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Lemon Ricotta Pasta

Lemon Ricotta Pasta reads citrus 6.1, sourness 6.1 and umami 5.5 on Palate's 0–10 flavor X-ray — a Italian main, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 2.4 / 10
• Sour & Bright — 8.0 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 6.1 · Sourness 6.1 · Umami 5.5 · Richness 5.3 · Salinity 5.0 · Herbaceous 4.2 · Allium 3.7 · Funk & Ferment 2.4 · Nutty 2.0 · Sweetness 2.0 · Floral 1.9 · Warm Spice 1.5 · Heat 1.5 · Bitterness 1.5 · Fruity 1.4 · Earthy 1.2

What's in it (11)

• shell pasta — 454 g
• salt — 30 g
• unsalted butter — 54 g
• garlic — 12 g
• red chili flakes — 1 g
• fresh ricotta — 425 g
• lemons — 130 g
• parmesan cheese — 114 g
• extra-virgin olive oil — 54 g
• freshly ground black pepper — 3 g
• basil — 15 g

Time & effort: about 15 min · effort: medium

Nutrition (per 100 g, engine-estimated): 244.5 kcal, 11 g protein, 11.2 g fat, 32.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Bring 4 quarts water to a rolling boil in a large pot; add the kosher salt.
2. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, 9-11 minutes; reserve 1 cup of the starchy pasta water, then drain.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until it foams, about 1 minute.
4. Add the garlic and red pepper flakes to the skillet; cook, stirring constantly, until fragrant and just turning golden at the edges, 45-60 seconds. Remove from heat immediately so the garlic doesn't turn bitter.
5. In a large serving bowl, whisk together the ricotta, lemon zest, lemon juice, and half the Parmesan until smooth.
6. Whisk the warm garlic butter and olive oil into the ricotta mixture along with 1/2 cup of the reserved pasta water and the black pepper until the sauce turns glossy and loosens.
7. Add the hot drained pasta to the bowl and toss vigorously with tongs, adding the remaining reserved pasta water a tablespoon at a time, until every piece is coated and the sauce clings rather than pools, about 1 minute.
8. Divide among bowls, top with the remaining Parmesan and torn basil, and serve right away while the sauce is warm and glossy.

Dishes with a similar flavor shape

• Greek Pork Souvlaki Pita Wraps — Greek
• Skillet Chicken Souvlaki Bowls — Greek
• Grilled Greek Chicken Souvlaki — Greek
• Greek-Style Turkey Burgers with Tzatziki — Greek
• Lamb Souvlaki with Tzatziki — Greek

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.