Pasta with ricotta and lemon, a practical, easy and indulgent recipe perfect if you want a quick and economical first course, but above all original. The pasta with ricotta and lemon is a tasty first course with a slightly citrusy flavor and a delightful aroma, which you will prepare in a few minutes and that will conquer everyone. If you love lemons and recipes that make them the stars, you absolutely must try these lemon spaghetti with ricotta cream, olives and anchovies, a delight that combines the simplicity of the pasta with ricotta and the more intense taste of anchovies and Taggiasca olives, all enriched by an intense lemon fragrance. But are you ready to run to the kitchen? Come on, our recipe for pasta with ricotta and lemon is waiting for us, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here), my Instagram profile (here)

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Pasta with Ricotta and Lemon

18 oz pasta
2 cups ricotta (fresh, sheep's or cow's)
1 white onion
2 oz Taggiasca olives (in oil (about 1/3 cup))
to taste salt
to taste extra virgin olive oil
4 fillets anchovies (in oil)
to taste black pepper
1 lemon (organic, juice and zest)
to taste parsley
2 oz grated Parmesan (or Grana Padano)

Tools

Frying pan
Pot

To make this delicious pasta start by peeling and chopping one onion, then brown it in a generous splash of oil together with the anchovy fillets. When the onion has softened and the anchovies have broken down, add the olives, half chopped and half left whole.
Let it cook for a few minutes and then, off the heat, add the ricotta, preferably fresh and still slightly moist, the lemon zest and juice, a sprinkle of black pepper and a handful of chopped parsley.
Cook the pasta and drain it al dente, toss it into the sauce, add the grated cheese, a bit more parsley and toss over high heat, adding some cooking water only if necessary.
Serve immediately and enjoy.
Pasta with ricotta and lemon is ready. I recommend preparing only the amount you intend to eat; however, you can make the sauce in advance and store it in the fridge for 24 hours.