The Best Lemon Ricotta Pasta: 5 Surprising Reasons You’ll Love It
Creamy lemon-ricotta pasta with fresh herbs and Parmesan, bright, tangy, and comforting.
Ingredients
12 ounces spaghetti or linguine
1 cup whole-milk ricotta
1 lemon, zested and juiced
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup freshly grated Parmesan or Pecorino Romano
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh basil or parsley
1/4 cup reserved pasta cooking water
Instructions
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Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup pasta water.
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Heat olive oil in a skillet over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
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Stir in ricotta, lemon juice, and zest. Add pasta water gradually to create a creamy sauce.
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Toss cooked pasta in the sauce until coated. Mix in Parmesan and red pepper flakes. Season with salt and pepper.
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Fold in fresh herbs. Serve immediately.