Pasta With Lemon, Herbs and Ricotta Salata Recipe (2024)

Bowing to the dictates of the pantry, I used fresh basil and a bit of parsley instead of marjoram, as well as adopting the suggestion of another commenter to use anise seeds in the absence of fresh fennel. For the same reason, I replaced the ricotta salata with freshly flaked parmesan, and the pappardelle with butterfly pasta. All these substitutions worked splendidly. In addition, I cooked one clove of garlic with the broth, and crushed a second (raw) clove into the hot broth for more zing.

It's ricotta that has been pressed and dried so it can be shaved or grated.

I prepared this dish tonight. It was delectable, light, flavorful and ultimately satisfying. (I'm not taking back the 2 lbs of pasta statement - I cooked 4 pappardelle nests at 4.6 oz and it was plenty for two). I didn't have any fresh fennel so I pulverized some fennel seed in my mortar & pestle and added it to the broth; additionally, I used mint and chives. I served it with bruschetta rubbed with garlic and fresh tomato. we drank a Pinot Grigio from Friuli. A lovely meal - great recipe.

Absurd! Totally different recipe

It's a cheese with mild flavor. It has the look & texture of feta (but not the taste). I buy it at Whole Foods in the specialty cheese dept.

lol, i am sure it was great, but with this level of substitution, you really are dealing with a whole new recipe. it's like saying, "i followed the recipe, except i changed all the ingredients!"

I could not find the Ricotta Salata so used Mexican Cojita cheese and it worked!

It's ricotta that has been pressed and dried so it can be shaved or grated. Cheese. Sort of like a not tangy Feta, Can be sliced or crumbled.

I am sure it worked but what good is that to the poor new cook who just wants to know about THIS recipe? people please review the recipes as they are then make your adjustments to show off.

A wonderful spring dish! Had to make a few substitutions: feta for the ricotta, and fresh basil for the marjoram, but wow!! This pasta has a bright, fresh flavor and was the perfect accompaniment to my butter-poached petrale sole and roasted asparagus. This will enter permanent rotation at our table.

Outstanding recipe. Used 1.5 lemons for an extra lemony flavor, and grinded fennel seeds in place of fresh fennel.

Easy and really tasty! Based on the contents of the pantry, subbed parm for ricotta and used fresh parsley and basil for the herbs. Threw some shrimp in with the pasta while it was boiling for a little protein. Definitely making this again.

My Husband got Ricotta Fresca instead of Ricotta Salta , I used it as a base for the bowl before I put pasta in and crumbled some quality parmesan cheese. it was delicious ,one of the best Pasta's ever...Oh,I used the Tarragon.

Cook broth down more and make pasta more al dente before draining.

I first made this recipe 20 years ago and the flavors still haunt me today. It's so different than anything else you've tasted. Do not substitute. It's perfect!

Loved this dish. I went the tarragon route, and I’m grateful that I really like tarragon because it was *close* to overpowering the other ingredients.

Made with angel hair. Really delicious. Followed exactly otherwise.

To all the commenters who are grumpy about hearing about recipe alterations, I love them! Sometimes we all have to make tweaks and substitutions and hearing about how other people’s creative license turns out encourages me to get creative too. Stick to the recipe or don’t- it’s all valuable. I might throw a little crumbled Italian sausage into this since I have some languishing in my fridge and I bet it’ll be delicious.

I didn’t care for this recipe as written because it wasn’t brothy enough and I didn’t care for the flavor of the marjoram. However, it had potential so I will try again using others’ suggestions of using more broth and subbing basil for the marjoram. (Note: I used vegetable broth instead of chicken broth to make it vegetarian and served with grilled tofu.)

Any tips on exactly how much salt to add to the broth? If not exact then at least approximate? "To taste" and "highly seasoned" are not very helpful measurements for us less-experienced chefs.

Made this tonight - it came out yum. thank you~

My SO isn't a fan of strong lemon flavor, so I ask readers how they found the lemon taste? Perhaps Meyer lemon zest is milder, as is the juice...

Can you use just plain Ricotta and some grated Parmesan or Romano cheese?

I cut noodles down to eight ounces or would double the sauce part of the recipe.I did not have Ricotta Salada, only R. Fresca. I crumbled 3 ounces of feta Iñigo 3 ounces of the Ricotta Fresca. Delicious.

My Husband got Ricotta Fresca instead of Ricotta Salta , I used it as a base for the bowl before I put pasta in and crumbled some quality parmesan cheese. it was delicious ,one of the best Pasta's ever...Oh,I used the Tarragon.

Quick and tasty with ingredients on hand

Easy and really tasty! Based on the contents of the pantry, subbed parm for ricotta and used fresh parsley and basil for the herbs. Threw some shrimp in with the pasta while it was boiling for a little protein. Definitely making this again.

Pretty tasty, added more garlic and a tad of cornstarch to thicken the sauce. Subbed rosemary for mint & marjoram.

Cook broth down more and make pasta more al dente before draining.