Lemon Ricotta Pasta (Pasta al Limone)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
651 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Lemon Ricotta Pasta (Pasta al Limone)
Description
This Lemon Ricotta Pasta begins by mashing fresh ricotta and folding in grated lemon zest, torn basil leaves, salt, black pepper, and half the grated Parmigiano Reggiano. A splash of milk can be added to adjust the sauce to a creamy but spoonable consistency. Meanwhile, pasta such as spaghetti, tagliolini, or linguine is cooked to al dente in salted boiling water, with some pasta water reserved.
After draining, the pasta is returned to the pot or a bowl and mixed gradually with the ricotta sauce and reserved pasta water, which helps thin the sauce to coat the noodles evenly with a silky finish. Additional black pepper, cheese, and basil are added before serving. The dish combines the richness of ricotta and parmesan with the fresh citrus brightness of lemon and the herbal note of basil.
This pasta pairs well with seafood or can be served as a simple vegetarian main course. It holds well refrigerated for a few days and reheats nicely with a little butter or milk to loosen the sauce. Variations include substituting mint for basil or using short pasta as a side. Using vegetarian parmesan is recommended for those avoiding animal rennet.
Ingredients
- 14 oz spaghetti or tagliolini or linguine
- 14 oz ricotta cheese drained, fresh
- basil handful, leaves
- 1 ½ lemon medium sized from Sorrento or Amalfi if possible or unwaxed organic lemons, organic
- 3.5 oz parmigiano reggiano grated or vegetarian parmesan
- salt as required
- black pepper as required
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
- This recipe can use mint instead of basil for a different herbal flavor.
- Vegetarians should use vegetarian parmesan since traditional Parmigiano contains animal rennet.
- Gluten-free pasta works as a substitute if needed.
- Short pasta versions serve well as a side dish alongside seafood.
- Store leftovers in a sealed container in the fridge for a couple of days; reheat gently with butter and milk to maintain creaminess.
- Use 1 ½ medium lemons or 2 small lemons for appropriate lemon flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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