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Pasta with Ricotta and Lemon

17/11/2023

Pasta with ricotta and lemon is a simple, fresh, and creamy dish, with flavors that evoke Mediterranean cuisine. Here’s how to make it.

Ingredients

  • 320 g of pasta (spaghetti, linguine, or your preferred short pasta)
  • 250 g of fresh ricotta
  • Grated zest of 1 organic lemon
  • Juice of 1/2 lemon
  • 50 g of grated Parmesan cheese
  • Fine salt to taste
  • Black pepper to taste
  • A pinch of nutmeg (optional)
  • Extra virgin olive oil to taste
  • Fresh basil or mint for garnish (optional)

Preparation

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, aiming for al dente.

  2. While the pasta is cooking, in a large bowl, mix the ricotta with the lemon zest and juice. Add the grated Parmesan, a pinch of salt, black pepper to taste, and nutmeg if desired. Work the mixture until you have a soft and smooth cream. If it’s too thick, you can soften it with a spoonful of the pasta’s cooking water.

  3. Drain the pasta al dente, reserving a cup of the cooking water.

  4. Pour the pasta into the bowl with the ricotta and lemon cream, adding a drizzle of extra virgin olive oil. Mix well to coat the pasta with the cream, adding a little bit of the reserved cooking water to achieve the desired consistency.

  5. Plate the pasta and, if you wish, garnish with fresh basil or mint leaves for a touch of color and freshness.

  6. Serve immediately, possibly offering more grated Parmesan at the table.

Curiosity

Lemon is an extremely versatile ingredient in Mediterranean cuisine. Not only for its sweet and sour notes in desserts and beverages, but also in savory dishes where its freshness can enhance flavors and aromas. Always remember to use untreated lemons when using the zest, to avoid pesticide residues.