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20-Minute Creamy Lemon Ricotta Pasta

A close-up shot of perfectly twirled spaghetti coated in a rich, creamy lemon pasta sauce, seasoned with black pepper.
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Make a bright, zesty, and silky lemon pasta sauce using ricotta cheese and starchy pasta water instead of heavy cream.

Ingredients

Scale
  • 12 oz spaghetti or linguine
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup reserved pasta water
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant; do not let it brown.
  3. Reduce the heat to low. Add the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, and black pepper to the skillet. Stir until the cheeses begin to melt together.
  4. Gradually whisk in 1/2 cup of the reserved pasta water until the sauce is smooth and creamy. If the sauce seems too thick, add more pasta water, one tablespoon at a time, until you reach a silky consistency.
  5. Add the drained pasta to the skillet. Toss everything together quickly to coat the noodles evenly with the sauce. Taste and add salt if needed.
  6. Serve immediately topped with extra grated Parmesan cheese.

Notes

  • For a brighter flavor, add a pinch of red pepper flakes with the garlic.
  • If you prefer a thinner sauce, use slightly more pasta water during the final mixing stage.
  • Use fresh lemon juice for the best flavor; bottled juice changes the taste.

Nutrition

Find it online: https://savorsensations.com/creamy-lemon-pasta-recipe-easy-quick-dinner/