06/18/2026
Inspired by the wonderful flavors of Southern Italy 🇮🇹, this easy and remarkably delicious pasta comes together in just minutes. Bright, zesty lemon brings the sunshine of Naples and the Amalfi Coast to your table, while creamy ricotta creates the perfect balance—rich, cool, and comforting.
Simple ingredients, big flavor, and a taste of an Italian summer in every bite. 🍋🍝
Perfect for a weeknight dinner, an al fresco gathering, or anytime you’re craving a little Mediterranean magic.
This week’s Friday Four newsletter recipe and here:
Lemon Ricotta Pasta
16 OZ Fettuccini or Tagliatelle
1 Cup Ricotta Cheese
1⁄2 Cup Extra Virgin Olive Oil, plus more for garnish
1⁄2 Cup Grated Pecorino Cheese, (or Parmesan Reggiano), plus more for serving
Zest from 1 Large Lemon
Juice from 1 Large Lemon, (about 2 – 3 TB or to taste)
Sea Salt and Freshly Ground Pepper
1⁄4 Tsp Red Pepper Flakes
Chopped Basil or Oregano for Garnish
Step One
Cook the pasta as the package directs, drain and reserve 1 cup pasta water. Return the pasta to the pot.
Step Two
In a bowl, whisk the ri- cotta, oil, cheese, lemon zest and juice together. Season with salt, pepper and red pepper flakes.
Step Three
Add the ricotta mixture to the pasta in the pot and add 1⁄4 cup pasta water and toss, adding more pasta water as needed.
And Serve it up with a yummy glass of Donnachiara Greco Di Tufo
Lemon ricotta pasta and Donnachiara Greco di Tufo are a natural pairing. The wine’s bright notes of lemon zest, white peach, and minerality play perfectly with the pasta’s creamy texture and fresh citrus flavors. Crisp acidity keeps everything light and balanced, cutting through the richness of the ricotta while highlighting the dish’s vibrant character. It’s the kind of pairing that feels sunny, refreshing, and effortlessly delicious from the first bite to the last sip
