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Comfort Pasta: Creamy Lemon-Ricotta Spaghetti
Creamy lemon-ricotta spaghetti with garlic, shallot, and basil in under 20 minutes.
Why this recipe works
This creamy lemon-ricotta spaghetti delivers bright, comforting flavors with minimal effort. It suits weeknight dinners, small gatherings, or when you want creamy pasta without heavy sauce.
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Key takeaways
Smoke-free, quick weeknight pasta with bright citrus.
Creamy ricotta-based sauce coats every strand.
Customizable with simple pantry swaps.
Recipe guide
This creamy lemon-ricotta spaghetti delivers bright, comforting flavors with minimal effort. It suits weeknight dinners, small gatherings, or when you want creamy pasta without heavy sauce.
A creamy, bright weeknight pasta you can make in minutes.
- Smoke-free, quick weeknight pasta with bright citrus.
- Creamy ricotta-based sauce coats every strand.
- Customizable with simple pantry swaps.
Ingredients overview
Pasta: 200 g spaghetti (x9 suggests scale; use 400 g total as needed). 150 g ricotta, 50 g parmesan, 100 ml heavy cream, olive oil, garlic, shallot, lemon zest, lemon juice, chili flakes (optional), salt, pepper, fresh basil.
Method at a glance
Cook pasta in salted water. Sauté shallot in olive oil, add garlic and chili. Add cream, ricotta, parmesan, lemon zest juice. Loosen with reserved pasta water. Toss with pasta, season, finish with basil.
Serving tips
Adjust sauce with pasta water to desired consistency. Finish with extra parmesan and fresh basil for aroma and color.
Ingredients
- 200 g spaghetti
- 150 g ricotta cheese
- 50 g grated Parmesan
- 100 ml heavy cream
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp chili flakes (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, reserving about 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a skillet over medium heat and sauté shallot until translucent.
- Add minced garlic and chili flakes to the skillet and cook until fragrant, about 30 seconds.
- Lower heat, pour in heavy cream and warm gently without boiling.
- Stir in ricotta, grated Parmesan, lemon zest, and lemon juice until smooth and creamy.
- Add a splash of reserved pasta water to loosen the sauce to desired consistency.
- Toss drained spaghetti into the skillet, coating noodles with the sauce and adding more pasta water if needed.
- Season with salt and freshly ground black pepper to taste and cook together for 1–2 minutes to meld flavors.
- Serve immediately topped with fresh basil leaves and extra Parmesan if desired.
FAQs
Can I use a different pasta shape?
Yes. It will work with any pasta that holds sauce well (fettuccine, linguine, penne).
Can I make this ahead?
Best fresh, but gently reheat with a splash of extra cream or pasta water.
What if I don’t have lemon juice?
Use a splash of white wine or skip; lemon zest adds brightness regardless.