Lemon and Ricotta Pasta
An easy, quick recipe for pasta with lemon, ricotta and parmesan.
Servings 4 people
Calories 647kcal
Ingredients
- 500 g pasta, preferably rigatoni
- 2 shallots, finely chopped
- 3 cloves garlic, grated or crushed
- 250 g ricotta
- 50 g parmesan, finely grated
- 2 lemons, finely grated zest and juice
- 200 ml pasta water
- Salt and freshly ground pepper
- Olive oil
Instructions
- Bring a large pan of well-salted water to the boil and cook the pasta al dente according to the packet instructions.
- Meanwhile, heat a frying pan with a little olive oil and fry the shallots until soft and translucent.
- Then add the garlic and fry for a couple of minutes more - season with salt and freshly ground pepper.
- Meanwhile, put the ricotta, parmesan, lemon zest and lemon juice in a bowl. You may want to start with the juice of just one lemon if they are very juicy, and adjust with more lemon later once the dish has come together.
- When the pasta is almost al dente, pour 200 ml of the pasta water into the bowl with the ricotta and whisk well until smooth. Keep the rest of the pasta water, as you may need more.
- Tip the pasta into the pan with the ricotta cream and toss everything together well. Adjust the consistency with more pasta water if needed - the sauce should be soft and creamy.
- Season to taste with more lemon juice, salt and freshly ground pepper, and serve.
Nutrition
Calories: 647kcal | Carbohydrates: 103g | Protein: 29g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 263mg | Potassium: 475mg | Fiber: 6g | Sugar: 6g | Vitamin A: 388IU | Vitamin C: 30mg | Calcium: 324mg | Iron: 2mg