This Italian lemon ricotta pasta recipe has a wonderful fresh summer taste with an intense lemony flavour. Close your eyes and you can even imagine you are eating it sitting on a terrace overlooking the sea on the Amalfi coast or Capri!
This spaghetti al limone with ricotta is a no-cook recipe. In other words, the sauce isn’t cooked, only the pasta. It’s absolutely perfect as a summer dish or when you just want a quick light lunch or dinner. It uses just 5 simple ingredients and takes 30 minutes, making it a very easy recipe to make.
So many traditional Italian pasta recipes make use of ingredients that are really simple and easy to find. This lemon and ricotta pasta is the perfect example of how Italians turn a handful of staple ingredients into something magic!
The secret seems to be in the quality of the ingredients. Luckily, nowadays, Italian produce and products can be found all over the world. And even where it’s not possible to find the exact ingredients that Italians use, there are often similar products and produce available which can substitute the Italian ones.
Prep Time: 10minutes mins
Cook Time: 20minutes mins
Total Time: 30minutes mins
Course: Main Course
Cuisine: Campania, Mediterranean, Southern Italian
Servings: 4
Calories: 651 kcal
History
This recipe originally comes from Campania, more specifically Sorrento and the Amalfi coast, an area famous for its lemons and lemon gardens.
Sorrento lemons are not only used in cooking but are the main ingredient of the well-known Italian liqueur limoncello. Italians also use these lemons to make granita, sorbet and ice cream.
Like many other Italian pasta recipes, there are a number of versions of pasta al limon, like this linguine al limon. The most basic version of pasta al limon is with just lemon rind, parsley, olive oil and garlic. Some recipes include cream and/or butter, which obviously makes the dish creamier and richer.
Ingredients
1.14 oz Spaghetti or tagliolini or linguine
2.14 oz Fresh ricotta drained
3.Basil leaves handful
4.1 ½ Organic lemon medium sized from Sorrento or Amalfi if possible or unwaxed organic lemons
5.3.5 oz Parmigiano Reggiano grated or vegetarian parmesan
6.Salt and black pepper as required
Instructions
1.Mash the ricotta cheese in a bowl and then add the grated zest from the lemon (I used all the zest from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper.
2.Add half of the grated Parmigiano Reggiano cheese to the ricotta mixture, stirring until combined. If your sauce feels too dense, incorporate a splash of milk to achieve a dip-like consistency.
3.In a large pot, cook your chosen pasta to al dente in boiling, salted water as per the package’s directions. Before draining, save about a cup of pasta water.
4.Once drained, transfer the pasta back to the pot or a large bowl. Add the creamy ricotta mixture and pour in half of the reserved pasta water, combining gradually.
5.Mix until you achieve a velvety sauce, adding more pasta water if necessary to get the desired consistency.
6.Plate immediately, finishing with a dash of black pepper, a sprinkle of the remaining Parmigiano Reggiano, and the reserved basil leaves. Bon Appetit!
Notes
Variation: this recipe can also be made with mint instead of basil.
Vegetarians should use vegetarian parmesan as Italian Parmigiano is made with animal rennet.
Use gluten free pasta to make this recipe gluten free.
Use short pasta and serve this lemon pasta as a side dish with seafood.
Leftovers can be kept in a sealed container in the fridge for a couple of days. I like to reheat leftovers in frying pan with a little butter and milk!
If you are using medium-sized lemons opt for 1 ½, and for small-sized lemons use 2.
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 651 kcal |
| Carbohydrates | 81 g |
| Protein | 34 g |
| Fat | 21 g |
| Saturated Fat | 13 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 68 mg |
| Sodium | 491 mg |
| Potassium | 388 mg |
| Fiber | 4 g |
| Sugar | 4 g |
| Vitamin A | 646 IU |
| Vitamin C | 14 mg |
| Calcium | 531 mg |
| Iron | 2 mg |
Storage and Leftovers
If you have any remaining lemon ricotta pasta, place it in an airtight container and store it in the refrigerator. It will remain fresh for up to 2-3 days.
Reheating: To reheat your lemon ricotta pasta, gently heat it in a skillet or frying pan over medium-low heat until hot throughout. A splash of milk or a small knob of butter can help to revive the creaminess of the sauce.
Freezing: Freezing this dish isn’t highly recommended due to the ricotta-based sauce and cooked pasta, which can change in texture upon thawing. However, if you must, ensure it’s sealed in a freezer-safe container and consumed within 3 months. When ready to eat, thaw in the refrigerator overnight and then follow the reheating instructions above.
Frequently Asked Questions
How to easily make this lemon ricotta pasta vegetarian?
The ingredient to substitute for vegetarians is Parmigiano Reggiano, which traditionally contains animal rennet. To ensure the dish is vegetarian-friendly, simply swap the Parmigiano Reggiano with a vegetarian parmesan alternative. Most grocery stores offer vegetarian cheeses that mimic the flavor and consistency of traditional parmesan.
Can I make this pasta al limone gluten-free?
Absolutely! Swap out the regular spaghetti for a trusted gluten-free brand. Several Italian pasta makers, including renowned brands like Rummo and Garofalo, offer gluten-free pasta varieties that pair wonderfully with the lemon ricotta sauce.
Is the lemon flavor overpowering in this dish?
The lemon provides a refreshing zestiness without being too dominant. It’s balanced out by the creamy ricotta and parmesan, offering a harmonious blend of flavors.
How important is it to use organic lemons?
If you’re using the zest of the lemon, opting for organic lemons is essential. This ensures you’re not ingesting unwanted pesticides. Organic lemons also often offer a more robust and natural flavor.