Summer on a plate. There is no better way to describe the taste of this recipe. With this creamy pasta dish, you can conjure up summer on your plate at any time of year.
I love simple pasta recipes that can be prepared in no time and fascinate you with their simplicity. Today I have just such a pasta recipe for you: linguine with ricotta, fresh lemons and basil.
Far too much time has passed since our last vacation in Italy and I can hardly wait to finally return to the land of sun, wine and indulgence. Luckily, we will soon be back in Bella Italia and can indulge in the many delicacies. Nevertheless, at home I am often gripped by wanderlust. And what can you do about it? That's right! If you can't travel to Italy, then you just cook your way to the country 😉 That's how I felt when I made these linguine con limone, ricotta e basilico for the first time. Creamy, refreshing and fruity at the same time, just like on vacation in Italy when you're sitting in a cosy restaurant, the sun is shining on your face and homemade pasta is being served. Add a glass of good wine and the culinary journey can begin.
The secret to recipes with few ingredients: quality! Creamy ricotta, freshly grated Parmesan, basil from your own garden and, above all, a good olive oil make this creamy lemon pasta a culinary delight in a class of its own.
The ricotta and Parmesan make the pasta nice and creamy. To give the dish a refreshing and light touch, lemon juice, lemon zest and basil are added. Finish off with a good dash of top quality olive oil and the quick meal is ready in less than 20 minutes. A real treat that is guaranteed to be on your table more than once.
A mixed salad with crunchy vegetables or a delicious beetroot carpaccio will round off the perfect meal.
If you make this creamy lemon linguine, don't hesitate to rate the recipe below and tag @oatoclock_blog on Instagram so we can see your beautiful creations!
Cooking utensils
- 1 lemon squeezer
- 1 large bowl
- 1 large pot
Ingredients
- 400 g Linguine
- Salt
- 250 g Ricotta cheese
- 2 Organic lemons zest
- 1 organic lemon juice
- 50 ml Olive oil
- 150 g Parmesan cheese freshly grated
- 1 handful basil
- Salt & pepper
Essential oils
- Lemon
- Black Pepper
Instructions
- Bring the water to the boil, season with plenty of salt and cook the linguine al dente according to the packet instructions.
- At the same time, mix the ricotta, lemon zest, 100 g Parmesan and olive oil well in a large bowl. To intensify the lemon flavor, add 2 drops of lemon oil. Season the mixture with salt, pepper and a little freshly ground nutmeg. My tip: Add a little pepper oil to the ricotta to take the acidity out of the dish.
- As soon as the linguine is al dente, remove from the water, add to the ricotta and lemon mixture and mix carefully. Keep adding a little pasta water to make the pasta creamy. Finally, wash the basil leaves well, shake dry and add to the pasta.
- Divide between four plates, sprinkle with the remaining Parmesan and freshly ground pepper and serve immediately.
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