Lemon Ricotta Spaghetti with Parmesan and Parsley
By Miles Carr
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Lemon ricotta pasta requires 25 minutes of preparation time, including cooking time for the pasta. I make lemon ricotta pasta when I'm not sure what else to cook for dinner with available ingredients. The lemon ricotta sauce is a glossy light yellow color and has a lemony taste. Serve over al dente cooked pasta.
Ricotta is stirred into the skillet with drained cooked pasta mixed into the oil and garlic. Tongs are used to stir the pasta and sauce. More pasta cooking water is added to the skillet if needed. The pasta finishes cooking in the skillet for one minute less than the cooking time recommended on the package for al dente pasta.
I like a long, thick pasta dish in a white bowl with chopped parsley added to the bottom and leftover ricotta on top. Add ground Parmesan cheese and a slice of lemon on the side of the bowl. The ricotta is cold, and the pasta is hot (I like mixing hot and cold foods).
I use a Microplane to zest lemons and add extra zest at the end, while the lemon flavor is still potent. For the garlic, cook for about one minute over medium-low heat to avoid browning.
Why you'll love this recipe
- 1Finished in 25 minutes, including time to make the garlic oil and ricotta mixture while cooking pasta.
- 2The sauce is cooked in one big pan. Noodles are cooked in a different pot.
- 3Little to no prep work, garlic and parsley must be chopped before dinner gets moving.
- 4No long simmering is needed for a sauce made with leftover spaghetti and spaghetti cooking water.
- 5It serves four dinners. The final serving takes a few seconds with tongs to stir.
- 6Bronze-die spaghetti has a rougher texture that helps it better capture sauce when you toss it with other ingredients.
Ingredients
- •1 lb dried spaghetti (450g, bronze-die extruded preferred)
- •1 ½ cups whole milk ricotta cheese (360g, divided)
- •2 large fresh lemons (zested and juiced, yielding 3 tbsp juice)
- •½ cup Parmesan cheese (60g, finely grated)
- •2 tbsp extra virgin olive oil (30ml)
- •2 cloves garlic (minced)
- •¼ cup fresh parsley (15g, finely chopped)
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook it exactly 1 minute shy of the package al dente instructions. Reserve 1 cup (240ml) of starchy pasta water before draining.
- 2
Warm the olive oil in a large skillet over medium-low heat. Cook the minced garlic for 60 seconds, until softened and fragrant without browning.
- 3
Whisk 1.25 cups (300g) of the ricotta with the Parmesan, lemon zest, and lemon juice in a medium bowl until smooth. Set aside the remaining 1/4 cup (60g) ricotta for the topping.
- 4
Add the hot drained spaghetti to the skillet with the garlic oil. Pour the ricotta mixture over the pasta, then add 1/2 cup (120ml) of the reserved pasta water.
- 5
Toss vigorously with tongs until the cheese melts into a glossy pale yellow sauce that coats the noodles. Add more pasta water, 1 tbsp at a time, if the sauce is too thick.
- 6
Twist the pasta into a tall swirl in a shallow bowl. Scatter with parsley, then top with the reserved ricotta, extra Parmesan, and a lemon wedge.
FAQ
Nutrition (per serving)
580
Calories
Reviews
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