Lemon Ricotta Pasta

I absolutely love lemon as a summer ingredient. It adds such a nice layer of freshness and acid that just feels refreshing. Summer also makes me want to keep things simple. This recipe is not only delicious and brimming with lemon flavor, but it is also so easy. This simple recipe uses only a handful of ingredients. The only heat required is for boiling the pasta. Maybe best of all, clean up with this dish is almost non-existent, just a bowl and a pot and you are done!

It is not surprising that this dish originally came from Southern Italy, particularly along the Amalfi Coast and Sorrento Peninsula. The lemons in that area are on another level. Let us not forget that this is the same area that is responsible for the unforgettable limoncello. The aroma of the lemons is so intense, and the zest is thick and sweet. The lemons are plentiful in this area so it only makes sense that the people would use them in combination with pasta to create this delicious combination.

I like to use a long pasta for this dish, but you could use a shorter pasta, just make sure that there is plenty of surface on the noodle to take in all that delicious sauce.

If possible, try to use organic lemons. Since you are zesting and using the peel, it’s ideal without the wax or any additional chemicals. If you don’t have organic, be sure to wash your lemons thoroughly.

Just like anything else you make, the higher quality of the ingredients, the higher quality of the dish. Try to find a nice wedge of parmigiano and grate it fresh. If you can find fresh ricotta, lucky you! Be sure to drain it before you use.