How to Make the Perfect Lemon Ricotta Spaghetti
Italian · Easy · 15 min · 2 servings
This lemon ricotta spaghetti is a bright and creamy Italian-inspired dish that comes together in just 15 minutes. The combination of silky ricotta and fresh lemon zest creates an effortlessly elegant quick pasta dinner.
Why this recipe works
This Lemon Ricotta Spaghetti recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 200 g spaghetti
- 0.75 cup whole milk ricotta cheese
- 1 lemon zested and juiced
- 0.25 cup grated parmesan cheese
- 2 cloves garlic minced
Step by step instructions
Step 1: Cook the Spaghetti
Cook spaghetti in well-salted boiling water until al dente. Reserve three quarters of a cup of pasta water before draining.
Step 2: Make the Ricotta Sauce
In a large bowl, mix together ricotta, lemon zest, lemon juice, garlic, and parmesan until smooth and creamy.
Step 3: Combine with Pasta
Add hot drained spaghetti directly to the ricotta mixture and toss vigorously. Add pasta water a little at a time to create a silky creamy sauce.
Step 4: Serve
Plate immediately and top with extra parmesan, a crack of black pepper, and fresh basil if available.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ricotta cheese → cream cheese blended smooth with a little milk
- spaghetti → linguine or fettuccine
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not reserving pasta water which is essential for achieving the creamy sauce consistency
- Using cold ricotta straight from the fridge which prevents it from emulsifying properly with the hot pasta
Nutrition facts
Per serving: 510 calories, 22g protein, 65g carbs, 17g fat, 3g fiber.
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