It’s a perfect weeknight dinner idea and a sure hit with kids and adults alike. Check out our Easy Pasta Recipes
Ingredients
Instructions
Variations
Serving suggestions
Storage
More recipes with lemon
My grandma used to make this dish with delicious ripe lemons from the Amalfi coast or Sorrento in the Campania region in Italy, mixing the fragrant lemon zest with fresh ricotta from the local farm. The final dish is kind of a lighter Fettuccine Alfredo without garlic, butter, and heavy cream. The protagonist of this recipe is the lemon flavor, which is given to the sauce by freshly grated lemon zest. The sauce has ricotta and parmesan cheese and does not require cooking. All you have to do is cook the pasta al dente and toss it in the ricotta mixture. Let’s see how! Other pasta types that work well are penne, fusilli, rotini, and conchiglie. Long pasta such as spaghetti, fettuccine, linguine, and bucatini is also excellent. You can also use gluten-free pasta.
Ricotta
You can use regular whole milk ricotta or our dairy-free ricotta.
Parmesan
You can use grated parmesan cheese (Parmigiano-Reggiano or Grana Padano) or dairy-free cheese.
Lemon
Add grated lemon zest to the sauce, and save some for garnishing the pasta al limone. If you like your pasta al limone extra lemony, you can add two tablespoons of fresh lemon juice to the ricotta (we don’t do that – we think the zest is enough). Tip: Only zest the yellow peel of the lemon, the white pith can be bitter.
Nutmeg
Nutmeg is optional, but if you have it in your pantry, add a small amount to make the dish warmer and aromatic.
Walnuts
Crushed walnuts add crunch and nuttiness to the dish. Make sure they are toasted; if not, toast them for a couple of minutes on a nonstick pan.
Black pepper
You can make this recipe with either black pepper (freshly ground would be best) or a pinch of red pepper flakes.
Thyme
Thyme, lemon, and ricotta are a match made in heaven. Try to use fresh thyme leaves if you can. Alternatively, you can substitute fresh parsley or basil for thyme. Avoid dried herbs for this recipe, as their flavor can overpower the lemon sauce.
Olive oil
Extra virgin olive oil adds richness and a mild fruity flavor to the pasta al limone.
Salt
Add more or less salt based on your taste and how aged and salty your parmesan cheese is. While the pasta cooks, make the sauce. Tip: you’ll need about 3 quarts (12 cups or 3 Liters) of water and 1 ½ tablespoon (21 grams) of salt for 12 ounces (340 grams) of pasta.
Make salsa al limone
To a mixing bowl, add ricotta, grated parmesan, olive oil, grated lemon zest, grated nutmeg, salt, and black pepper. Tip: Only zest the yellow peel of the lemon, the white pith can be bitter. Add a ladleful of pasta cooking water and whisk well until the sauce is smooth and the ingredients well combined.
Toss the pasta
When the pasta is al dente, reserve one cup of pasta water, drain it, and toss it into the ricotta mixture until it’s thoroughly coated. If the sauce is too thick, stir in the more starchy pasta water. Serve immediately with grated lemon zest, freshly ground pepper, and fresh thyme (or basil) leaves. Optionally, you can add a few crushed walnuts on top. Make sure your walnuts are toasted; if not, toast them on a non-stick pan for a couple of minutes. Check out our lemon ricotta pasta with peas. If you want to try adding other veggies, here’s a list of what we recommend:
Lemon ricotta pasta with spinach
Spinach and ricotta are a classic Italian combination in many recipes, from gnocchi to ravioli. In this variation of pasta al limone, we cook the spinach with the pasta; then we mix everything with the lemon ricotta sauce. It’s a delicious and easy way to add veggies to this creamy pasta. Check out our lemon ricotta pasta recipe.
Simple lemon pasta
If you want something simpler, still with lemon flavor, try our simple lemon pasta with a sauce similar to our garlic and oil pasta. If you like garlic and lemon together, you’ve got to try this one. Check out our easy lemon pasta.
Roasted cauliflower is a great vegetable pairing with ricottaGarlic and lemon roasted broccoliOne-tray rainbow roasted veggiesRoasted pepper to serve on top of the pasta or blend into the sauce
Serve with a green salad such as:
Roasted Vegetables
Roasted Peppers
Roasted Broccoli
Roasted Cauliflower
Easy side salad with only 5 minutes of prep timeShaved Brussels sprouts salad with cranberries and walnutsChickpea salad with fresh greens and mustard dressingTomato salad with onion and fresh leaves of basil
If you have some leftovers, store them in an airtight container in the fridge for up to 24 hours. Ideally, keep some of the reserved pasta water too. Reheat it on a skillet with a dash of reserved pasta water (or tap water) until the sauce turns creamy again.
More easy pasta recipes
If you’re looking for more easy pasta recipes ready within 20 minutes, take a peek at these pasta greatest hits:
Broccoli pasta with a mashed creamy broccoli sauceAglio e olio pasta: an Italian classic with garlic, oil, and fresh parsleyPasta Pomodoro with fresh basil and a rich tomato sauceChickpea pasta salad with fresh vegetables and a creamy mustard dressingPasta puttanesca with rich tomato sauce, capers and olives
Broccoli Pasta
Spaghetti Aglio e Olio
Pasta Pomodoro
Chickpea Pasta Salad
Lemon tofu cutlets ready in 15 minutesRoasted Brussels sprouts with lemon-mustard vinaigretteVegan lemon cake with only 7 ingredientsLemon blueberry pound cake with glaze
For many more pasta ideas, check out our pasta category page.
Lemon Tofu
Roasted Brussels Sprouts
Vegan Lemon Cake
Lemon blueberry pound cake
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