This lemon ricotta pasta with fresh basil is a quick and easy dinner option that you can make in under 30 minutes! It’s light, refreshing, and flavorful. It makes a great meal on its own or pairs well with grilled chicken or shrimp for a more satisfying dish.
This lemon ricotta pasta is creamy, tangy, and bursting with fresh flavors. It has summer vibes and flavors, yet we think it can be enjoyed all year round! It’s quick to prepare, making it perfect for those busy weekdays. We also love this Creamy Ricotta Fettuccine Alfredo with Chicken pasta and this simple Flavorful Mushroom Pasta. Both are great and quick meal options.
Ingredients you will need for this recipe:
- 16 ounces of your favorite pasta
- ¼ cup olive oil, divided
- 4-5 cloves garlic, minced
- 16 ounces ricotta cheese
- ½ cup grated parmesan, plus more for topping-optional
- Juice of one large lemon, or two small lemons
- Zest of one lemon
- ½ teaspoon freshly ground black pepper, plus more for topping-optional
- 2 tablespoons fresh basil, chopped
How to make lemon ricotta pasta:
Start by cooking your 16 ounces of pasta according to the package instructions. Be sure to add salt to the water and cook the pasta for about 2 minutes less than the recommended time if you prefer al dente texture!
Before you drain it, save about 1 cup of the starchy pasta water and set it aside. Drain the pasta, but don’t rinse it!
While the pasta is cooking, mix the lemon ricotta sauce. In a big bowl, combine the 16 ounces ricotta, 1/2 cup grated parmesan, 2 tablespoons of olive oil, lemon juice from 1 lemon, lemon zest, and 1/2 teaspoon freshly ground black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the 4-5 cloves minced garlic and sauté for about 3 minutes until it’s soft and fragrant.
Next, mix in the ricotta sauce, cooking for 2-3 minutes until the sauce is warmed.
Add the al dente pasta, fresh basil, and ½ cup of the reserved pasta water to the skillet, gently tossing everything together for 1-2 minutes until the sauce thickens a bit and coats the pasta. If it’s too thick, just add a splash more of the pasta water.
Since the pasta water and the cheese is salty, wait to season the ricotta sauce until after everything mixed. Once everything is combined, give it a taste and adjust the seasonings if needed.
Top it off with fresh basil and a little extra parmesan cheese! Serve away.
RECIPE NOTES: This recipe is for 16 ounces of pasta (one package) and makes four servings. You can use any pasta you prefer. Penne, rigatoni, spaghetti, or ziti work great, the choice is yours.
The texture of this dish is best when you serve it right away. This lemon ricotta pasta shines when the pasta is freshly cooked and warm, especially since you use the pasta water to make the sauce. You can save it for later, but just know it tends to dry out a bit.
Storing leftovers:
If you have leftovers, you can enjoy it the next day for a quick and easy lunch. Just keep in mind it won’t be as vibrant as it was fresh. The pasta is at its best when it’s hot and the sauce is fresh off the stove. It tends to get a bit gummy as it sits, especially once it cools down. Here’s how to make those leftovers a bit better:
Leftovers can dry out over time, especially in the fridge. You can keep the pasta for about 2 days in the fridge, but it will lose some moisture.
To reheat, just add a splash of milk while warming it up on the stovetop, and sprinkle in a little salt to bring back the flavors. Top it off with freshly grated Parmesan cheese!
Lemon Ricotta Pasta Recipe
This lemon ricotta pasta with fresh basil is a quick and easy dinner option that you can make in under 30 minutes! It’s light, refreshing, and flavorful. It makes a great meal on its own or pairs well with grilled chicken or shrimp for a more satisfying dish.
Ingredients
- 16 ounces of your favorite pasta
- ¼ cup olive oil, divided
- 4-5 cloves garlic, minced
- 16 ounces ricotta cheese
- ½ cup grated parmesan, plus more for topping-optional
- Juice of one large lemon, or two small lemons
- Zest of one lemon
- ½ teaspoon freshly ground black pepper, plus more for topping-optional
- 2 tablespoons fresh basil, chopped
Instructions
Start by cooking your 16 ounces of pasta according to the package instructions. Be sure to add salt to the water and cook the pasta for about 2 minutes less than the recommended time if you prefer al dente texture!
Before you drain it, save about 1 cup of the starchy pasta water and set it aside. Drain the pasta, but don’t rinse it! While the pasta is cooking, mix the lemon ricotta sauce.
In a big bowl, combine the 16 ounces ricotta, 1/2 cup grated parmesan, 2 tablespoons of olive oil, lemon juice from 1 lemon, lemon zest, and 1/2 teaspoon freshly ground black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the 4-5 cloves minced garlic and sauté for about 3 minutes until it’s soft and fragrant. Next, mix in the ricotta sauce, cooking for 2-3 minutes until the sauce is warmed.
Add the al dente pasta, fresh basil, and ½ cup of the reserved pasta water to the skillet, gently tossing everything together for 1-2 minutes until the sauce thickens a bit and coats the pasta. If it’s too thick, just add a splash more of the pasta water.
Since the pasta water and the cheese is salty, wait to season the ricotta sauce until after everything mixed. Once everything is combined, give it a taste and adjust the seasonings if needed.
Top it off with fresh basil and a little extra parmesan cheese! Serve away.
Notes
This recipe is for 16 ounces of pasta (one package) and makes four servings. You can use any pasta you prefer. Penne, rigatoni, spaghetti, or ziti work great, the choice is yours.
The texture of this dish is best when you serve it right away. This lemon ricotta pasta shines when the pasta is freshly cooked and warm, especially since you use the pasta water to make the sauce. You can save it for later, but just know it tends to dry out a bit.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 570Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 46mgSodium: 378mgCarbohydrates: 60gFiber: 5gSugar: 10gProtein: 24g
The nutritional information provided for the recipes on this blog is an estimate and is based on standard ingredient portions. Actual nutritional values may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For precise dietary needs or concerns, please consult a healthcare professional or nutritionist.
