Lemon ricotta pasta
Lemon ricotta pasta, from above
VegItaly

Lemon ricotta pasta

Creamy ricotta, lemon zest, black pepper and pasta water. No cooking beyond the pasta.

15 minTime
21 gProtein each
mildSpice
A sauce in a bowl2 chapters · 1 min read

Make it your way

Grandma's wayPasta with ricotta, lemon and parmesan.
The original
481kcalsame
21 gproteinsame
3 gfibresame
15minutessame

Lemon ricotta pasta.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta320 g spaghetti or rigatoni
Ricotta1 cup
Lemon juicezest and juice of 1 lemon
Parmesan⅓ cup, grated
Olive oil1 tbsp
Black pepper½ tsp, coarse
Basil leavesa few leaves (or mint)
Saltto taste

Method

4 steps
  1. 1Boil pasta in salted water until al dente. Save a mug of pasta water.
  2. 2In a big bowl mash ricotta with lemon zest, juice, parmesan, oil and pepper.
  3. 3Whisk in hot pasta water a little at a time.
  4. 4Toss in the drained pasta and basil.
Serve it like this

Serve in warm bowls with extra lemon zest, cracked pepper and a few basil leaves on top.

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Make it a meal

What goes with Lemon ricotta pasta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Ciabatta60 min
On the side Verdure grigliate40 min
On the side Insalata di rucola10 min
A little snack Bruschetta al pomodoro15 min
To drink Caffè latte5 min
Something sweet Lemon olive oil cake60 min
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