Lemony Ricotta Pasta with Fresh Basil

As I mentioned in my previous post, pasta is always my first choice for dinner.

Quick disclaimer: I’ve been carb-heavy at dinner these last few weeks, since my dog insists on a 2.5 to 3 mile walk-run every morning. I have to be out the door with him by 6:30 a.m., before the sun and heat descend upon us. I’ve discovered that eating before we head out is a bad idea (for both of us), so it’s easier to load up a bit the night before, therefore I have the energy to keep up with him.

This bright and refreshing dish reminds me of an alfredo-type sauce, in the sense that you have to eat it right away, while it’s steaming hot – otherwise it congeals into a not very pleasant texture.

That wouldn’t stop me from eating it, though.

Since my father has become quite the chef over the last two years, I think I’ll give him the nudge to try it. I know the Queen Mother would approve 🙂


 Lemony Ricotta Pasta with Basil

1 pound pasta
2 cups ricotta cheese
1 cup freshly grated Parmesan cheese
2 tablespoons good-quality olive oil
Juice and zest of one lemon
1/2 teaspoon freshly ground black pepper
1/2 cup loosely packed basil leaves, sliced into a chiffonade

Set a pot of water to boil. When it boils, add the pasta.

In a metal bowl wide enough to fit over the top of the pot, mix together the ricotta, Parmesan, olive oil, juice and zest of lemon, and black pepper. When there are about 2 minutes remaining in the pasta cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms.

When the pasta is al dente, drain it, add the basil to the bowl of sauce and toss with the drained pasta. Serve immediately.

– adapted from Food 52


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