Lemon Ricotta Spaghetti
A quick and delightful Lemon Ricotta Spaghetti recipe that combines the zesty flavors of lemon with creamy ricotta, perfect for a busy weeknight meal.
Equipment
- 1 Large pot for boiling spaghetti
- 1 Large skillet
- 1 zester or microplane
Ingredients
Main Ingredients
- 12 oz spaghetti
- 1 cup ricotta cheese
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh basil leaves for garnish optional
Instructions
Preparation
- Grate the Parmesan cheese, mince the garlic, and zest the lemon before starting the cooking process.
Cooking
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in ricotta cheese, lemon juice, and lemon zest. Gradually add reserved pasta water, stirring until the sauce is smooth and creamy.
- Add cooked spaghetti to the skillet and toss to coat with the sauce. Stir in grated Parmesan cheese and season with salt and pepper to taste.
Serving
- Garnish with fresh basil leaves, if desired, and serve immediately.
Storage
- Transfer leftover pasta to an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use high-quality ricotta cheese and organic lemons for the best flavor. Ingredient Substitutions: Substitute spinach for basil if preferred. How to Serve: Pair with a green salad or garlic bread. Storage & Freshness: Keep leftovers in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and store in the refrigerator for up to 2 days.