This Charred Lemon & Herb Ricotta Pasta is a testament to the beauty of simplicity in cooking, combining the zesty freshness of charred lemons with creamy ricotta and a medley of fresh herbs. It's a dish that speaks to the modern palate's desire for meals that are both easy to prepare and bursting with flavour. The charring of the lemon enhances its citrusy notes, providing a unique depth of flavour that perfectly complements the creamy, mild taste of ricotta cheese. Tossed with your favourite pasta, this dish is a contemporary classic that's perfect for a light summer dinner or a chic gourmet gathering.
Charred Lemon & Herb Ricotta Pasta
Preparation Time and Servings:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Ingredients List:
400g (14 oz) pasta (fettuccine, spaghetti, or linguine work well)
2 tablespoons olive oil
2 large lemons, halved
1 cup (250g) ricotta cheese
1/4 cup (60ml) pasta water, reserved
1/4 cup fresh herbs (basil, parsley, and chives), finely chopped
Zest of 1 lemon
Salt and pepper, to taste
Chilli flakes (optional, for a spicy kick)
Extra virgin olive oil, for drizzling
Grated Parmesan cheese, for garnish
Equipment Needed:
Large pot for boiling pasta
Grill pan or skillet
Mixing bowl
Zester
Step-by-Step Instructions:
Cook Pasta: Boil the pasta in salted water according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
Char the Lemons: While the pasta cooks, heat a grill pan or skillet over high heat. Brush the cut side of the lemons with olive oil and place them cut side down in the pan. Grill until charred, about 3-4 minutes. Remove and let cool slightly before juicing.
Mix Ricotta Sauce: In a large mixing bowl, combine the ricotta cheese, charred lemon juice, lemon zest, and enough pasta water to create a creamy sauce. Season with salt, pepper, and chilli flakes (if using).
Combine Pasta and Sauce: Add the cooked pasta to the ricotta mixture, tossing well to coat. If the sauce is too thick, add a little more pasta water until you reach the desired consistency.
Final Touches: Stir in the chopped herbs and adjust seasoning to taste.
Serve: Divide the pasta among plates. Drizzle with extra virgin olive oil, sprinkle with grated Parmesan cheese, and serve immediately.
Suggested Side Dishes:
A simple arugula and cherry tomato salad with a balsamic dressing
Garlic bread or a crusty artisan loaf
Grilled asparagus or zucchini for a touch of green
Common Mistakes/Points of Care:
Don't Overcook the Pasta: Keep it al dente to ensure it retains texture when mixed with the sauce.
Char the Lemons Properly: Ensure a good char on the lemons for that deep, caramelised flavour.
Adjusting Sauce Consistency: Use the reserved pasta water to achieve the perfect sauce consistency; it should be creamy but not too thick.
Nutritional Values (per serving):
Calories: 580 kcal
Protein: 20g
Carbohydrates: 75g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 200mg
Fiber: 4g