Penne Cremose al Limone e Ricotta – Authentic Italian
Serves: 4 | Prep & Cook: 20–25 mins
Ingredients:
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2–3 lemons, zest and juice
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2 tbsp extra virgin olive oil
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2 cloves garlic, finely minced
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50g Parmesan, freshly grated (optional)
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Salt and freshly ground black pepper, to taste
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Fresh basil or parsley, for garnish
Method:
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne until al dente, reserving ½ cup of the pasta water before draining.
2. Prepare the sauce
In a large pan, gently heat olive oil over medium heat. Sauté the garlic until fragrant, taking care not to brown it. Reduce the heat and stir in the ricotta, lemon zest, and 2–3 tablespoons of lemon juice. Add a splash of reserved pasta water to create a silky, creamy texture.
3. Combine pasta and sauce
Add the drained penne to the sauce and toss gently. Adjust seasoning with salt, pepper, and extra lemon juice if desired.
4. Serve
Plate the pasta, sprinkle with Parmesan if you wish, and finish with fresh basil or parsley.
Chef’s tips for an authentic touch:
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Use fresh lemons for vibrant flavor
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Keep the ricotta creamy by cooking gently
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A pinch of chili flakes adds a subtle, Italian-style warmth
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