This take on traditional “Pasta Al Limone” (pasta with lemon) has been on my mind since I lingered pleasantly over a similar dish at a restaurant in St. Louis by the name of “Katie’s”. I’ve thought of it frequently and have noodled a rendition for a few years knowing there awaited a place for it on The Savory Tart.
The final perfected recipe features paccheri, a large tubular pasta that quickly takes to holding on to a lemony ricotta cream sauce -- with just a hint of “tart”. Add in roasted cauliflower with a slight char, pistachio nuts and Parmesan – all impart a nuttiness that balances the brightness of fresh lemon so nicely.
This is a tasty and viable option for a “meatless Monday” – or any weeknight – coming together in about 30 minutes of attentive cooking time. But it’s also nice enough to serve at a dinner party as a vegetarian option that can easily be adapted for the non-vegs with the addition of grilled shrimp or chicken. (Or take a shortcut, and toss in 3 cups of shredded rotisserie chicken.)
Serve with an arugula salad, simply dressed with olive oil, lemon juice, a dollop of Dijon mustard, salt and pepper. Top it with shaved Parmesan cheese.
Ingredients
- water
- Kosher salt
- tubular pasta, such a paccheri
- extra-virgin olive oil
- fresh lemon juice
- cauliflower
- shallots
- lemon zest
- honey
- heavy cream
- fresh ricotta cheese
- freshly ground black pepper
- Parmesan cheese
- shelled pistachios
- fresh basil
See recipe card for quantities.
Jump to RecipeInstructions
Preheat oven to 400°F. Toss cauliflower with 2 tablespoons of olive oil and arrange on a parchment rimmed baking sheet. Bake for 25 – 30 minutes, stirring a few times, until lightly browned. Reserve.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al dente, reserving ½ cup of the pasta water.
While drained pasta is still warm, whisk together ¼ cup olive oil and ¼ cup lemon juice and toss with the warm pasta.
While cauliflower is roasting, heat remaining olive oil in a large skillet over medium heat. Add shallots, sauteing until just beginning to soften, about 3 minutes.
Whisk in lemon zest and honey, whisking constantly and continue cooking for 2 minutes.
Whisk in cream and remaining ¼ cup lemon juice and simmer for 6 minutes until slightly reduced.
Remove from heat and whisk in ricotta, parmesan and salt and pepper to taste.
Add reserved pasta water in ¼ cup increments to thin sauce if needed.
Transfer pasta to a large bowl. Add reserved cauliflower, pistachios and half the basil and combine.
Stir in lemon ricotta sauce, turning pasta until evenly coated.
Serve in a large bowl or on a large platter. Garnish with remaining basil.
Hint: In doing a bit of research for this recipe, the best key piece of direction was gleaned from the “Contessa” herself, Ina Garten, and incorporated here. Immediately after draining the pasta, while it is still hot, toss the pasta with fresh squeezed lemon and olive oil. Lemon infuses the pasta making each bite bright, lemony and flavorful.
To save time, instead of prepping an entire head of cauliflower, use a 1 lb. bag of cauliflower florets.
Substitutions
- Paccheri - I love the size of paccheri pasta, but it isn't always available. Substitute another large tubular pasta, such as rigatoni. The size and texture of both make them ideal for soaking up sauces and melted cheese
- Parmesan - substitute Grana Padano or Pecarino Romano
- Shallots - mild leeks would be lovely as a compliment to the lemons. Use two small or one large leak, white and light green parts. Then, slice the leek(s) lengthwise into a half-cylinder. Then cut cross into ½" half moons. Rinse the leeks well to remove dirt.
Variations
- Chickpeas - For a bit of protein, drain a can of chickpeas, toss them in olive oil and add them to the baking sheet with the cauliflower to roast.
- Artichoke Hearts and Asparagus - Amp up the veggies! It's spring and both complement lemon so well. Trim a ½ pound of asparagus spears, and cut each into ¼'s. Blanch for a few minutes until tender, drain and toss in with the cauliflower and pasta. Or drain and dice a can of artichoke hearts. Or do both!
- Chicken - Grill or poach a pound of boneless, skinless chicken breast or thighs, slice crosswise and toss into the pasta. Or shred or dice three cups of chicken from a rotisserie chicken and toss into the pasta.
- Shrimp - Serve this with grilled shrimp skewers. Or if short on time, prior to preparing the sauce, simply saute a pound of shrimp in 1 tablespoon of olive oil in the same skillet until cooked through -- about 3 to 5 minutes -- until they are firm and opaque. Sprinkle with salt and pepper and a squeeze of lemon and reserve. Toss into the pasta with the other ingredients.
Equipment
- large rimmed baking sheet
- large pot or pasta pot
- large skillet
Storage
Store covered in the refrigerator for up to four days. (Without chicken or shrimp this will probably be fine if eaten within five days.)
🍽️Recipe
Lemon Ricotta Pasta with Roasted Cauliflower, Pistachios and Parmesan
Equipment
- baking sheet
- large pot
- large skillet
Ingredients
- ⅔ cup extra-virgin olive oil divided
- 1 medium head of cauliflower cut into florets
- 4 quarts water
- 2 tablespoons plus ¾ teaspoons salt
- 1 pound dried large tubular pasta such a paccheri
- ½ cup fresh lemon juice divided (about 3 lemons)
- 2 medium shallots minced (about ⅓ – ½ cup)
- 1-½ tablespoons lemon zest
- 2 teaspoons honey
- 1 cup heavy cream
- ¾ cup fresh ricotta
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper for garnish
- ¾ cup grated Parmesan cheese about 3 ounces
- ½ cup coarsely chopped pistachios
- ⅓ cup chopped fresh basil divided
Instructions
- Preheat oven to 400°F. Toss cauliflower with 2 tablespoons of olive oil and arrange on a parchment rimmed baking sheet. Bake for 25 – 30 minutes, stirring a few times, until lightly browned. Reserve.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for al dente, reserving ½ cup of the pasta water. While drained pasta is still warm, whisk together ¼ cup olive oil and ¼ cup lemon juice and toss with the warm pasta.
- While cauliflower is roasting, heat remaining olive oil in a large skillet over medium heat. Add shallots, sauteing until just beginning to soften, about 3 minutes. Whisk in lemon zest and honey, whisking constantly and continue cooking for 2 minutes.
- Whisk in cream and remaining ¼ cup lemon juice and simmer for 6 minutes until slightly reduced. Remove from heat and whisk in ricotta, parmesan and salt and pepper to taste.
- Add reserved pasta water in ¼ cup increments to thin sauce if needed.
- Transfer pasta to a large bowl. Add reserved cauliflower, pistachios and half of the basil and stir combine. Stir in lemon ricotta sauce, turning pasta until evenly coated.
- Serve in a large bowl or on a large platter. Garnish with remaining basil.
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