Wednesday, May 29, 2024
HomeRECIPESLemon Ricotta Pasta

Lemon Ricotta Pasta

This is the perfect dish for spring. It’s fresh and light, and we loved it instantly. If you can’t find bucatini, use any long pasta like spaghetti or linguine.


1 pound of bucatini or spaghetti
1 c. ricotta
1/2 c. of extra virgin olive oil
1/2 cup freshly grated pecorino or parmesan
The peel and juice of a lemon
Kosher Salt
Freshly ground black pepper
A pinch of crushed red pepper flakes
Freshly cut basil, to be served


In a large pot of boiling salt water, cook pasta according to package directions. Reserve one cup of water from the pasta, then drain. Return the pasta to the pot.
In a medium bowl, combine ricotta, oil, pecorino, lemon juice and zest. Season with salt, pepper and a pinch of red pepper flakes. Add the ricotta mixture and 1/4 cup of the reserved pasta water to the pasta and stir. Add more of the reserved pasta water if the sauce is too thick.
Serve with basil, more pecorino and a dash of olive oil.