Zesty Lemon Ricotta Pasta (Pasta Ricotta e Limone)
Zesty Lemon Ricotta Pasta (Pasta Ricotta e Limone)
Ingredients
For the Pasta
- 1 pound spiral pasta, (such as fusilli lunghi or casarecce)
- 1 tablespoon salt
For the Ricotta Sauce
- 1 1/2 cups whole milk ricotta cheese
- 2 lemons, juiced and zested
- 1/2 cup Pecorino Romano cheese, freshly grated, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 teaspoon lemon zest, in strips
- 1/4 teaspoon pink peppercorns
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook according to package directions until al dente, usually about 8-10 minutes.
⏱️ 10 min
- 2
While the pasta cooks, prepare the ricotta sauce. In a large mixing bowl, combine the whole milk ricotta cheese, the juice from both lemons, and the zest from one of the lemons. Whisk vigorously until the mixture is smooth and creamy.
⏱️ 5 min
- 3
Once the pasta is al dente, do not drain it. Using tongs or a pasta spoon, transfer the cooked pasta directly from the pot into the bowl with the creamy ricotta sauce. Add 1/2 cup of freshly grated Pecorino Romano cheese and the freshly ground black pepper.
⏱️ 2 min
- 4
Toss the pasta and sauce together thoroughly, ensuring every strand is well coated. If the sauce seems too thick, add a tablespoon or two of the pasta cooking water until the desired consistency is reached.
⏱️ 2 min
- 5
Divide the pasta among serving bowls. Garnish each serving with additional strips of lemon zest and a sprinkle of pink peppercorns. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Zesty Lemon Ricotta Pasta (Pasta Ricotta e Limone)
Ingredients
For the Pasta
- 1 pound spiral pasta, (such as fusilli lunghi or casarecce)
- 1 tablespoon salt
For the Ricotta Sauce
- 1 1/2 cups whole milk ricotta cheese
- 2 lemons, juiced and zested
- 1/2 cup Pecorino Romano cheese, freshly grated, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 teaspoon lemon zest, in strips
- 1/4 teaspoon pink peppercorns
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook according to package directions until al dente, usually about 8-10 minutes.
⏱️ 10 min - 2
While the pasta cooks, prepare the ricotta sauce. In a large mixing bowl, combine the whole milk ricotta cheese, the juice from both lemons, and the zest from one of the lemons. Whisk vigorously until the mixture is smooth and creamy.
⏱️ 5 min - 3
Once the pasta is al dente, do not drain it. Using tongs or a pasta spoon, transfer the cooked pasta directly from the pot into the bowl with the creamy ricotta sauce. Add 1/2 cup of freshly grated Pecorino Romano cheese and the freshly ground black pepper.
⏱️ 2 min - 4
Toss the pasta and sauce together thoroughly, ensuring every strand is well coated. If the sauce seems too thick, add a tablespoon or two of the pasta cooking water until the desired consistency is reached.
⏱️ 2 min - 5
Divide the pasta among serving bowls. Garnish each serving with additional strips of lemon zest and a sprinkle of pink peppercorns. Serve immediately.
⏱️ 1 min