Lemon Ricotta Pasta (Pasta al Limone)

Name: Lemon Ricotta Pasta (Pasta al Limone)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 14 oz Spaghetti; 14 oz fresh ricotta; basil leaves; 1 ½ organic lemon; 3.5 oz parmigiano reggiano; salt and black pepper

User Reviews

5.0

171 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
651 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Lemon Ricotta Pasta (Pasta al Limone)

Daisy Meyer

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This Italian lemon ricotta pasta recipe has a wonderful fresh summer taste with an intense lemony flavor. It uses just 5 simple ingredients and takes 30 minutes, making it a very easy recipe to make.

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Ingredients

Servings

14 oz Spaghetti or tagliolini or linguine
14 oz fresh ricotta drained
basil leaves handful
1 ½ organic lemon medium sized from Sorrento or Amalfi if possible or unwaxed organic lemons
3.5 oz parmigiano reggiano grated or vegetarian parmesan
salt and black pepper as required

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Instructions

Mash the ricotta cheese in a bowl and then add the grated zest from the lemon (I used all the zest from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper.
Add half of the grated Parmigiano Reggiano cheese to the ricotta mixture, stirring until combined. If your sauce feels too dense, incorporate a splash of milk to achieve a dip-like consistency.
In a large pot, cook your chosen pasta to al dente in boiling, salted water as per the package's directions. Before draining, save about a cup of pasta water.
Once drained, transfer the pasta back to the pot or a large bowl. Add the creamy ricotta mixture and pour in half of the reserved pasta water, combining gradually.
Mix until you achieve a velvety sauce, adding more pasta water if necessary to get the desired consistency.
Plate immediately, finishing with a dash of black pepper, a sprinkle of the remaining Parmigiano Reggiano, and the reserved basil leaves. Buon appetito!

Notes

Variation: this recipe can also be made with mint instead of basil.
Vegetarians should use vegetarian parmesan as Italian Parmigiano is made with animal rennet.
Use gluten free pasta to make this recipe gluten free.
Use short pasta and serve this lemon pasta as a side dish with seafood.
Leftovers can be kept in a sealed container in the fridge for a couple of days. I like to reheat leftovers in frying pan with a little butter and milk!
If you are using medium-sized lemons opt for 1 ½, and for small-sized lemons use 2.

Nutrition Information

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Calories 651kcal (33%) Carbohydrates 81g (27%) Protein 34g (68%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 68mg (23%) Sodium 491mg (20%) Potassium 388mg (11%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 646IU (13%) Vitamin C 14mg (16%) Calcium 531mg (53%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 651 kcal

% Daily Value*

Calories	651kcal	33%
Carbohydrates	81g	27%
Protein	34g	68%
Fat	21g	32%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	68mg	23%
Sodium	491mg	20%
Potassium	388mg	8%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	646IU	13%
Vitamin C	14mg	16%
Calcium	531mg	53%
Iron	2mg	11%