If you’re craving something fresh, comforting, and just a little bit special, this Lemon Ricotta Spaghetti hits the spot. It’s creamy without feeling heavy, bright thanks to real lemon zest and juice, and easy enough for a weeknight dinner.
This is one of those recipes that feels fancy but comes together with simple pantry ingredients making it perfect for busy families.
Lemon Ricotta Spaghetti
Servings
About 4 servings (approximately 1 cup cooked per serving)
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 4 Tbsp butter
- 1 cup heavy cream
- 2 lemons (zested and juiced)
- 1 cup ricotta cheese (did you know that ricotta is technically not cheese even though we refer to it that way?)
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp salt
- 1 cup shredded mozzarella
- 1 lb spaghetti
Directions
Cook the spaghetti according to package directions. Drain and set aside.
Zest both lemons and set the zest aside.
In a high-sided saucepan, melt the butter over medium heat.
Add the heavy cream and stir gently.
Add the lemon zest and the juice of both lemons.
Whisk in the ricotta, garlic powder, pepper, salt, and mozzarella until the sauce is smooth and creamy.
Add the cooked spaghetti to the sauce and stir until well coated.
Serve immediately while warm.
Tips, Tricks & Notes
- Not a spaghetti fan? This sauce works beautifully with penne, fettuccine, or rotini.
- Want to add protein? Stir in cooked chicken or shrimp before serving.
- For extra brightness, sprinkle a little fresh lemon zest on top just before serving.
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FAQs
Can I make Lemon Ricotta Spaghetti ahead of time?
This dish is best served fresh, but you can prepare the sauce a few hours ahead and gently reheat it on low before adding the pasta. Add a splash of cream or milk if needed to loosen the sauce.
Can I use part-skim ricotta instead of whole milk ricotta?
Yes! Whole milk ricotta will give you the creamiest texture, but part-skim ricotta works well if that’s what you have on hand.
What type of pasta works best with this sauce?
Spaghetti is classic, but this lemon ricotta sauce pairs well with fettuccine, linguine, penne, or rotini.
Can I add vegetables to this recipe?
Absolutely. Spinach, peas, asparagus, or broccoli are all great additions and blend nicely with the lemony cream sauce.
Is this recipe kid-friendly?
Yes! The flavors are mild and creamy with just a hint of lemon, making it a great option for kids who enjoy simple pasta dishes.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stovetop or in the microwave with a little extra cream or milk.
This Lemon Ricotta Spaghetti is light, cozy, and full of fresh flavor. It’s an easy dinner that feels a little bit special without a lot of effort. If your family loves creamy pasta with a citrus twist, this one’s definitely worth adding to your rotation.
Find More Delicious Pasta Recipes Here:
- Sweet Corn Ravioli
- Homemade Gnocchi
- Quick and Easy Gnudi Recipe (Ricotta Gnocchi)
- Pierogi Lasagna Casserole
- Neapolitan Layered Pasta Casserole
- Chicken Lasagna with Spinach
- Creamy Tortellini Salad
- Loaded Chicken Casserole
- Chicken Parmesan Spaghetti and Meatballs
- Spaetzle (German Egg Noodles)
Lemon Ricotta Spaghetti
Creamy Lemon Ricotta Spaghetti is an easy pasta dinner made with ricotta, fresh lemon, and mozzarella for a bright, comforting dish the whole family will love. Perfect for busy weeknights when you want something simple that still feels special.
Ingredients
- 4 Tbsp butter
- 1 cup heavy cream
- 2 lemons zested and juiced
- 1 cup ricotta cheese
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp salt
- 1 cup shredded mozzarella
- 1 lb spaghetti
Instructions
-
Cook the spaghetti according to package directions. Drain and set aside.
-
Zest both lemons and set the zest aside.
-
In a high-sided saucepan, melt the butter over medium heat.
-
Add the heavy cream and stir gently.
-
Add the lemon zest and the juice of both lemons.
-
Whisk in the ricotta, garlic powder, pepper, salt, and mozzarella until the sauce is smooth and creamy.
-
Add the cooked spaghetti to the sauce and stir until well coated.
-
Serve immediately while warm.
Recipe Notes
Not a spaghetti fan? This sauce works beautifully with penne, fettuccine, or rotini.
Want to add protein? Stir in cooked chicken or shrimp before serving.
For extra brightness, sprinkle a little fresh lemon zest on top just before serving.
Best Spaghetti Recipes
- Baked Spaghetti from Jen Around the World
- Creamy Gochujang Noodles (Redo) from Magical Ingredients
- Eggplant Spaghetti Aglio e Olio from Palatable Pastime
- Linguine with Clam Sauce from Art of Natural Living
- Ricotta Pasta Frittata from A Kitchen Hoor’s Adventures
- Spaghetti Pie from That Recipe
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