Spaghetti al limone with ricotta and basil

One of the simplest, yet most divine, pasta recipes in Italian cuisine has to be this spaghetti al limone! All you need is ricotta, basil, lemons and grated Parmigiano or vegetarian parmesan to make the no Cook sauce. Course: Main Course Cuisine: Campania, Mediterranean, Southern Italian Keyword: al limone, authentic Italian pasta recipe, Italian food, Italian recipe, lemon pasta, ricotta pasta Author: Jacqui Notes Variation: this recipe can also be made with mint instead of basil. Vegetarians should use vegetarian parmesan as Italian Parmigiano is made with animal rennet. Use gluten free pasta to make this recipe gluten free. Use short pasta and serve this lemon pasta as a side dish with seafood. Leftovers can be kept in a sealed container in the fridge for a couple of days. I like to reheat leftovers in frying pan with a little butter and milk! Nutrition Calories: 651kcal | Carbohydrates: 81g | Protein: 34g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 491mg | Potassium: 388mg | Fiber: 4g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 14mg | Calcium: 531mg | Iron: 2mg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mash the ricotta cheese in a bowl and then add the grated rind from the lemon (I used all the rind from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper. Mix. (you can also use a blender)

Step 2

Add half the grated cheese to the ricotta and mix together well. If the sauce seems a bit thick, add a dash of milk. It needs to have the consistency of a dip.

Step 3

Cook the pasta al dente, in boiling salted water according to the instructions on the packet, reserve a large cup of the cooking water.

Step 4

Drain the pasta and return it to the pan or pour it into a bowl.

Step 5

Add the ricotta cream and half the saved cooking water to the pasta, a little at a time. Continue to mix well until you have a creamy sauce. If needs be, add some more of the pasta cooking water.

Step 6

Serve immediately with a sprinkling of ground black pepper, more grated Parmigiano (or vegetarian parmesan) and the remaining basil

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