Lemon Ricotta Pasta (Pasta al Limone) Recipe
Creamy lemon ricotta spaghetti made with fresh citrus, garlic, and Parmesan. This easy Italian-inspired pasta is light, flavorful, and ready in under 30 minutes—perfect for a simple, elegant dinner.
Equipment
- Large pot
- Colander
- Large skillet
- Mixing bowl
- Microplane or zester
Ingredients
- 12 oz spaghetti
- 1 cup whole milk ricotta cheese
- 1 large lemon zested and juiced
- 2 cloves garlic minced
- ¼ cup olive oil
- ½ cup grated Parmesan cheese
- ¼ cup reserved pasta water plus more as needed
- Salt to taste
- Black pepper to taste
- ¼ teaspoon red pepper flakes optional
- 2 tablespoon fresh parsley or basil chopped
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
- In a bowl, mix ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper until smooth.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
- Add the cooked pasta to the skillet and remove from heat.
- Gently fold in the ricotta mixture, tossing to coat.
- Add reserved pasta water a little at a time until the sauce becomes creamy and coats the pasta.
- Stir in red pepper flakes (if using) and fresh herbs.
- Taste and adjust seasoning. Serve immediately with extra Parmesan and lemon zest if desired.
Notes
-Use full-fat ricotta for the best creamy texture
-Mix the ricotta off heat to prevent a grainy sauce
-Add pasta water gradually to achieve a silky consistency
