Short description
Lemon Ricotta Pasta, or Pasta al Limone, is a light and creamy Italian dish that perfectly balances the tangy freshness of lemon with the rich creaminess of ricotta cheese. This simple yet flavorful pasta is elevated by fresh basil and Parmigiano Reggiano, making it a delicious meal that’s quick and easy to prepare. Whether for a weeknight dinner or a special treat, this pasta is sure to impress.
Why You’ll Love This Recipe
Lemon Ricotta Pasta is the perfect combination of creamy, zesty, and savory. The ricotta creates a rich, smooth sauce that’s beautifully complemented by the bright, citrusy flavor of lemon. With just a few ingredients, this dish is incredibly simple to make yet full of flavor, making it an excellent choice for a quick and satisfying meal. The addition of fresh basil and Parmigiano Reggiano brings an aromatic and slightly salty finish, creating a well-rounded pasta dish.
Ingredients
- 14 oz spaghetti, tagliolini, or linguine
- 14 oz fresh ricotta cheese, drained
- Handful of basil leaves (about 10-12 leaves)
- 1 ½ organic lemons (preferably from Sorrento or Amalfi, or unwaxed organic lemons)
- 3.5 oz Parmigiano Reggiano, grated (or vegetarian parmesan)
- Salt and black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Ricotta Mixture: In a bowl, mash the ricotta cheese. Add the grated zest from both lemons (I used all the zest from one lemon), most of the basil leaves torn into pieces, and a pinch of salt and black pepper.
- Mix in Parmigiano: Add half of the grated Parmigiano Reggiano cheese to the ricotta mixture, stirring until well combined. If the sauce feels too thick, add a splash of milk to reach a creamy, dip-like consistency.
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta to al dente according to the package instructions. Before draining, reserve about a cup of pasta cooking water.
- Combine the Pasta and Sauce: Drain the pasta, then return it to the pot or a large bowl. Add the creamy ricotta mixture and half of the reserved pasta water. Stir to combine, adding more pasta water as needed to create a velvety sauce.
- Plate and Serve: Plate the pasta and finish with a dash of black pepper, the remaining grated Parmigiano Reggiano, and the reserved basil leaves. Serve immediately and enjoy!
Servings and Timing
This recipe makes 4 servings and takes about 20 minutes to prepare, making it a quick and delicious meal.
Variations
- Add Protein: For a heartier dish, add grilled chicken, shrimp, or crispy pancetta to the pasta for added flavor and texture.
- Veggie Boost: Incorporate sautéed vegetables like spinach, peas, or zucchini for a fresh, nutritious twist.
- Extra Citrus: Add a squeeze of fresh lemon juice at the end for an extra burst of citrus flavor.
- Creamier Sauce: If you prefer a richer sauce, you can add a few tablespoons of heavy cream to the ricotta mixture.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the pasta in a skillet over low heat, adding a splash of milk or pasta water to help loosen the sauce.
FAQs
Can I use a different kind of cheese?
Yes, you can substitute the Parmigiano Reggiano with Pecorino Romano or Grana Padano for a slightly different flavor. For a creamier texture, you can also use mascarpone.
Can I make this dish dairy-free?
To make this dish dairy-free, use a dairy-free ricotta substitute and a plant-based parmesan alternative. You can also add a bit of coconut cream to help create a rich, creamy sauce.
Can I use pre-grated cheese?
While fresh, grated Parmigiano Reggiano offers the best flavor, pre-grated cheese can be used as a substitute in a pinch. Just be aware that pre-grated cheese may have a slightly different texture and flavor.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much, simply add more reserved pasta water, a little at a time, until you reach your desired consistency. The pasta water helps create a smooth, velvety sauce.
Can I make this dish ahead of time?
This pasta is best served fresh, as the sauce may thicken and lose its creaminess when stored. However, you can prepare the ricotta sauce ahead of time and store it in the refrigerator. When ready to serve, just reheat the sauce and toss it with freshly cooked pasta.
How can I make the pasta spicier?
For some heat, add a pinch of red pepper flakes to the ricotta mixture or drizzle a little olive oil infused with chili oil over the top just before serving.
What type of pasta works best?
Spaghetti, tagliolini, or linguine are all great choices for this dish. The thin, long pasta allows the creamy ricotta sauce to coat each strand, but any pasta shape you prefer will work!
Conclusion
Lemon Ricotta Pasta is a refreshing and satisfying dish that’s perfect for any occasion. The combination of creamy ricotta, bright lemon, and aromatic basil creates a balanced and flavorful sauce that coats the pasta beautifully. Whether you’re enjoying it as a weeknight dinner or a special treat, this simple yet elegant recipe is sure to become a favorite in your household. Buon appetito!
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Lemon Ricotta Pasta (Pasta al Limone)
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Lemon Ricotta Pasta, or Pasta al Limone, is a light and creamy Italian dish that perfectly balances the tangy freshness of lemon with the rich creaminess of ricotta cheese. This simple yet flavorful pasta is elevated by fresh basil and Parmigiano Reggiano, making it a delicious meal that’s quick and easy to prepare. Whether for a weeknight dinner or a special treat, this pasta is sure to impress.
Ingredients
14 oz spaghetti, tagliolini, or linguine
14 oz fresh ricotta cheese, drained
Handful of basil leaves (about 10-12 leaves)
1 ½ organic lemons (preferably from Sorrento or Amalfi, or unwaxed organic lemons)
3.5 oz Parmigiano Reggiano, grated (or vegetarian parmesan)
Salt and black pepper, to taste
Instructions
- Prepare the Ricotta Mixture: In a bowl, mash the ricotta cheese. Add the grated zest from both lemons (I used all the zest from one lemon), most of the basil leaves torn into pieces, and a pinch of salt and black pepper.
- Mix in Parmigiano: Add half of the grated Parmigiano Reggiano cheese to the ricotta mixture, stirring until well combined. If the sauce feels too thick, add a splash of milk to reach a creamy, dip-like consistency.
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta to al dente according to the package instructions. Before draining, reserve about a cup of pasta cooking water.
- Combine the Pasta and Sauce: Drain the pasta, then return it to the pot or a large bowl. Add the creamy ricotta mixture and half of the reserved pasta water. Stir to combine, adding more pasta water as needed to create a velvety sauce.
- Plate and Serve: Plate the pasta and finish with a dash of black pepper, the remaining grated Parmigiano Reggiano, and the reserved basil leaves. Serve immediately and enjoy!
Notes
- Add Protein: For a heartier dish, add grilled chicken, shrimp, or crispy pancetta to the pasta for added flavor and texture.
- Veggie Boost: Incorporate sautéed vegetables like spinach, peas, or zucchini for a fresh, nutritious twist.
- Extra Citrus: Add a squeeze of fresh lemon juice at the end for an extra burst of citrus flavor.
- Creamier Sauce: If you prefer a richer sauce, you can add a few tablespoons of heavy cream to the ricotta mixture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 50 mg
