Pasta al Limone

Tempo
15
30
People
2
Difficulty

9 Ingredients

  • Spaghetti200 g
  • Ricotta Cheese150 g
  • Lemon1 large
  • Olive Oil2 tsp
  • Parmesan Cheese30 g
  • Garlic1 clove
  • Fresh BasilA handful
  • Saltto taste
  • Pepperto taste

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Grater
  • Large Pan or Skillet
  • Wooden Spoon or Tongs
  • Measuring Cups
  • Knife and Cutting Board

Preparation

  1. Cook Spaghetti
    Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.

  1. Prepare Lemon Ricotta Mixture
    In a bowl, combine the ricotta cheese, lemon zest, lemon juice, half of the grated Parmesan cheese, a pinch of salt, and black pepper. Mix until smooth and creamy. If the mixture is too thick, you can add a little pasta water later to adjust the consistency.

  1. Sauté Garlic
    While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

  1. Combine Pasta and Ricotta
    Add the drained spaghetti to the pan with the garlic. Lower the heat and add the lemon ricotta mixture to the pan. Toss everything together until the pasta is evenly coated. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

  1. Final Touches
    Remove from heat. Stir in the remaining Parmesan cheese and adjust seasoning with more salt and pepper if needed.

  2. Serve
    Divide the pasta into bowls, garnish with fresh basil, and if desired, add an extra sprinkle of lemon zest or Parmesan cheese on top. Serve immediately.