Warmer weather is coming sooner than you think! There are many foods that are emblematic of the season, like watermelon, burgers and clam cakes, but the one flavor profile that you’re sure to see everywhere this time of year is undoubtedly lemon.
Versatile in many ways, the lemon can be both tart and sweet, adding a tangy and light element to many dishes from custards to salads. This is why it pairs so well with foods that would typically be seen as heavy, as lemon helps to cut the richness and keep the palette light – which is how it blends so perfectly into this lemony ricotta pasta dish.
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With only four main ingredients, this lemon ricotta pasta comes together quickly and easily, especially for those who are new to making their pasta sauce from scratch. You’ll need about three lemons; depending on their size, you’ll use one lemon for zest, and 1-2 lemons for juicing. Select lemons that have bright yellow rinds and try to avoid those that look too dark as the zest will turn out bitter. As always, use as much zest and juice as you prefer, to your taste.
You’ll also need 16oz of fresh ricotta cheese (we recommend whole milk for flavor) and 1 cup of finely grated parmesan. For this dish you can really use any pasta shape that you prefer. We used rigatoni with big ridges to pick up all the sauce, but linguini or orecchiette work well, too!
As with any recipe, you’ll need some good kosher salt and freshly ground black pepper to season as you like, as well as about a tablespoon of red pepper for a little spice. Two optional ingredients are a good olive oil for drizzling on top and fresh basil.
Cook
The only real cooking needed for this dish is boiling water for the pasta. How easy is that?
While your water comes to a boil, zest one lemon and add to a large bowl with the whole tub of ricotta (or less, if you prefer). Add your parmesan cheese (measure with your heart), then your salt, pepper and red pepper. Mix until smooth.
Once boiling, add some salt to the water followed by your pasta of choice. Wait until the pasta is al dente before removing from the heat. Take a ladle of pasta water and add it to your sauce followed by the juice of one lemon. Mix. After straining the pasta, add it all right into the bowl with the sauce and mix to combine.
Optional: Add fresh chopped basil over the top with a drizzle of olive oil and a dash of more red pepper flakes, if desired. Serve warm.
*Note: Due to the nature of lemon’s citrus properties, the sauce may separate, but not to worry! It will still taste just as good.
Ready to start cooking? Make sure you have everything you need for this lemony pasta by referencing our curated shopping list below.
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Will you try this recipe? Let us know in the comments below.
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