Creamy Lemon Ricotta Pasta with Black Pepper
Ingredients:
- 8 oz pasta ((spaghetti or short pasta))
- 1/2 cup ricotta
- 1 lemon (Zest of lemon)
- 1/2 lemon (lemon juice)
- 1-2 tbsp olive oil
- 2-3 cloves garlic (minced)
- 1/2 cup water (reserved pasta water)
- salt (as needed)
- black pepper (as needed)
- parmesan (Optional finish: parmesan, chili flakes, basil)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Instructions
1. Cook the pasta. Boil pasta in salted water according to package instructions. Reserve ¼–½ cup pasta water before draining.
2. Make the creamy sauce. In a pan over low heat, add olive oil + garlic. Cook 1 minute until fragrant (do NOT brown). Stir in: ricotta, lemon zest, lemon juice, and a splash of pasta water. Whisk until creamy and smooth.
3. Add the pasta. Toss pasta directly into the sauce, adding more pasta water as needed to loosen it. You’re looking for silky, glossy, creamy.
4. Finish with pepper. Add LOTS of freshly cracked black pepper — this is what makes it. Adjust salt + lemon to taste.
5. Optional upgrades Top with parmesan, chili flakes, or basil.
A bright, silky, creamy pasta that tastes expensive but uses just a handful of cheap staples. The ricotta melts into a luxurious sauce, the lemon keeps it fresh, and cracked black pepper gives it that restaurant flavor. Totally weeknight-proof.
Grocery List + Prices
Produce
1 lemon — $0.50
