RICOTTA SPAGHETTI
This fabulous ricotta spaghetti is ready in less than 15 minutes and makes a delicious, fresh, creamy pasta dish perfect for busy weeknights!
Feel free to add any proteins or veggies that you would like to!
You guys are going to love this creamy, cozy ricotta spaghetti!
LIST OF THE INGREDIENTS
- Spaghetti
- Ricotta
- Parmesan cheese
- Cream
- Extra virgin olive oil
- Lemon & garlic
- Pine nuts (optional)
- Fresh basil (optional)
- Salt & pepper
HOW TO MAKE RICOTTA SPAGHETTI
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Bring a pot of salted water to a boil to cook your spaghetti until al dente.
- Add the ricotta sauce ingredients to one bowl, stir until smooth, taste, and adjust the season if desired.
- Drain and return the spaghetti to the pot. Stir in the ricotta sauce, fresh basil, and a splash of pasta water. Toss until well combined.
- Serve with a sprinkle of toasted pine nuts and a few cracks of black pepper. Enjoy!
RECIPE NOTES
RICOTTA SPAGHETTI INGREDIENTS
Spaghetti: I recommend buying premium-quality spaghetti, which has a better taste and a rough texture that helps the sauce cling to each noodle. But feel free to use whole-grain or gluten-free spaghetti or any other long pasta shapes if desired.
Ricotta: Either standard ricotta sealed in containers or fresh ricotta from the deli counter is perfectly fine for this spaghetti recipe.
Cream: I use single cream for this recipe, which is the equivalent of half and half in the United States. It has less fat than heavy cream (about 18% fat content), but it’s still rich enough to make the sauce velvety, especially if your ricotta is a bit grainy. Whipping cream can be used as substitute.
Parmesan cheese: It’s savory, nutty, and just too good to be left out. Parmesan adds depth of flavor; if you skip it, the recipe won’t taste the same.
Garlic and lemon: The recipe contains just the right amount of garlic and lemon to add flavor without overpowering the fresh ricotta.
Basil and pine nuts (optional, but highly recommended): I love the fresh basil combined with ricotta, but you can leave it out if you don’t have it. I also love a generous sprinkle of lightly toasted pine nuts on top to add extra texture, but you can leave them out or substitute with chopped walnuts instead.
Salt & pepper: I recommend adjusting the seasoning to your liking before serving.
RICOTTA SPAGHETTI VARIATIONS
This spaghetti recipe is highly versatile and can be customized with various vegetables and proteins. Vegetable options might include roasted or sautéed cherry tomatoes, grilled or roasted zucchini, peppers, kale or spinach, and roasted artichokes. For protein, consider grilled chicken, shredded ham, shrimp, and salmon. You name it!
LEFTOVERS & STORAGE TIPS
- Ricotta spaghetti is best when fresh, creamy, and al dente. Leftovers can be stored in the fridge for up to 3 days, but they tend to dry out and lose their creaminess.
- To reheat on the stove or microwave, stir your spaghetti leftovers with some milk or cream to revive the creamy sauce.
This fabulous ricotta spaghetti is ready in less than 15 minutes and makes a delicious, fresh, and creamy pasta dish perfect for busy weeknights!
Ingredients
Spaghetti
- 8 oz (220 grams) Spaghetti or other long pasta shape
Ricotta pasta sauce
- 1 cup (250 grams) ricotta
- 1 tablespoon extra virgin olive oil
- ⅓ cup (about 30 grams) grated parmesan cheese
- ⅓ cup (80 ml) single cream
- 1 small garlic clove, grated
- ½ lemon zest
- ½ teaspoon salt, or to taste
- 8 basil leaves, shredded
- 3 tablespoons toasted pine nuts, to serve (optional)
- Freshly ground black pepper, to serve
Instructions
Spaghetti
- Bring a large pot of salted water to the boil and cook pasta per packet instructions.
- When the spaghetti is al dente, stop cooking, reserve ½ cup of pasta cooking water, drain and return the spaghetti to the pot.
Ricotta sauce
- Combine the ricotta sauce ingredients in a bowl and stir well until smooth. Taste, adjust the seasoning if needed, or add a bit more of lemon zest or garlic if you like.
- Add the ricotta sauce to the drained spaghetti, stir in the basil, and toss everything in the pot until well combined. Add a touch of the reserved pasta water (you need about ⅓ cup) and stir until spaghetti looks creamy and moist.
- Serve immediately with grated parmesan cheese, a few cracks of black pepper, and toasted pine nuts for extra texture (optional, but recommended). Buon appetito!
Notes
Storage: Ricotta spaghetti leftovers can be stored in an airtight container in the fridge for up to 3 days. Refrigeration will dry them out. Reheat on the stove or microwave with a touch of water or milk, and toss well until combined.
