Name: Pasta with lemon, ricotta and fresh zest
Total time: 20 min
Yield: 4 servings
Cuisine: Italy
Ingredients: Spaghetti - 400 Gramme(s); Ricotta cheese - 250 Gramme(s); Lemons - 2 Unité(s); parmesan - 40 Gramme(s); olive oil - 3 Centilitre(s); black pepper - 1 Pincée(s); salt - 1 Pincée(s); basil - 8 Gramme(s)

Ingredients

4 servings

Spaghetti 400 Gramme(s)
Ricotta cheese 250 Gramme(s)
Lemons 2 Unité(s) zest and juice
parmesan 40 Gramme(s) grated
olive oil 3 Centilitre(s)
black pepper 1 Pincée(s)
salt 1 Pincée(s)
basil 8 Gramme(s) Optional,

Steps

Crush the ricotta with the oil, zest, half the juice, parmesan, salt and pepper. Taste, add juice if needed.
Cook the pasta al dente. Keep a glass of cooking water.
Off the heat, mix pasta and ricotta with 4 to 6 cl of hot water, until a layering cream.
Serve right away, with a little zest, basil and pepper.

Notes

Untreated lemon. Ricotta crushes out of the fire: overheated, it granulates. Spaghetti, linguine or penne, of your choice.

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