Pasta al Limone with Ricotta and Basil

Ingredients

• 400 gspaghetti or linguine
• 250 gricotta
• 2lemons (zest and juice)
• 2 clovesgarlic, finely chopped
• 3 tbspolive oil
• 50 gParmesan, grated
• A handfulfresh basil leaves
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions until al dente, then reserve a cup of pasta water.

2. 2

   Prepare the lemons

   Grate the lemon zest and squeeze out the juice, keeping them separate.

3. 3

   Soften the garlic

   Heat a splash of olive oil in a frying pan over medium heat. Sauté the garlic gently for about 1 minute, until fragrant, taking care not to let it brown.

4. 4

   Make the sauce

   Add the ricotta to the pan and break it up with a wooden spoon. Stir in the lemon juice and half of the lemon zest.

5. 5

   Toss with pasta

   Lift the cooked pasta straight from the water into the pan. Add a few tablespoons of pasta water and toss until the sauce is creamy and smooth.

6. 6

   Season and serve

   Season to taste with salt and pepper and, if you like, an extra splash of lemon juice. Divide the pasta between plates and finish with the basil leaves, remaining lemon zest and a generous grating of Parmesan. Serve immediately.

What is pasta al limone?

Pasta al limone is an Italian pasta dish built around the fresh, fragrant flavour of lemon. This version uses ricotta for a soft, creamy sauce, with basil and Parmesan to round out the citrus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 25g protein, 80g carbs, 21g fat.

The pasta provides most of the carbohydrates, while ricotta and Parmesan contribute protein and much of the fat; olive oil adds further fat. Pair a serving with a green salad or vegetables to add freshness and balance the plate.

Choosing the pasta

Long pasta: Spaghetti or linguine both work well here. Their strands are easy to coat evenly when tossed with the ricotta and a little pasta water.

Get the lemon balance right

Zest first: Grate the zest before juicing the lemons, and keep the two separate. The zest brings aromatic citrus notes, while the juice gives the sauce its sharper tang.

Taste as you go: Start with the lemon juice in the recipe, then add a little more at the end only if you want a brighter finish.

Keep the garlic gentle

Low and steady: Sauté the chopped garlic over medium heat for about 1 minute, just until fragrant. Browning it can give the sauce a harsher flavour.

Make the sauce creamy

Ricotta: Break it up in the pan and stir in the lemon juice and zest. It will become easier to toss with the pasta once loosened.

Pasta water: Add a few tablespoons as you toss. The starchy water helps the ricotta coat the strands in a smooth sauce; add it gradually rather than all at once.

Finish and serve

Fresh toppings: Add the basil, reserved zest and grated Parmesan just before serving. Their fresh, savoury flavours complement the creamy lemon sauce.

On the side: Serve with a crisp green salad or simply steamed vegetables for a fresh contrast.

Recipe notes & tips

• Reserve the pasta water before draining or transferring the pasta.
• Keep the lemon zest separate from the juice so you can add it in two stages.
• Move the garlic around the pan and take it off the heat if it starts to colour.
• Add the pasta water a few tablespoons at a time while tossing.
• Serve straight away, while the sauce is smooth and the basil is fresh.

Variations

• Use linguine: Swap in linguine for spaghetti without changing the method.
• Add extra basil: Tear in a few more leaves just before serving for a more pronounced herbal note.
• Increase the zest: Add a little more lemon zest at the finish for a stronger citrus aroma.
• Add black pepper: Grind extra pepper over each plate for a more peppery finish.

Common mistakes to avoid

• Browning the garlic: It can taste harsh; sauté it gently until fragrant and no longer.
• Skipping the pasta water: The sauce may be too thick to coat the pasta; reserve a cup and add a few tablespoons as needed.
• Adding all the lemon at once: The sauce may become too sharp; taste before adding any extra juice.
• Overheating the ricotta: Keep the sauce gentle and toss the pasta through it rather than letting it cook hard.
• Leaving the garnish until later: Add the basil and Parmesan at the end so the dish can be served immediately.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring until warmed through; the sauce may be less creamy after chilling.

Frequently asked questions