Lemon-Herb Lemon Ricotta Pasta

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

A bright, creamy pasta dish with fresh herbs and zesty lemon, finished with a delicate touch of ricotta for luxurious texture. This Italian-inspired pasta recipe, ready in about 27 minutes, pairs spaghetti, extra-virgin olive oil, fresh lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, 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.

Ingredients

• 8 oz spaghetti
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon zest
• 2 tbsp lemon juice
• 1/4 cup finely chopped fresh basil
• 2 tbsp finely chopped fresh parsley
• 1/2 cup whole-milk ricotta
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot, add 1/4 cup kosher salt, and cook 8 oz spaghetti until al dente (8-10 minutes), reserving 1 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat, then add 1 tbsp fresh lemon zest and 2 tbsp lemon juice, cooking for 1 minute until fragrant and slightly reduced.
3. Step 3: Stir in 1/4 cup chopped basil, 2 tbsp chopped parsley, 1/2 cup whole-milk ricotta, 1/2 tsp kosher salt, and 1/4 tsp black pepper into the skillet, then add drained spaghetti and 1/4 cup reserved pasta water, tossing vigorously for 2 minutes until sauce coats strands and becomes creamy.