Which pasta is best to use for Pasta al Limone?

In this recipe, I opt for capellini (also known as angel hair pasta). Because the sauce is very light and refined, a thinner type of pasta is a perfect match. Don't have any on hand? Then spaghetti, spaghettini, or linguine are also excellent alternatives.

Can I substitute or omit the ricotta?

The ricotta gives this Pasta al Limone that little extra creaminess and balances the acidity of the lemon. Do you want it even more authentic and lighter? Then you can omit the ricotta and focus purely on the emulsion of olive oil and pasta water with lots of Parmesan cheese. For an extra decadent touch, you can also use mascarpone or a splash of cream.

Which wine pairs best with this lemon pasta recipe?

As this is a lovely fresh and summery dish, it is best served with a dry, crisp white wine. Think of an Italian Pinot Grigio, a fresh Sauvignon Blanc or a Vermentino. The acidity in these wines beautifully cuts through the olive oil and Parmesan cheese!

Pasta al limone recipe

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25min

•

Easy

With this Pasta al Limone, we're bringing the flavors of Capri straight to your kitchen! This is truly one of my absolute favorites. Why? It's super easy, incredibly fresh, and on the table in just 25 minutes. Ideal for a cozy, light summer meal or a quick weeknight dinner. The key to its success? Pure simplicity and fantastic ingredients. We'll make a delicious, velvety lemon sauce based on good olive oil, plenty of garlic, a zesty fresh hint of lemon, and a few spoonfuls of fresh ricotta. Believe me, this simple Italian recipe will blow you away.

With this Pasta al Limone, we're bringing the flavors of Capri straight to your kitchen! This is truly one of my absolute favorites. Why? It's super easy, incredibly fresh, and on the table in ...

Ingredients

What do you need?

Quantity: 4P

300 g capellini
75 ml olive oil
4 to 5 cloves of garlic, sliced thin
dried red chili flakes, to taste
1 lemon: the zest + the juice of 1 lemon
1 to 2 handfuls of flat-leaf parsley, finely chopped
2 to 3 tbsp fresh ricotta
100 g freshly grated Parmesan cheese
pepper and sea salt

Preparation method

How do you make this?

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Cook the pasta in a large pot with some sea salt. Make sure the pasta is al dente!

While the pasta is in the water, you can start on the sauce.

Heat a pan with olive oil. Use quite a bit, as this is basically the sauce. When the oil is well heated, add the garlic slices and the chili flakes.

Drain the pasta, and reserve some of the water.

Let the garlic cook until golden brown, then add the lemon juice and about 4 to 5 tablespoons of pasta water.

Next, add the drained – al dente pasta to the pan, mix it with the sauce, and add the flat-leaf parsley, ricotta, and lemon zest. Let it simmer for a moment.

Season with extra salt and pepper and possibly a bit more olive oil. Finally, sprinkle with freshly grated Parmesan cheese.

Serve warm with a nice glass of wine!