Lemon-Garlic Ricotta Pasta with Fresh Herbs

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bright, creamy pasta dish tossed with fresh ricotta, lemon zest, garlic, and herbs for a simple yet elegant meal. This Italian-inspired pasta recipe (vegetarian), ready in about 22 minutes, pairs spaghetti, ricotta cheese, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

12 oz spaghetti
1 cup ricotta cheese
1 tbsp lemon zest
2 tbsp, freshly squeezed lemon juice
3, minced garlic cloves
3 tbsp olive oil
1/4 cup, chopped fresh basil
1/4 cup, chopped fresh parsley
1/2 cup, grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1 cup pasta water.
Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes (optional), sautéing for 1 minute until fragrant but not browned.
Step 3: Reduce heat to low and stir in 1 cup ricotta cheese, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
Step 4: Add drained spaghetti to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 2 minutes, adding more pasta water if needed, until ricotta melts into a creamy sauce that coats every strand.
Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil, 1/4 cup chopped parsley, and 1/2 cup grated Parmesan cheese. Serve immediately garnished with extra herbs and cheese if desired.