to hold all the pasta and mash it with the back of a spoon until smooth.
- Stir in the Parmigiano Reggiano cheese and almost all of the grated lemon zest, reserving a little for serving. Season with salt and pepper to taste.
- Add ¼ cup of the pasta water and mix to combine. Add more pasta water as needed to create a soft, creamy consistency. Depending on the ricotta, this could take up to 1 cup of water.
- Before draining the spaghetti, reserve 1 cup of the pasta water. Drain the spaghetti and add it to the bowl with the sauce.
- Toss well to combine, adding more reserved pasta water if needed to loosen the sauce and help it coat the pasta. The heat from the spaghetti will warm the sauce.
- For a warmer, creamier sauce, set the bowl over the saucepan of simmering water and toss briefly until silky. Alternatively, return the pasta and sauce to the empty saucepan and stir over low heat for a few seconds. Do not overheat.
- Serve with the reserved lemon zest and freshly ground black pepper sprinkled over each plate.
Notes
- This quantity makes a lot of sauce. You can use less if you prefer.
- I use the lemons from my backyard lemon tree, which are quite large. If you are using grocery store lemons, increase the quantity to two for extra lemony flavor!
- All the quantities for this recipe are quite loose and can be changed to your liking.
- Use whole milk ricotta cheese for the best flavor and texture. If liquid has collected on top, spoon it off before using.
- Reserve extra pasta cooking water. You may need more than expected to loosen the sauce.
- Don’t rinse the pasta after cooking. The starch helps the sauce coat the spaghetti.
- Toss the spaghetti with the ricotta mixture while still hot to warm the sauce and help it combine smoothly.
- Add the pasta water a little at a time. Wetter ricotta will need less water.
- Season well with freshly ground black pepper. Ricotta has a mild flavor and needs good seasoning.
- Serve immediately. If the sauce thickens, stir in a splash of hot pasta water before serving.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Marcella,
Every time I try one of your recipes I get so excited. The flavor of this Lemon Ricotta pasta is so light and heavenly. As I mixed the pasta ingredients, the aroma arising from the stove made me feel fantastic. This is the perfect hot summer meal. It took longer to boil the pasta than mix the ingredients. I must say I bumped up the lemon zest to two lemons. I couldn’t help myself. Your simple suggestion of mashing the ricotta curds with a spoon was a great idea too. I give this recipe the Sapore Grandioso award.
Until the next recipe,
Tom Sanguigni
Tom, thank you for such a wonderful and detailed review! I’m so happy that you loved this delicious and simple pasta recipe. Adding extra lemon is such a good idea! I have a lemon tree in the backyard so my lemons are probably larger than the average grocery store ones. I’m going to add a note into the recipe to mention this. Thanks for letting me know!
looks great I will make it ASAP ty
Let me know what you think, Lana. I hope you love it!
Yum