Pasta al Limone e Ricotta Recipe Guide

Pasta al Limone e Ricotta is a light and creamy Italian pasta dish that combines the freshness of lemon with the richness of ricotta. From my own personal experience, this dish is the perfect balance of tangy and creamy, offering a delicious meal that’s simple to make and full of flavor. Let me show you how I make it.

Notes on What to Expect:

This dish has a delicate balance of creaminess and citrusy brightness. The ricotta provides a rich, smooth texture while the lemon brings a refreshing zing. You’ll get a creamy sauce that perfectly coats the pasta, making each bite flavorful without being too heavy.

Ingredients:

• 400g (14oz) pasta (spaghetti, fettuccine, or linguine work well)
• 250g (9oz) ricotta cheese
• 1 large lemon (zested and juiced)
• 2 tablespoons olive oil
• 2 garlic cloves (minced)
• 1/2 cup pasta cooking water (reserved)
• Salt and black pepper, to taste
• Fresh basil or parsley (optional, for garnish)
• Grated Parmesan cheese (optional, for topping)
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Limone e Ricotta  here.

Equipment Needed:

• Large pot (for boiling pasta)
• Skillet or frying pan (for making sauce)
• Zester or grater (for lemon zest)
• A pair of tongs or slotted spoon (to transfer pasta)
• Mixing bowl (for combining ingredients)
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Limone e Ricotta  here.

Method:

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the pasta and cook according to the package instructions, typically about 9-11 minutes for al dente pasta. Be sure to save about 1/2 cup of pasta water before draining.

Step 2: Prepare the Lemon Ricotta Sauce

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn it. Once the garlic is aromatic, add the ricotta cheese to the pan. Stir to combine, letting the ricotta warm through.

Step 3: Add Lemon

Zest the lemon directly into the pan, and then juice the lemon over the ricotta. Stir to combine, allowing the acidity from the lemon to balance the creaminess of the ricotta. Season with salt and black pepper to taste. The sauce should be smooth and slightly thick. Add a splash of reserved pasta water to adjust the consistency if necessary.

Step 4: Combine Pasta and Sauce

Once the pasta is cooked, use tongs or a slotted spoon to transfer it directly from the pot into the skillet with the ricotta sauce. Toss the pasta in the sauce, ensuring every strand is well-coated. If the sauce feels too thick, add a little more pasta water until it reaches your desired consistency.

Step 5: Finish and Serve

Once the pasta is coated, remove from heat. Plate the pasta, and if you like, garnish with fresh basil or parsley and a sprinkle of grated Parmesan cheese. Serve immediately and enjoy.

Variations:

• Vegan Version: Use a dairy-free ricotta alternative (such as cashew or almond-based ricotta) and substitute Parmesan with a vegan version or nutritional yeast.
• Protein Boost: Add grilled chicken, shrimp, or even crispy pancetta for extra protein.
• Herb Twist: Try adding fresh thyme or oregano along with the lemon for an herby flavor.
• Gluten-Free Option: Use gluten-free pasta for a gluten-free variation.
• Check out the must-have equipment and ingredients for making a Savory  #Pasta al Limone e Ricotta  here.

Tips and Substitutions:

• If you’re short on time, you can use pre-grated lemon zest from the store. However, fresh zest will give a much brighter flavor.
• Be sure to save enough pasta water before draining, as it’s the perfect way to help the sauce stick to the pasta.
• If you’re watching your calories, you can reduce the amount of ricotta or opt for a lower-fat version.

Nutritional Information Per Serving:

• Calories: 500 kcal
• Carbohydrates: 65g
• Protein: 16g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 4g
• Sodium: 300mg

I hope this guide has made making Pasta al Limone e Ricotta seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!