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Home Pasta al limone with ricotta and basil

Pasta al limone with ricotta and basil

Italian Vegetarian Quick Pasta Summer Weeknight

Pasta al limone is one of those dishes where you achieve a lot with very little. The combination of lemon, creamy ricotta and fresh basil works every time. Serve it in deep pasta bowls so the sauce stays together and the pasta stays warm longer. Perfect for a weeknight, but also certainly festive enough for a relaxed dinner with friends.

Recipe

Pasta al limone with ricotta and basil

Pasta al limone with ricotta and fresh basil is the kind of dish you immediately want to share. Simple in ingredients, big in flavor.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large pot
Skillet
Grater
Colander
Measuring jug or mug (for pasta water)
Wooden spoon

Ingredients

400 g spaghetti or linguine
250 g ricotta
2 lemons (zest and juice)
3 tbsp olive oil (plus extra for serving)
2 garlic cloves, finely chopped
50 g Parmesan, grated
Handful of fresh basil
Salt and freshly ground black pepper

How to make pasta al limone with ricotta and basil?

Bring a large pot of water to a boil and salt it well. Cook the pasta according to the package until al dente. Before draining, reserve a generous mug of the pasta cooking water.
Zest the lemon and then squeeze out the juice. Keep the zest and juice separate.
Heat a large skillet over medium heat. Add the olive oil together with the garlic. Gently sauté the garlic for about 1 minute so it releases its flavor without browning.
Add the lemon juice to the garlic oil and let it simmer for 30 seconds. Then add the drained pasta directly to the pan.
Add a splash of pasta water and stir in the ricotta. Keep stirring over low heat until the sauce is creamy and smooth. Add extra pasta water if the sauce becomes too thick.
Season with salt, black pepper and the lemon zest. Taste and adjust to your liking.
Divide the pasta among deep bowls. Tear the fresh basil over it, grate plenty of Parmesan on top and finish with a drizzle of good olive oil.

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The key to a good pasta al limone is the pasta water. Don't throw it away. The starch in that cooking water binds the sauce and gives it that silky texture without needing cream. Always keep a generous mug of it before you start draining, because you'll definitely need it.

Serve this dish in deep bowls so the creamy sauce doesn't run everywhere. A deep bowl also keeps the pasta warmer at the table, because you want to enjoy it without rushing. Good bowls aren't a luxury, they're just smart cooking.

Related products

ASA Selection Deep Plates / Pasta Bowls A Table ø 22 cm - 4 Pieces

Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces

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