Pasta al limone with ricotta
2 servings
25 minutes
Lemon ricotta pasta is the essence of Italian simplicity and elegance. Inspired by the sunny regions of Italy, this recipe combines the bright freshness of lemon, the tenderness of ricotta, and the rich flavor of parmesan. Its origins can be linked to Mediterranean culinary traditions where minimalism in ingredients highlights flavor richness. The spiciness of garlic and black pepper complements the velvety texture of the pasta, while butter adds softness. This recipe is perfect for both a light dinner and an exquisite gathering.
1
Cook the pasta slightly more than al dente.
- Pasta: 140 g
2
While the pasta is boiling, heat two types of oil over medium heat. Sauté the garlic for 2 minutes, stirring constantly. Make sure the garlic doesn't burn; it will ruin the sauce and you'll have to start over.
- Butter: 0.5 tablespoon
- Garlic: 1 clove
3
Add zest, black pepper, lemon juice, ricotta, mix well and add parmesan.
- Lemon zest: 1 tablespoon
- Freshly ground black pepper: 0.5 teaspoon
- Lemon juice: 4 tablespoons
- Ricotta cheese: 2 tablespoons
- Grated Parmesan cheese: 25 g
4
After 2 minutes, add 100 ml of water to the pasta, simmer for 2 minutes while mixing well with other ingredients. Add the pasta and cook until ready in the pan.
- Pasta: 140 g
5
Sprinkle with grated Parmesan when serving.
- Grated Parmesan cheese: 25 g
