Pasta, Spring
Lemon Ricotta Pasta
Silky, bright, and deeply comforting. A simple pasta that tastes like the season.
What to Notice
The sauce should cling, not pool. The lemon should taste bright, not sharp. And the ricotta should melt into the pasta, not disappear.
This is the kind of pasta I turn to when I want something that feels special without much effort. It comes together quickly, but the flavors feel layered and thoughtful. Trust your taste as you go — adjust the lemon, the salt, the herbs. That's where the recipe becomes yours.
Ingredients
Serves 2–3
- 8 oz pasta
- 1 cup whole milk ricotta
- Zest of 1 lemon
- 2 tbsp olive oil
- 1/2 tsp fine sea salt, more to taste
- Freshly cracked black pepper
- Fresh herbs (basil, thyme, or parsley)
- Pasta cooking water
Method
- Cook the pasta in well-salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
- In a large bowl, combine ricotta, lemon zest, olive oil, salt, and pepper. Stir until smooth.
- Add the hot pasta to the bowl along with 1/2 cup of pasta water. Toss gently until the sauce is creamy and coats the pasta.
- Add more pasta water as needed to loosen. Taste and adjust the seasoning.
- Top with fresh herbs, more lemon zest, and a drizzle of olive oil. Serve warm.
Cook by Intuition
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Recipes are a starting point. Your taste is the finish line.