5.0 from 171 votes
Lemon Ricotta Pasta (Pasta al Limone)
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 651 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 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
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!
Cup of Yum
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
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
% 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.