Spaghetti al Limone e Ricotta
Make Spaghetti al Limone e Ricotta, an Italian dinner recipe with spaghetti, ricotta cheese (whole milk), lemon. It has about 25 min, about 480 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Spaghetti al Limone e Ricotta is an Italian dinner recipe that takes about 25 min, makes 4 servings, has about 480 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSpaghetti al Limone e Ricotta ingredients
- 400 g spaghetti
- 250 g ricotta cheese (whole milk)
- 1 lemon
- 50 g Parmesan cheese
- 1/4 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste black pepper
How to make Spaghetti al Limone e Ricotta
- Bring a large pot of generously salted water to a rolling boil. Add the 400g of spaghetti and cook according to package directions, typically 8-10 minutes, until al dente.
- While the pasta cooks, prepare the sauce ingredients. Zest the entire lemon, then halve and juice it. Finely grate the 50g of Parmesan cheese. Roughly chop the 1/4 cup of fresh basil leaves. Mince the 2 cloves of garlic.
- In a large skillet or sauté pan, heat the 2 tablespoons of extra virgin olive oil over medium-low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant, being careful not to brown it.
- Add the 250g of whole milk ricotta cheese, lemon zest, and 2 tablespoons of fresh lemon juice to the skillet with the garlic. Stir gently to combine and warm through for about 1 minute, but do not let it boil or curdle.
- Before draining the spaghetti, reserve about 1 cup of the starchy pasta cooking water. Drain the spaghetti thoroughly.
- Add the hot, drained spaghetti directly to the skillet with the ricotta mixture. Immediately add about 1/2 cup of the reserved pasta water and the grated Parmesan cheese.
- Toss everything together vigorously with tongs for 1-2 minutes, adding more pasta water (1-2 tablespoons at a time) as needed, until the sauce is creamy and coats the spaghetti. The sauce should be smooth and emulsified, not runny or clumpy.
- Stir in the chopped fresh basil leaves. Season with salt and freshly ground black pepper to taste. Adjust lemon juice if desired for more brightness.
- Serve immediately, with an optional extra sprinkle of Parmesan and a small basil leaf for garnish.
Spaghetti al Limone e Ricotta FAQ
How do I make Spaghetti al Limone e Ricotta?
Make Spaghetti al Limone e Ricotta by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Spaghetti al Limone e Ricotta?
The main ingredients include spaghetti, ricotta cheese (whole milk), lemon, Parmesan cheese, fresh basil leaves. The full ingredient list is included on this page.
How long does Spaghetti al Limone e Ricotta take?
This recipe takes about 25 min, depending on prep speed and kitchen equipment.
How many calories are in Spaghetti al Limone e Ricotta?
Recipe Genius estimates about 480 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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