Lemon Ricotta Pasta
Light, creamy pasta tossed with fresh ricotta, bright lemon zest, and a whisper of Parmesan — effortlessly elegant.
Details
Ingredients
- 400g short pasta (rigatoni or penne)
- 1 cup fresh ricotta cheese
- Zest and juice of 2 lemons
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1/2 cup reserved pasta water
- Fresh basil leaves
- Salt and freshly cracked black pepper
- Pinch of red pepper flakes (optional)
Instructions
- 1
Cook pasta in well-salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- 2
In a large bowl, whisk together ricotta, lemon zest, lemon juice, Parmesan, olive oil, and a generous amount of black pepper.
- 3
Add the hot pasta directly to the ricotta mixture. Toss vigorously, adding pasta water a splash at a time until the sauce is creamy and coats every piece.
- 4
Season with salt, more pepper, and red pepper flakes if desired.
- 5
Serve topped with fresh basil, extra Parmesan, and a drizzle of good olive oil.
About This Recipe
The essence of effortless Italian cooking lies in elevating simple, high-quality ingredients, and this Lemon Ricotta Pasta is a quintessential example. Far from a heavy, elaborate sauce, this dish celebrates the creamy delicacy of fresh ricotta cheese, brightened by the zesty perfume of lemon, creating a light yet utterly satisfying meal. While not a centuries-old recipe, it embodies the spirit of Mediterranean cuisine – fresh, seasonal, and resource-efficient. The magic happens through the technique of emulsifying the ricotta with starchy pasta water and a touch of olive oil, forming a luxurious, clinging sauce that coats every piece of short pasta. The key is to add the ricotta and lemon off the heat, preserving their fresh flavors and ensuring the ricotta remains silken, never grainy. A whisper of Parmesan adds umami depth without overpowering the star ingredients. This dish is perfect for a quick weeknight dinner but elegant enough for casual entertaining, proving that sometimes, the simplest preparations yield the most profound culinary experiences. Consider serving it with a light green salad or a side of crusty bread.
Tips & Tricks
- • Ensure your pasta is still warm when you combine it with the ricotta, lemon, and Parmesan. The residual heat helps melt the cheeses and emulsify the sauce with the reserved pasta water, creating a beautifully creamy, clinging texture.
- • For a dairy-free option, substitute the ricotta with a good quality cashew cream or a smooth almond ricotta, adjusting the lemon juice to taste for desired brightness and tang.
- • This pasta is best enjoyed immediately after preparation to appreciate its creamy texture. If you have leftovers, store them in an airtight container for up to 2 days, then gently reheat with a splash of hot water or broth to loosen the sauce.
- • Serve this elegant dish with a simple side salad of peppery arugula dressed with a light vinaigrette and a glass of crisp, dry Italian white wine like Vermentino or Pinot Grigio.
Nutrition Facts
Per serving (approximate)