PASTA RICOTTA E LEMONE - PASTA WITH RICOTTA & LEMON

A truly classic Italian pasta dish that is simple in ingredients and unbelievably easy to make, in no time at all.

Ricotta paired with lemon zest and parsley truly is a marriage made in Heaven! The aromatic lemon zest perfectly balances out the creaminess of the ricotta, while the parsley gently cleanses your palate for the next bite.

PASTA RICOTTA E LEMONE

Prep Time: 10 Minutes

Cook Time: 5 to 10 Minutes (depending on if using fresh or dry pasta)

Total Time: 20 Minutes

Servings: 4 Servings

Ingredients:

Ricotta Sauce

• 2 cups fresh ricotta cheese

• 1 cup reserved pasta water

• 3 tablespoons of EVOO (extra virgin olive oil)

• 3 cloves of garlic, crushed with the heel of a knife

• Salt to taste

• Freshly cracked black pepper to taste

• Zest of 1/2 a lemon, finely grated

• A palm full of chopped fresh parsley

Pasta

• 500 grams of fresh spaghetti or boxed

• 6 litres of water in a large pot

• Salt
  

Instructions:

1. In a large pot, bring to a rumbling boil approximately 6 litres of water. Make sure to salt the water well!

2. While waiting for the pasta water to boil, begin to make the ricotta sauce. In a medium-sized saucepan, place the EVOO inside and turn the heat onto high.

3. Once the saucepan is hot, place the crushed garlic gloves into the saucepan and let it get slightly golden brown, about 30 seconds. Be sure not to burn the garlic or it will ruin the flavour of the sauce.

4. Next, put the ricotta into the saucepan, lower to medium-high heat and add the salt and black pepper to taste. Stir the mixture until there are no lumps and then lower the heat to medium-low, once it begins to gently bubble. Let simmer for about 3 minutes, making sure to stir the mixture so it doesn't burn and then remove from heat, and set aside.

5. Once the pasta water is boiling, add the pasta and cook according to your preference. I like al dente like a true Italian!

6. About 2 minutes before the pasta is cooked, reserve 1 cup of the pasta water and pour it into the sauce pan with the ricotta cheese. Stir the ricotta with the pasta water, until it is well combined. This will make a creamier sauce, with a smoother texture.

7. A minute before the pasta is cooked, drain the pasta in a colander and then toss the pasta into the saucepan with the ricotta mixture.

8. Immediately place the saucepan on medium heat, add the fresh lemon zest and parsley into the ricotta and pasta mixture, and stir/toss the pasta for about 1 minute.

9. After 1 minute, remove the saucepan from heat and plate your pasta.

ENJOY!