Ricotta Pasta With A Touch of Lemon

I wanted something light and delicate for these warm September days. Something simple, tasty and easy to cook … So, ricotta, lemon, pasta, basil… maybe you should give it a try. Lower on fat and high on proteins this dish is also perfect for a post workout meal :).

The recipe

Basically you just have to cook the pasta, mix the ingredients for the sauce, combine them with the pasta on low heat, then sprinkle some grated parmesan cheese and you’re ready. Let’s go.

Boil the pasta for the time indicated on the package, then drain it and save 100-150 ml from the pasta boiling water. There is a very nice italian food blog “anitalianinmykitchen.com” and in the cooking tips section you’ll find some useful information for when you cook pasta. For each 100 g of pasta it is recommended to use 1 liter of water and for each liter of water it is recommended to use about 1 tea spoon of salt. Add the salt after the water is boiling. And yes, be careful to choose the appropriate size pot :).
I a bowl, mix the ricotta with the pasta water, the lemon zest and a few teared basil leaves.
Mix the pasta and the ricotta sauce in a thick bottom pot on very low heat.
Add the freshly grated parmesan cheese, a drizzle of olive oil and… Enjoy :) !
You can add some smoked or marinated salmon to this dish for an extra protein boost.