Ricotta Lemon Pasta
Ricotta Lemon Pasta
Ingredients
- 250 grams pasta, e.g., spaghetti, linguine
- 1 tablespoon salt, for heavily salting pasta water, or as needed
- 1/4 cup extra virgin olive oil, a generous amount
- 2 garlic cloves, chopped
- 2 anchovy fillets
- 1 lemon, for zest and juice
- 1 1/2 cups ricotta cheese
- 1/2 teaspoon black pepper, freshly cracked, to taste
- 1/2 cup Parmigiano Reggiano or Pecorino cheese, grated, a generous handful
- 1/2 cup fresh basil leaves, a handful
- 1 ladleful pasta water, plus more if needed
Instructions
- 1
Bring a pot of heavily salted water to a boil. Add the 250 grams of pasta and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, heat a generous amount of extra virgin olive oil in a pan over medium heat.
⏱️ 2 min
- 3
Add the 2 chopped garlic cloves and 2 anchovy fillets to the pan. Sauté until the anchovies melt completely into the oil and the garlic is fragrant.
⏱️ 3 min
- 4
Remove the pan from the heat and add the zest of 1 lemon. Stir to combine.
⏱️ 1 min
- 5
In a separate bowl, place the ricotta cheese.
⏱️ 1 min
- 6
Add 1 good ladleful of the hot pasta water to the ricotta. Whisk vigorously until the mixture becomes creamy and smooth.
⏱️ 2 min
- 7
Squeeze in the juice of half a lemon into the ricotta mixture.
⏱️ 1 min
- 8
Add freshly cracked black pepper to the ricotta mixture and whisk again.
⏱️ 1 min
- 9
Once the pasta is cooked, transfer it directly from the pot into the pan with the garlic and anchovy oil.
⏱️ 1 min
- 10
Pour the creamy ricotta mixture over the pasta in the pan.
⏱️ 1 min
- 11
Add a generous handful of grated Parmigiano Reggiano or Pecorino cheese over the pasta.
⏱️ 1 min
- 12
Add a handful of fresh basil leaves.
⏱️ 1 min
- 13
Toss everything together until the pasta is well coated and creamy. Add more pasta water, a tablespoon at a time, if needed to achieve the desired consistency.
⏱️ 2 min
- 14
Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ricotta Lemon Pasta
- 250 grams pasta, e.g., spaghetti, linguine
- 1 tablespoon salt, for heavily salting pasta water, or as needed
- 1/4 cup extra virgin olive oil, a generous amount
- 2 garlic cloves, chopped
- 2 anchovy fillets
- 1 lemon, for zest and juice
- 1 1/2 cups ricotta cheese
- 1/2 teaspoon black pepper, freshly cracked, to taste
- 1/2 cup Parmigiano Reggiano or Pecorino cheese, grated, a generous handful
- 1/2 cup fresh basil leaves, a handful
- 1 ladleful pasta water, plus more if needed
Instructions
- 1
Bring a pot of heavily salted water to a boil. Add the 250 grams of pasta and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, heat a generous amount of extra virgin olive oil in a pan over medium heat.
⏱️ 2 min - 3
Add the 2 chopped garlic cloves and 2 anchovy fillets to the pan. Sauté until the anchovies melt completely into the oil and the garlic is fragrant.
⏱️ 3 min - 4
Remove the pan from the heat and add the zest of 1 lemon. Stir to combine.
⏱️ 1 min - 5
In a separate bowl, place the ricotta cheese.
⏱️ 1 min - 6
Add 1 good ladleful of the hot pasta water to the ricotta. Whisk vigorously until the mixture becomes creamy and smooth.
⏱️ 2 min - 7
Squeeze in the juice of half a lemon into the ricotta mixture.
⏱️ 1 min - 8
Add freshly cracked black pepper to the ricotta mixture and whisk again.
⏱️ 1 min - 9
Once the pasta is cooked, transfer it directly from the pot into the pan with the garlic and anchovy oil.
⏱️ 1 min - 10
Pour the creamy ricotta mixture over the pasta in the pan.
⏱️ 1 min - 11
Add a generous handful of grated Parmigiano Reggiano or Pecorino cheese over the pasta.
⏱️ 1 min - 12
Add a handful of fresh basil leaves.
⏱️ 1 min - 13
Toss everything together until the pasta is well coated and creamy. Add more pasta water, a tablespoon at a time, if needed to achieve the desired consistency.
⏱️ 2 min - 14
Serve immediately.
⏱️ 1 min