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A close-up of glossy ivory pale sauce coating spaghetti noodles with yellow lemon zest. (Lemon Ricotta Spaghetti)

Lemon Ricotta Spaghetti with Fresh Parsley and Zest

This Lemon Ricotta Spaghetti features al dente noodles coated in a glossy, ivory ricotta sauce. Zesty lemon curls, fresh parsley, and cracked black pepper create a vibrant, 15-minute meal that is both light and luxuriously creamy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb Spaghetti 450g, preferably bronze-cut
  • 15 oz Whole Milk Ricotta 425g, room temperature
  • 1/2 cup Parmesan Cheese 50g, finely grated
  • 1/4 cup Extra Virgin Olive Oil 60ml
  • 2 whole Lemons Juiced and zested into thin curls
  • 1/2 cup Pasta Water 120ml, reserved from boiling
  • 1/4 cup Flat-Leaf Parsley 15g, finely chopped
  • 1 tsp Black Pepper Cracked, to taste

Equipment

  • 1 Large Pot For boiling spaghetti
  • 1 Channel Knife or Zester To create thin lemon curls
  • 1 Mixing Bowl Large enough to toss pasta
  • 1 Tongs For swirling and coating noodles

Instructions
 

Cook the Pasta
  1. Cook spaghetti in heavily salted water until 1 minute before al dente. Reserve 1 cup (240ml) of starchy water before draining.
Build the Sauce
  1. In a large bowl, whisk ricotta, Parmesan, olive oil, and lemon juice. Slowly stream in 1/2 cup (120ml) of hot pasta water until a glossy, ivory cream forms.
Combine and Garnish
  1. Add hot noodles to the bowl. Toss vigorously with tongs until coated. Top with lemon zest curls, chopped parsley, and extra Parmesan.

Notes

Use high-quality whole milk ricotta for the smoothest texture.
Always zest your lemons before juicing them to get those perfect curls.
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