Hi John, thanks for your comment. I'm happy you liked this recipe. As I've written in the recipe notes the number of lemons depends on the size. I used 1 large lemon but you can use 1.5 medium or 2 small. The juice isn't used but as stated in the main text about this recipe 'For those who want a deeper lemony flavor, squeeze the lemon, after zesting, into the pasta cooking water. This adds a subtle citrusy touch to the pasta and the pasta water'. Alternatively, you can use the juice in a drink.

This was good, but it's unclear from the recipe whether the juice from the lemon should be used. The recipe calls for 1 1/2 lemons, but apparently only uses the zest from just 1 lemon. Also, no mention of what, if anything, to do with the juice. Should it be used in the ricotta mixture? Thank you!

Thanks for your review Reneé. I'm happy this lemon ricotta was a hit. I love the idea of adding goat cheese. I will try that myself.

This was really good! I used some goat cheese as well. Excellent!

Thank you for your review Sara. I'm happy to hear you and your family liked this lemon ricotta pasta recipe. I'm sure if you make it again with fresh ricotta, you'll love it even more!

Great recipe! I wish I had used fresh ricotta, I used part skim from a container and the texture was off but that’s on me. My daughter and husband loved it though!

This is an outstanding recipe. So simple but so delicious. Having a Meyer Lemon tree in my yard adds additional lemon flavors unique to this variety. Also, I found a local cheese maker who makes Crecenza (stracchino) cheese which I used in place of the ricotta. As a further variation I added peas and fresh mint garnish. Colorful and delicious

This spaghetti dish looks so delicious. Who needs mac and cheese when you have this!! Thanks for sharing the recipe.

I was looking for a pasta al limone recipe and your recipe popped up! OMG, I have no words to describe how delicious this pasta is. I had it for lunch and thought I was in Positan for a moment! Thanks for sharing!