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
