Lemon Basil Ricotta Pasta (Printable version)

Creamy, vibrant pasta combines lemon, basil, and ricotta for a fresh Italian meal ready in minutes.

# What you need:

→ Pasta

01 - 12 oz dried pasta such as spaghetti, linguine, or penne
02 - Salt for pasta water

→ Ricotta Mixture

03 - 1 cup whole-milk ricotta cheese
04 - Zest of 1 lemon
05 - 2 tbsp fresh lemon juice
06 - 1/4 cup grated Parmesan cheese
07 - 2 tbsp extra-virgin olive oil
08 - 1 small garlic clove, finely minced
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp fine sea salt

→ Finish

11 - 1 cup fresh basil leaves, torn or sliced
12 - Extra Parmesan cheese, for serving
13 - Freshly ground black pepper, to taste
14 - Lemon wedges (optional)

# How To:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.
02 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan, olive oil, minced garlic, black pepper, and salt. Stir thoroughly until smooth and creamy.
03 - Add hot drained pasta directly to the ricotta mixture. Toss to coat, gradually incorporating reserved pasta water until sauce reaches a silky consistency and adheres well.
04 - Fold in the fresh basil leaves gently to retain their texture and aroma.
05 - Plate immediately, garnishing with extra Parmesan, a drizzle of olive oil, freshly ground black pepper, and lemon wedges if desired.

# Expert Advice:

01 -
  • Uses mostly pantry staples plus a few fresh ingredients
  • Ready in about 25 minutes with almost no prep
  • Perfect for spring and summer but comforting any time of year
  • Feels luxurious but is budget-friendly and easy to make
02 -
  • High in protein and calcium thanks to ricotta and Parmesan
  • Great for vegetarians and easily adapted for gluten-free or dairy-free needs
  • Leftovers keep well and taste great cold as a pasta salad
  • Fresh lemon zest is my favorite part as it brings that lively aroma to each forkful
03 -
  • Always zest lemons before juicing them as it is easier and you get all the flavor
  • Do not rush the step of tossing hot pasta with the ricotta mixture The heat is key for the sauce to emulsify and coat every strand Serve immediately for the dreamiest texture but know that cold leftovers are a treat too

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