Lemon Basil Ricotta Pasta

Lemon Basil Ricotta Pasta has become my secret for weeknight dinners that taste like a restaurant chef stopped by my kitchen. The bright, citrusy lemon partnered with creamy ricotta and fragrant basil makes every bite pop, leaving the whole table reaching for seconds.

I first whipped this up on a sunny day when I wanted something both light and cozy. It now makes repeat appearances on busy evenings or for guests who love a twist on classic Italian.

Ingredients

• Pasta: Choose dried pasta such as spaghetti linguine or penne Look for bronze-cut options for nice sauce cling
• Salt: For seasoning your pasta water Enhances all flavors of the final dish
• Whole milk Ricotta cheese: Buy high-quality ricotta that is creamy with no watery separation This creates the silkiness of the sauce
• Lemon zest: Provides vibrant aroma Use unwaxed organic lemons for the most flavorful zest
• Lemon juice: Brings tang and balance Freshly squeezed is best as bottled juice can taste dull
• Grated Parmesan cheese: Adds richness and umami Choose Parmigiano-Reggiano for authentic taste and better melting
• Extra virgin olive oil: Smooths out the sauce Reach for good olive oil with a peppery finish
• Garlic: Freshly minced gives gentle heat and fragrance
• Freshly ground black pepper: Rounds out flavors and adds subtle spice
• Fine sea salt: Enhances and brightens everything
• Fresh basil leaves: Seek out bright green basil Avoid wilted or bruised leaves for best aroma
• Extra Parmesan: For finishing at the table Always delicious to grate fresh right before serving
• Lemon wedges: Optional but add extra zing for anyone who loves citrus

Instructions

Cook the Pasta:

Fill a large pot with water and bring it to a rolling boil Once boiling add a generous handful of salt which seasons the pasta from the inside out Add your dried pasta and stir right away so it does not stick Cook just until al dente following the time on the package Taste a piece near the end for perfect bite Reserve half a cup of pasta water for the sauce before draining

Make the Ricotta Mixture:

In a roomy mixing bowl combine the ricotta cheese lemon zest fresh lemon juice grated Parmesan olive oil minced garlic black pepper and sea salt Mix the ingredients together using a spoon until everything looks evenly combined and forms a creamy base The warmth of the fresh garlic will bloom in the ricotta while the lemon and olive oil make everything glossy and light

Marry the Pasta and Sauce:

Working quickly add the hot drained pasta straight to the ricotta mixture The heat from the noodles helps the cheese melt into a silky sauce Use tongs or a wooden spoon to toss the pasta briskly so each strand gets coated Start streaming in reserved pasta water a bit at a time You want the sauce to loosen up just enough to hug the noodles without pooling at the bottom of the bowl

Fold in the Fresh Basil:

Once the sauce consistency is perfect add torn or sliced basil leaves Gently fold them through the pasta just a few times so the herb stays vibrant The aroma of basil will burst as it hits the warm noodles

Serve Finish and Enjoy:

Pile the pasta onto plates or a serving platter Top with extra Parmesan a drizzle of olive oil and extra black pepper Offer lemon wedges for squeezing at the table if you love strong citrus flavor The pasta is best eaten right away for peak creaminess

Save

My sister and I created a tradition of making this dish every early summer with basil from the garden and everyone always wants seconds

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to two days The sauce can thicken when cold so add a splash of hot water before reheating This pasta is just as tasty cold and doubles as a picnic salad Avoid freezing as the ricotta sauce can lose its creamy texture after thawing

Ingredient Substitutions

Swap ricotta for whipped cottage cheese or a plant-based alternative if you need dairy free No basil on hand Try fresh mint chives or even arugula for a different herbal note Gluten free pasta works perfectly just be sure to cook it gently to prevent mushiness

Serving Suggestions

I love to add sweet peas sautéed zucchini or a shower of baby spinach for color and nutrients This pasta pairs especially well with a crisp white wine and a simple green salad Sometimes I top it with toasted pine nuts or a handful of microgreens for crunch and flair

Cultural and Seasonal Notes

Lemon and ricotta are classic in Italian kitchens especially as the weather warms This recipe feels like an ode to summer but is delicious any time you want something bright It is lighter than heavy cream-based pastas yet still coats each bite in rich flavor

Seasonal Adaptations

Fresh summer basil gives the most aroma and vibrancy In winter try baby spinach parsley or arugula when basil is expensive or scarce Add roasted cherry tomatoes in late summer for natural sweetness

Save

A squeeze of fresh lemon and a shower of basil turns this pasta into a warm-weather favorite. Enjoy it cold the next day for a completely new flavor experience.

Recipe Questions & Answers

→ What type of pasta works best?

Spaghetti, linguine, or penne are ideal, but any dried pasta with some texture will hold the creamy sauce well.

→ Can I make it gluten-free?

Yes, simply substitute with certified gluten-free pasta for similar results and texture.

→ What does ricotta add to the dish?

Ricotta creates a creamy, rich base that balances lemon's tang and complements fresh basil.

→ How can I enhance the flavor?

Add a knob of butter, sautéed zucchini, blanched peas, or use arugula or mint instead of basil for a twist.

→ Is this suitable for vegetarians?

Yes, all primary ingredients are vegetarian-friendly — just check your Parmesan for vegetarian suitability.

→ What wine pairs well?

A crisp Pinot Grigio or Sauvignon Blanc complements the fresh, citrusy flavors beautifully.