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Pasta al Limone with Ricotta and Zucchini
70% authentic · Italian (Modern Twist)
A creative variation of Pasta al Limone, incorporating creamy ricotta and fresh zucchini for added texture and a milder citrus profile.
Ingredients
- Short Pasta (e.g., Penne or Fusilli)350g
- Ricotta Cheese200g
- Unsalted Butter50g
- Parmesan Cheese, finely grated50g
- Lemon, zested and juiced1
- Zucchini, thinly sliced1 medium
- Garlic, minced1 clove
- Olive Oil1 tbsp
- Saltto taste
- Black Pepperto taste
- Fresh Basil, torn (for garnish)a few leaves
- Waterfor cooking pasta
Steps
- 1
Cook short pasta in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced zucchini, sauté until tender-crisp, about 5 minutes. Remove from skillet and set aside.
- 3
In the same skillet, melt butter over low heat. Whisk in lemon juice and lemon zest. Remove from heat.
- 4
In a bowl, combine ricotta cheese, grated Parmesan, and the lemon-butter mixture. Stir until smooth. Season with salt and pepper.
- 5
Add the drained pasta and sautéed zucchini to the ricotta mixture. Toss to coat. Add reserved pasta water, a tablespoon at a time, until the sauce is creamy and coats the pasta well.
- 6
Serve immediately, garnished with fresh basil leaves and extra lemon zest if desired.
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