Fresh Lemon and Ricotta Cheese Pasta

Light and fresh, this creamy lemon ricotta pasta is a dinner favorite! It's easy to make in less than 30 minutes. With its bright lemon and velvety ricotta cheese sauce, this simple recipe will keep you coming back for more!

📝 Ingredients

• 16 ounces spaghetti, fusilli, or bucatini noodles
• 1 cup reserved pasta water
• 15 ounces whole milk ricotta cheese
• 2 Tablespoons lemon zest
• 2 Tablespoons fresh lemon juice
• 1/3 cup grated parmesan cheese
• 3/4-1 teaspoon fine sea salt
• 1/8-1/4 teaspoon freshly ground black pepper
• Pinch red pepper flakes
• 2 Tablespoons unsalted butter
• 1-2 cloves garlic (minced)
• Basil (for serving)

👨‍🍳 Instructions

1. 1Bring a large pot of salted water to a boil. Cook pasta according to package directions, just shy of al dente. Be sure to set out a measuring cup or a bowl under your strainer; you will need at least 1 cup of pasta water reserved.
2. 2In a mixing bowl, combine ricotta cheese, lemon zest and juice, parmesan cheese, salt, pepper, and red pepper flakes. "Press" the ricotta against the bowl with a spatula to remove any lumps for a smoother sauce. Taste test and add salt as needed.
3. 3Drain the pasta (remember to reserve pasta water!), but do not rinse. Place the pot back on a medium-low heat burner and melt the butter in the pan. Add garlic; saute for around 2 minutes until softened and slightly caramelized.
4. 4Add the ricotta cheese mixture to the pan and whisk to combine with butter and garlic. Pour in approximately 1/2 cup of the reserved pasta water to begin. Add the pasta back to the pot and stir to combine, adding more pasta water as needed to create a smooth, luxurious sauce. I usually add around 3/4 cup.
5. 5Serve with fresh basil (truly, a game changer!) or chopped fresh parsley. Enjoy immediately.