Lemon Ricotta Pasta

Lemon Ricotta Pasta.

Lemon Ricotta Pasta


For 4 Person(s)

For the Pasta:

  • 1 pound dried Fusilli pasta
  • 2 1/2 cups whole milk ricotta
  • zest of 3 lemons
  • juice of 1 lemon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated pecorino romano cheese
  • 5 fresh basil leaves, torn


  1. Drop the pasta into generously salted boiling water.
  2. While the pasta cooks add the ricotta to a large skillet over a medium flame. Add about 1/2 cup of the pasta cooking water to the ricotta to loosen it.
  3. Add the lemon zest, juice, salt and pepper and bring to a simmer.
  4. Once the pasta is Al dente, drain and add it to the ricotta and toss to combine.
  5. Remove from heat and add the pecorino cheese and basil. Toss until the cheese has melted into the ricotta.
  6. Serve hot or cold!



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