Pasta with ricotta and lemon, a tangy, gourmet recipe

Name: Pasta with ricotta and lemon, a tangy, gourmet recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: En
Ingredients: 6.5 oz pasta (we used "bigoli"); A knob of butter; 1/2 cup ricotta cheese; 1 organic lemon; Salt; Pepper; Parsley

vote now

Main Dish

Very Easy

20 min

589 Kcal

Here's a delicious recipe for vegetarian pasta with ricotta and lemon, where the acidity of the lemon blends perfectly with the light, creamy texture of the ricotta. Ready in just 20 minutes, this pasta is not only quick to prepare, but can also be adapted to suit your tastes by adding ingredients such as zucchini, smoked salmon or shrimps. Perfect for a quick and tasty lunch or dinner, this ricotta and lemon pasta is an ideal option when you're short on time but still want to treat yourself to a delicate dish full of flavor!

Ingredients

6.5 oz pasta (we used "bigoli")
A knob of butter
1/2 cup ricotta cheese
1 organic lemon
Salt
Pepper
Parsley

Materials

Frying pan
Saucepan

Preparation

Preparation10 min

Cook time10 min

Cook pasta in plenty of salted water.
Meanwhile, melt a knob of butter in a frying pan. Add the ricotta and a few tablespoons of cooking water and stir over low heat.
Add a tablespoon of lemon juice and a little grated lemon zest to the ricotta cream. Mix well and remove the pan from the heat.
Drain the pasta al dente (reserving the cooking water) and pour into the pan with the ricotta cream. If necessary, add a little cooking water to adjust the consistency of the cream.
The lemon ricotta pasta is ready! Sprinkle with grated lemon zest and chopped parsley for decoration.

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

What type of pasta can I use?

The choice is yours :-) You can use either short or long pasta. Try spaghetti, fusilli, rigatoni, linguine or paccheri, for example!

How long can I keep ricotta and lemon pasta?

We recommend that you eat it as soon as it's ready. However, you can keep them in the refrigerator for 24 hours, and reheat them in a frying pan with a little water to restore their creaminess.