Orecchiette from the Italian orchid, meaning ‘ear’, and -etta, meaning ‘small’, is a pasta typical of Apulia, a region of Southern Italy. Their names come from their shape, which resembles a small ear.

“My Lemon Ricotta Pasta can be done and on the table in under 30 minutes. Perfect for weeknights or to serve when entertaining. Quick and easy, using a few simple ingredients. Let’s get started.

Prep Time: 5 minutes
Cook Time: 8 to 12 minutes
Total Time: 17 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) saucepot, 1 (4-quart) saucepot, hand-held juicer, Microplane, lemon peel zester, chef’s knife

Ingredients:
1 (16-ounce) box of Orecchiette
2 cups of ricotta cheese, double cream (substitute whole milk)
2 tablespoons of olive oil
4 cloves of garlic, freshly-grated
1 teaspoon of red pepper flakes
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 -1 cup of starchy pasta cooking liquid
Garnishes:
4 lemons, 1 juiced, 3 zested, plus the fine curly peels of 1 lemon for garnish
1/4 cup of Italian flat-leaf parsley, finely chopped
3/4 cup of Pecorino-Romano cheese, freshly-grated on top of each serving

Instructions:
In a large saucepot of boiling, salted water, drop the pasta. Give a good stir and cook, stirring occasionally, for 8 to 12 minutes. After 8 minutes, test for doneness. The pasta should be al dente.

In another saucepot over medium-low heat, add olive oil, grated garlic, lemon juice, the zest of 1 lemon, and red pepper flakes, and stir to combine. Cook until the garlic is fragrant, 1-2 minutes. Add the ricotta cheese and 1/2 a cup of the hot starchy pasta cooking liquid, and stir to combine. Add Kosher salt, fresh-ground black pepper, and 2 tablespoons of the finely chopped Italian flat-leaf parsley; stir to combine.

Using a large slotted spoon, transfer the pasta into the sauce. Add 2 tablespoons of lemon zest and the remaining Italian flat-leaf parsley. Stir to combine.

Ladle a good helping of the pasta into a porcelain serving bowl. Top with freshly grated Pecorino-Romano cheese. Garnish with a few thin ribbons of lemon peel and lemon slices. Serve immediately.

There you have it, my Lemon Ricotta Pasta.

Notes:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

2) First, zest the lemons and use a lemon zester for the thin peels. Set aside.

3) If needed, add another 1/2 cup of the hot starchy pasta cooking liquid to achieve a smooth, creamy consistency.

4) I’m only using 1 teaspoon of Kosher salt in the lemon ricotta cream sauce because Pecorino-Romano cheese is a bit saltier than, let’s say, Parmesan, and you don’t want the dish to be too salty, plus I added salt to the pasta water, hence the pasta is already good and seasoned.

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