Lemon Ricotta Spaghetti
A quick and delicious Lemon Ricotta Spaghetti recipe perfect for busy weeknights, ready in just 20 minutes!
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl for combining sauce
Ingredients
Pasta
- 12 ounces spaghetti
- Salt for boiling water
Ricotta Sauce
- 1 cup ricotta cheese
- 1 lemon zest and juice
- 2 cloves garlic minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
- In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, minced garlic, and olive oil. Stir until smooth. Season with salt and pepper to taste.
- If desired, add some reserved pasta water to the ricotta mixture to reach your preferred consistency.
- Add the cooked spaghetti to the bowl with the ricotta sauce. Toss until the pasta is evenly coated.
- Serve immediately, garnishing with fresh herbs, red pepper flakes, or grated Parmesan if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, add a splash of water or broth and warm gently on the stove or in the microwave, stirring occasionally.
Notes
Pro Tips: Use fresh ricotta for the best flavor. Adjust the amount of lemon to taste.
Ingredient Substitutions: Try adding cherry tomatoes or spinach for extra flavor.
How to Serve: Pair with a light salad or garlic bread.
Storage & Freshness: Best consumed within three days.
Make-Ahead Tips: Prepare the sauce in advance and refrigerate until needed.
Ingredient Substitutions: Try adding cherry tomatoes or spinach for extra flavor.
How to Serve: Pair with a light salad or garlic bread.
Storage & Freshness: Best consumed within three days.
Make-Ahead Tips: Prepare the sauce in advance and refrigerate until needed.