Pasta al limone

Name: Pasta al limone
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 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

Favorites

25min

•

Easy

Bring the flavors of Capri into your home with this simple yet elegant Pasta al Limone recipe. Perfect for a light, summery meal.

Kitchen must haves

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?

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 sliced garlic 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, the ricotta, and the lemon zest. Let it simmer for a moment.

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

Serve warm with a nice glass of wine!

Social