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  • Writer's pictureThe Ideal Team

Lemon Ricotta Pasta

Pasta is so versatile. Served on its own, with proteins like fish or chicken, or tossed in rich tomato-based sauces or with a simple drizzle of olive oil and cheese. Whatever way you choose, it's perfect for any day of the week!

Lemon Ricotta Pasta

*For the full recipe, click here.


  • 1 lb. spaghetti

  • 1 c. ricotta

  • 1/2 c. extra-virgin olive oil

  • 1/2 c. freshly grated pecorino or Parmesan

  • Zest and juice from 1 lemon

  • Kosher salt

  • Freshly ground black pepper

  • Pinch of crushed red pepper flakes

  • Freshly sliced basil, for serving


  1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.

  2. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes.

  3. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if the sauce is too thick.

  4. Serve with basil, more pecorino, and a drizzle of olive oil.

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