Description
Creamy lemon ricotta pasta with silky ricotta sauce, fresh lemon, parmesan, and basil for a bright comforting meal ready in under 30 minutes.
Ingredients
Scale
- 12 ounces spaghetti or linguine
- 1 cup whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil.
- In a large bowl, mix ricotta cheese, lemon juice, lemon zest, parmesan cheese, garlic, salt, and black pepper until smooth.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Add hot pasta to the ricotta mixture along with olive oil and a splash of reserved pasta water.
- Toss gently until the sauce becomes creamy and coats the pasta evenly. Add more pasta water as needed.
- Stir in fresh basil and extra lemon zest.
- Serve warm with extra parmesan cheese and cracked black pepper.
Notes
- Use whole milk ricotta for the creamiest texture.
- Fresh lemon juice gives the brightest flavor.
- Add pasta water gradually to control sauce consistency.