Creamy Lemon Ricotta Spaghetti Skillet

• 8 oz spaghetti
• 2 cups ricotta cheese
• 1 cup heavy cream
• 1 lemon
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

Steps

1. 1 Cook spaghetti according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, zest and juice the lemon.
3. 3 In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
4. 4 Stir in ricotta, heavy cream, lemon juice, salt, and pepper. Cook until warmed through.
5. 5 Drain pasta and add to skillet with Parmesan, tossing to coat. Add reserved pasta water as needed for desired creaminess.
6. 6 Serve garnished with lemon zest and fresh basil.

Equipment

• Large skillet
• Pot
• Colander

Variations

• Add shrimp or chicken for a heartier meal.
• Include sautéed spinach or sun-dried tomatoes for extra flavor.

Substitutions

• Substitute heavy cream with half-and-half for a lighter version.
• Use Greek yogurt in place of ricotta for a tangier taste.

Pairings

• A crisp Chardonnay or Sauvignon Blanc complements this dish perfectly.

Nutrition

Tips

• For extra tang, add a splash of white wine to the sauce.
• Use whole milk ricotta for a richer flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of water or cream.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with additional cream to restore creaminess.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.

FAQ