The other night I was cruising my Google Reader and saw a tasty post for Spring Lemon Ricotta Pasta from Pam our longtime blogger friend behind Cave Cibum. Pam takes such great photos and creates wonderful recipes all the time so I was not surprised at all to see another delightful looking dish. Plus, I 110% trust anything that Pam makes, as she made the best candied bacon I’ve ever had in my life. Ever. Ever ever.
For the Spring Lemon Ricotta Pasta, Pam pretty much just whipped it up one night she was craving a light but comforting seasonal dish. I was in the same predicament so I decided to give the recipe a chance.
Here’s what you need:
• 1 pound gemelli pasta
• 16 ounces ricotta cheese
• 1 lemon, zested and juiced
• 1/4 cup finely chopped basil
• 1/4 cup finely chopped parsley
• 2 ounces prosciutto, torn into small pieces
• salt and pepper
• Parmesan cheese
Here’s what you do:
• Preheat oven to 350 degrees
• While your pasta is cooking, in a large bowl mix the ricotta cheese, lemon zest, basil, parsley, prosciutto, and salt and pepper.
• Once pasta is cooked to your liking, drain and add to the ricotta mix making sure to combine well. Transfer the ricotta and pasta mix into a baking dish.
• And top with a heaping (!!!!) portion of Parmesan cheese and the lemon juice.
• Bake for 15-20 minutes until the top is nicely browned. Pam also suggests putting the baking dish under the broiler for a few minutes at the end to brown even more.
Incorporating the fresh basil and parsley into the dish is such a great idea if you’re looking for the perfect seasonal pasta dish. With each bite I felt like I was taking a big bite out of Spring. I think Pam hit the nail on the head when she said “The herbs and lemon are what give the exciting Spring-y flavor, while the creaminess from the cheese is what you want from a comforting pasta bake.” Comforting indeed. And makes for phenomenal leftovers. What’s not to love?
What’s your go-to comfort food for the warm weather? I never seem to have a huge appetite once things start heating up!
[Chels]
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I’m totally making this! I’m going to make it in my ramekins so I can make one with meat for the man and without for me! Thank you
I crave big salads and baked beans when it gets hot! ow- and corn on the cob 
This recipe looks great. I’m wondering if you could just skip out on cooking it and serve it cold as a salad? Maybe add some arugula? Looks delicious either way, because seriously, who doesn’t like cheesy hot pasta?!
This looks really great and like you, I’m a big fan of Pam’s blog! And my go-to summer comfort food is…ice cream
I’m so glad you liked it! I love that it’s easy and yet so flavorful.
And I’m going to agree – ice cream!
wow, this sounds awesome! mmm, i’ve been craving fro yo like it’s my job now that it’s warm… i need someone to fund my habit
I always always start eating a LOT more lemon when the weather starts warming up. Lemon + pasta is one of my favorites. Also, pizza for some reason, piled high with tons of veggies!
This looks delicious to say the least! I’ve never used this pasta and will be looking for it. Warm weather go to, ice cream, hands down!
Yummy pasta! Sounds terrific with the lemony flavor!
YUM! What a great pasta dish!
this sounds so delicious! can’t wait to try this on a nice summer night!
I always always start eating a LOT more lemon when the weather starts warming up. Lemon + pasta is one of my favorites. Also, pizza for some reason, piled high with tons of veggies!
I make this without the proccuitti & parmesan & serve it cold as a sid salad!!