If you’ve been on TikTok or Pinterest recently, you’ve probably seen Lemon Ricotta Pasta popping up all over your feed. The Pasta Queen, Nadia Caterina Munno, made it famous, and for good reason—it’s elegant, simple, and packs flavor in under 15 minutes.
This dish balances creamy ricotta, bright lemon, garlic, olive oil, and pasta water to create a silky sauce that clings to every strand. Toss in shaved almonds or fresh herbs for crunch and color. Its visual appeal—glossy sauce, pale yellow tones, specks of green—makes it Pinterest gold.
It’s perfect for weeknight dinners, lunch for two, or a light but satisfying meal. Readers love it because it’s fast, uses pantry staples, and looks restaurant-level.
Ingredients:
- 300g pasta (spaghetti or any shape you like)
- 1 cup whole-milk ricotta
- Juice & zest of 1–2 lemons
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup grated Parmesan
- Salt & pepper
- Optional: crushed almonds, fresh basil or parsley
Instructions:
- Cook pasta al dente; reserve ½ cup pasta water.
- In a bowl, mix ricotta, lemon juice + zest, garlic, olive oil, and Parmesan.
- Add a bit of pasta water to loosen into a creamy sauce.
- Toss pasta in sauce, adding reserved water until desired consistency.
- Season with salt & pepper; top with herbs or almonds.
Tips & Variations:
- Use less lemon if you prefer milder flavor.
- Stir in spinach or peas for color and nutrition.
- Swap ricotta for mascarpone for extra richness.