This dish combines the creamy texture of ricotta cheese with the zesty brightness of lemon, creating a refreshing and satisfying meal that's perfect for any occasion.
Ingredients
Scale:
8 oz (225 g) pasta of your choice (spaghetti, fettuccine, or penne work well)
Salt (for pasta water; approximately 1 tablespoon)
1 cup (250 g) ricotta cheese (choose whole milk ricotta for creaminess)
1 lemon (zest and juice; fresh lemons yield the brightest flavor)
2 tablespoons olive oil (extra virgin for the best taste)
1/2 cup (120 ml) pasta cooking water (reserved)
Salt and freshly ground black pepper, to taste
1/4 cup (15 g) fresh basil or parsley, finely chopped
1/4 teaspoon red pepper flakes (optional)
Freshly grated Parmesan cheese, for serving (optional)
Extra lemon zest, for garnish (optional)
Instructions
Fill a large pot with water, add a generous pinch of salt (about 1 tablespoon), and bring it to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, and olive oil. Stir until smooth and creamy, ensuring there are no lumps. Taste and adjust seasoning if necessary.
Add the drained pasta to the bowl with the ricotta mixture. Toss gently to coat the pasta thoroughly, adding reserved pasta water a little at a time until the sauce reaches the desired consistency.
Season the pasta with salt, black pepper, and red pepper flakes (if using). Toss in the chopped fresh herbs and mix well.
Plate the pasta, garnishing with extra lemon zest and a sprinkle of freshly grated Parmesan cheese. Serve immediately.
