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Home Pasta al Limone met Ricotta en Basilicum

Pasta Italian Quick Vegetarian Summer Weeknight

Pasta doesn't have to be complicated to impress. This pasta al limone combines the brightness of lemon with a creamy ricotta sauce and fresh basil. Perfect for a weeknight, but just as good for a cozy dinner. Serve it on beautiful pasta plates for a presentation that immediately feels right at the table.

x_ckl_recipe_markerPasta al Limone with Ricotta and Basil This pasta al limone with ricotta and fresh basil is exactly the dish you want to make when you want something special on the table without spending hours in the kitchen. Bright from the lemon, soft from the ricotta and flavorful to the last bite. How to make pasta al limone with ricotta and basil? Main course Italian 4 servings 10 min 25 min

Bring a large pot of salted water to a boil and cook the pasta according to the package until al dente. Reserve a cup of pasta water for the sauce.
Grate the lemon zest and squeeze out the juice. Keep them separate.
Heat a splash of olive oil in a frying pan over medium heat. Gently sauté the garlic until fragrant, about 1 minute. Be careful not to let it brown.
Add the ricotta to the pan and break it up with a wooden spoon. Add the lemon juice and half of the lemon zest and stir well.
Scoop the cooked pasta straight from the water into the pan with the sauce. Add a few tablespoons of pasta water and toss everything together until the sauce is creamy and smooth.
Season to taste with pepper, salt and, if desired, an extra splash of lemon juice.
Divide the pasta among the plates. Garnish with fresh basil leaves, the remaining lemon zest and a generous grating of Parmesan. Serve immediately.

Pasta Italian Quick Vegetarian Summer Weeknight 400 g spaghetti or linguine 250 g ricotta 2 lemons (zest and juice) 2 cloves garlic, finely chopped 3 tbsp olive oil 50 g Parmesan, grated Handful fresh basil leaves Salt and freshly ground black pepper to taste Large pot Frying pan Grater Citrus juicer Wooden spoon Colander Deep pasta plates Pasta plates pasta-bowls Cutlery cutlery-overview Cookware Set cookware-set-1 Chopping Board chopping-board Cookinglife Deep plates / Pasta plates - Porcelain - White - ø 27 cm - Set of 6 Cookinglife ["Pastabord"] Cookinglife Deep Plates / Pasta Plates Whitmore ø 22 cm - 6 pieces Cookinglife Diep bord Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces Cosy & Trendy Diep bord Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Pasta al limone with grilled zucchini foodies-pasta-al-limone-met-gegrilde-courgette-3 Overnight oats with mango and coconut foodies-overnight-oats-met-mango-en-kokos Pasta with roasted tomatoes and burrata foodies-pasta-met-geroosterde-tomaten-en-burrata

Recipe

Pasta al Limone with Ricotta and Basil

This pasta al limone with ricotta and fresh basil is exactly the dish you want to make when you want something special on the table without spending hours in the kitchen. Bright from the lemon, soft from the ricotta and flavorful to the last bite.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large pot
Frying pan
Grater
Citrus juicer
Wooden spoon
Colander
Deep pasta plates

Ingredients

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

How to make pasta al limone with ricotta and basil?

Bring a large pot of salted water to a boil and cook the pasta according to the package until al dente. Reserve a cup of pasta water for the sauce.
Grate the lemon zest and squeeze out the juice. Keep them separate.
Heat a splash of olive oil in a frying pan over medium heat. Gently sauté the garlic until fragrant, about 1 minute. Be careful not to let it brown.
Add the ricotta to the pan and break it up with a wooden spoon. Add the lemon juice and half of the lemon zest and stir well.
Scoop the cooked pasta straight from the water into the pan with the sauce. Add a few tablespoons of pasta water and toss everything together until the sauce is creamy and smooth.
Season to taste with pepper, salt and, if desired, an extra splash of lemon juice.
Divide the pasta among the plates. Garnish with fresh basil leaves, the remaining lemon zest and a generous grating of Parmesan. Serve immediately.

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A good plate of pasta starts with the ingredients but ends with the presentation. Deep plates with a generous size give the sauce the space it deserves and make sure each portion looks well presented. That way you turn a simple weeknight meal into a small moment to enjoy.

Want to vary it? Add some toasted pine nuts for crunch, or swap the basil for arugula. Also delicious with a splash of white wine in the sauce. This recipe is a great base to experiment with. Enjoy!

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