Get ready to fall in love with your new favorite weeknight dinner: this incredible Lemon Ricotta Spaghetti. In less than 20 minutes, you can whip up a dish that tastes like it came from a fancy Italian restaurant. The sauce is luxuriously creamy, packed with bright lemon flavor, and clings to every single strand of spaghetti. It’s simple, elegant, and an absolute game-changer for busy evenings.
This isn’t just another pasta dish; it’s a solution to the “what’s for dinner?” dilemma. With just a handful of simple ingredients, you can create a meal that’s both incredibly satisfying and refreshingly light. Let’s dive in and make some magic happen.
Why This Lemon Ricotta Spaghetti is a Weeknight Wonder
There are so many reasons to adore this recipe, but here’s why it will become a staple in your kitchen. First, it’s unbelievably fast. You can have the entire meal ready in the time it takes to boil your pasta. Second, the sauce requires no cooking! It all comes together in a bowl, which means less cleanup for you.
The flavor is simply divine. The creamy ricotta, zesty lemon, and savory Parmesan cheese create a perfectly balanced sauce that’s rich yet not heavy. It’s the kind of meal that feels special without any of the stress. If you love our Creamy Salmon and Spinach Pasta, you’ll appreciate the simplicity and elegance of this dish.
The Simple Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You don’t need a long list of complicated ingredients to create something spectacular. Here’s what you’ll need to grab:
- Spaghetti: The classic choice, but feel free to use linguine, fettuccine, or any long pasta you love.
- Whole Milk Ricotta Cheese: This is the star of the show. Using whole milk ricotta is crucial for achieving that ultra-creamy, luscious texture.
- Parmesan Cheese: Freshly grated is always best for flavor and melting quality. It adds a salty, nutty depth to the sauce.
- Lemons: You’ll need both the zest and the juice for that bright, zesty kick that cuts through the richness of the cheese.
- Garlic: A couple of finely minced cloves add a foundational aromatic flavor.
- Reserved Pasta Water: Don’t discard it! This starchy liquid is the secret ingredient to creating a silky, emulsified sauce that coats the pasta perfectly.
- Salt and Black Pepper: For seasoning and bringing all the flavors together.
- Fresh Basil or Parsley: For a fresh, herbaceous finish and a pop of color.
How to Make Lemon Ricotta Spaghetti Step-by-Step
Making this dish is as easy as 1-2-3. Follow these simple steps for perfect pasta every time.
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
- Mix the Sauce: While the pasta is cooking, combine the whole milk ricotta, grated Parmesan, lemon zest, lemon juice, and minced garlic in a large serving bowl. Season generously with salt and pepper. Mix until everything is well combined.
- Combine and Serve: Drain the cooked pasta and immediately add it to the bowl with the ricotta mixture. Add about 1/2 cup of the reserved pasta water and toss everything together vigorously. Continue to toss, adding more pasta water a tablespoon at a time, until the sauce becomes silky, creamy, and coats the spaghetti beautifully. Garnish with fresh basil and extra Parmesan, and serve immediately.
The Secret to an Ultra-Creamy, Non-Grainy Ricotta Sauce
The number one complaint with ricotta sauces is that they can be grainy. Here’s how to avoid that and ensure a perfectly smooth sauce every time. First, always use high-quality, full-fat ricotta cheese. The lower-fat versions contain more water and stabilizers, which can lead to a gritty texture.
Second, don’t heat the ricotta directly. The sauce is made “cold” and emulsified with the hot pasta and its starchy water. This gentle heating from the residual heat is enough to create a creamy consistency without causing the proteins in the cheese to seize and become grainy. The vigorous tossing is what emulsifies the fat from the cheese with the starchy water, creating that restaurant-quality silkiness.
Fun Variations to Try
While this simple Lemon Ricotta Spaghetti is perfect as is, it’s also a fantastic canvas for additions. Here are a few ideas to get you started:
- Add a Protein: Stir in some shredded rotisserie chicken, sautéed shrimp, or crispy pancetta for a more substantial meal. It would be fantastic with a side of our Bacon Wrapped Water Chestnuts for a surprising crunch.
- Toss in Some Veggies: Wilted spinach, sautéed asparagus, or sweet green peas are all wonderful additions. Add them to the pasta in the last minute of cooking.
- Spice it Up: A pinch of red pepper flakes will add a welcome kick of heat that complements the bright lemon flavor.
What to Serve with Your Pasta
This dish is wonderful on its own, but it also pairs well with a variety of sides. A simple green salad with a vinaigrette dressing is a perfect light accompaniment. For something heartier, serve it alongside grilled chicken or fish. A slice of crusty bread for soaking up any leftover sauce is never a bad idea. For a truly impressive meal, pair it with our Classic Italian Meatballs.
Storing and Reheating Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, it’s best to gently warm it in a skillet over low heat. Add a splash of water or milk to help loosen the sauce and bring back its creamy texture. Avoid the microwave, as it can make the sauce separate.
Frequently Asked Questions About Lemon Ricotta Spaghetti
This dish is best served immediately for the creamiest texture. While you can store and reheat leftovers, the sauce will thicken in the fridge. It’s best to make it fresh, which is easy to do since it only takes about 20 minutes from start to finish.
It is highly recommended to use whole milk ricotta for the best results. Low-fat or part-skim ricotta contains more water and stabilizers, which can result in a thinner, grainier sauce and will not produce the same rich and creamy texture.
The key is to use full-fat, high-quality whole milk ricotta and to avoid heating it directly. The sauce is made by combining it with hot pasta and reserved starchy pasta water off the heat, which gently warms it and creates a creamy, emulsified sauce without causing the proteins to curdle and become grainy.
This pasta is very versatile! You can add protein like grilled chicken or shrimp, vegetables like spinach or peas, or add a pinch of red pepper flakes for some heat. Crispy pancetta or prosciutto also make excellent additions.
Leftover ricotta is great for many other recipes! You can spread it on toast with a drizzle of honey, use it in lasagna or stuffed shells, or even whip it into a dessert dip with powdered sugar and vanilla.
More Pasta Recipes You’ll Love
If you enjoyed this recipe, be sure to explore some of our other pasta favorites! From cheesy bakes to simple sauces, there’s always something new to try.
Ready to Make The Best Lemon Ricotta Spaghetti?
This Lemon Ricotta Spaghetti recipe is a true testament to the fact that simple food can be extraordinary. It’s the perfect dish for a quick weeknight dinner, a lazy Sunday supper, or even a casual date night in. Give it a try, and I promise you’ll be amazed at how delicious and easy it is.
If you make this recipe, I’d love to hear about it! Leave a comment below or share a picture on Pinterest. Your feedback helps us all become better cooks!
Lemon Ricotta Spaghetti Recipe
Lemon Ricotta Spaghetti: The Creamiest, Easiest Weeknight Pasta
Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions for al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
- While the pasta cooks, combine the whole milk ricotta, grated Parmesan cheese, lemon zest, lemon juice, and minced garlic in a large serving bowl. Season with salt and pepper and stir to combine.
- Drain the pasta and immediately add it to the bowl with the ricotta mixture. Pour in 1/2 cup of the reserved pasta water.
- Toss vigorously until the sauce becomes creamy and coats the spaghetti. If the sauce is too thick, add more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Notes
Don't Forget the Pasta Water: The starchy water is essential for creating a silky sauce. It helps the sauce cling to the pasta perfectly.
Serve Immediately: This dish is best enjoyed fresh and hot, as the sauce will thicken as it cools.
