Il Cucinologo
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Ricotta and Lemon Pasta

17/11/2023

Lemon ricotta pasta is a simple, fresh and creamy dish, with flavors that evoke Mediterranean cuisine. Here’s how to prepare it.

Ingredients

  • 320 g of pasta (spaghetti, linguine, or short pasta of your choice)
  • 250 g fresh ricotta
  • The grated zest of 1 organic lemon
  • The juice of 1/2 lemon
  • 50 g grated parmesan
  • 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 pot of salted water to a boil and cook the pasta according to the package instructions, aiming for al dente.

  2. While the pasta cooks, in a large bowl combine the ricotta with the lemon zest and juice. Add the grated parmesan, a pinch of salt, black pepper to taste, and the nutmeg if desired. Mix until you have a soft, smooth cream. If it’s too thick, loosen it with a spoonful of pasta cooking water.

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

  4. Transfer the pasta to the bowl with the ricotta and lemon cream, adding a drizzle of extra virgin olive oil. Stir well to coat the pasta evenly, adding a little of the reserved cooking water as needed to reach the desired consistency.

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

  6. Serve immediately, offering extra grated parmesan at the table if you like.

Trivia

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