So good! My 3-year-old couldn't get enough!

Ricotta spaghetti in a pan is a delectable take on one of Italy's most cherished culinary staples, pasta. It incorporates the creamy, mild flavor of ricotta cheese—a whey cheese with origins stretching back to Italy's pastoral antiquity. Enjoyed for its lightly floral, dairy tones, ricotta adds a luxuriant texture to the humble spaghetti, creating a meal that stands as a testament to the simple elegance of Italian cuisine. Perfect for a weeknight dinner or to dazzle at a casual gathering, the appeal of this dish lies in its ability to deliver a gourmet dining experience with remarkable ease. An added dash of charm? It can be beautifully crafted in a single pan, promoting simplicity and minimal cleanup.

A crisp, refreshing side salad dressed in a light vinaigrette complements the creamy richness of ricotta spaghetti. Consider greens like arugula or baby spinach for their peppery bite, which contrasts nicely with the soft cheese. To maintain the Italian theme, serve it alongside a ciabatta loaf or garlic bread. For wine enthusiasts, a glass of Pinot Grigio or Chardonnay is a splendid pair to this pasta dish.

Ricotta Spaghetti in Pan
Servings: 4

- 12 oz spaghetti
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a spicy kick

1. In a large pan, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve one cup of pasta water before draining.

2. Using the same pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned, typically about 1 minute.

3. Lower the heat and blend in the ricotta, Parmesan, lemon zest, and lemon juice, stirring until you have a smooth and creamy sauce. If the mixture is too thick, gently incorporate the reserved pasta water until the desired consistency is reached.

4. Toss the drained spaghetti into the sauce, ensuring each strand is evenly coated. Fold in the chopped basil, then season with salt and black pepper to taste. For a bit of heat, sprinkle in red pepper flakes if using.

5. Serve the spaghetti warm, garnished with additional basil leaves and a sprinkle of grated Parmesan.

- For a protein boost, add cooked chicken strips or shrimp to the pan when incorporating the spaghetti with the sauce.
- Swap in different herbs like parsley or oregano for a distinct flavor profile.
- To enhance the dish's creaminess, consider stirring in a dollop of mascarpone cheese along with the ricotta.
- Accommodate gluten sensitivities by substituting traditional spaghetti with a gluten-free variety; just be mindful of the altered cooking times based on the pasta used.
- The ricotta mixture can also be enhanced by adding sun-dried tomatoes or capers for an extra punch of flavor.
- Freshness is paramount in a dish like this. Whenever possible, opt for high-quality, full-fat, fresh ricotta cheese for a creamier texture and richer flavor.