Pasta al limone à la ricotta et au basilic

Ingrédients

• 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

Préparation

1. 1

   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.