When you’re craving something comforting but light, this lemon basil ricotta pasta is your perfect match. It brings together the zesty brightness of fresh lemon; the fragrant lift of basil; and the creamy richness of ricotta; all in one irresistible bowl. The best part? It’s ready in just 20 minutes with ingredients you probably already have on hand.
Whether it’s a busy weeknight or a casual dinner with friends, lemon basil ricotta pasta delivers big flavor without fuss. The ricotta makes it luxuriously smooth; the citrus and herbs keep it refreshingly vibrant; and the simplicity makes it a go-to you’ll come back to again and again.
For a dish that feels elegant but is incredibly easy to make, you can’t go wrong with lemon basil ricotta pasta; quick, comforting, and always satisfying.
Why This Lemon Basil Ricotta Pasta Recipe Stands Out
There’s a reason this lemon basil ricotta pasta keeps earning rave reviews from home cooks; it strikes the perfect balance between simplicity and sophistication. It’s inspired by classic Italian cooking, where the magic comes from using fresh, high-quality ingredients; and turning them into something extraordinary without overcomplicating the process.
What makes lemon basil ricotta pasta truly shine is its vibrant flavor profile. The brightness of fresh lemon zest and juice lifts every bite; while aromatic basil adds a fragrant, herbal twist. Creamy whole milk ricotta melts right into the warm pasta, creating a rich, velvety sauce that feels indulgent but never heavy. Better yet; it delivers a solid boost of protein, making this dish a satisfying meatless option.
This lemon basil ricotta pasta isn’t just for vegetarians; it pairs beautifully with garlic bread; a crisp white wine; or a peppery arugula salad. And if you're in the mood to bulk it up, it’s a perfect sidekick to grilled chicken or fish. However you serve it, this recipe proves that elegance can come from ease, and that’s what makes it a staple you’ll keep coming back to.
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Ingredients
For the Pasta Base:
- Pasta (penne, rigatoni, or bowties)
- Whole milk ricotta cheese
- Lemons, zested and juiced
- Fresh basil leaves, chopped
- Garlic, minced
- Extra virgin olive oil
- Freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- Pasta cooking water (reserved)
Optional Add-ins:
- Red pepper flakes
- Pine nuts, toasted
- Cherry tomatoes, halved
See recipe card for quantities.
Instructions
Boil the Pasta (10 minutes)
- Fill a large pot with salted water and bring to a boil.
- Add pasta and cook according to package directions until al dente.
- Before draining, reserve ½ cup of the starchy pasta cooking water – this will help create a silky smooth sauce.
Make the Ricotta Sauce (3 minutes)
- While pasta cooks, combine ricotta cheese, lemon zest, lemon juice, minced garlic, and olive oil in a large serving bowl.
- Whisk until smooth and creamy.
- Season with salt and pepper to taste.
Combine Everything (2 minutes)
- Drain the pasta and immediately add it to the bowl with the ricotta mixture.
- Toss to coat, adding reserved pasta water a little at a time until you get a creamy consistency.
- Add chopped basil and half the Parmesan cheese, then toss gently.
Serve and Enjoy
- Transfer to serving bowls and top with remaining Parmesan, extra fresh basil, and black pepper.
- Serve immediately while hot for the best flavor and texture.
- Step 1: Boil the Pasta
Cook pasta until al dente and reserve some pasta water.
- Step 2: Make the Ricotta Sauce
Whisk ricotta, lemon juice and zest, garlic, and oil until creamy.
- Step 3: Combine and Serve
Toss hot pasta with ricotta sauce and serve with basil and cheese.
Expert Cooking Tips & Kitchen Hacks
Want to take your lemon basil ricotta pasta from good to unforgettable? These tried-and-true tips will help you master the dish with confidence; and a bit of chef-level flair.
- Temperature is Key
Don’t overheat the ricotta; it’s delicate. If it gets too hot, it can curdle and lose its creamy charm. Let the residual warmth from the just-drained pasta gently melt everything together—no direct heat needed. This keeps your lemon basil ricotta pasta velvety and smooth. - Save That Pasta Water
That cloudy, starchy pasta water isn’t waste; it’s liquid gold. A splash of it helps emulsify the sauce, making it cling beautifully to the noodles. It’s one of the easiest ways to elevate your lemon basil ricotta pasta without extra effort. - Go Fresh or Go Home
This dish is all about clean, bright flavors. Use freshly squeezed lemon juice; hand-torn basil leaves; and real Parmesan (not the kind in a can). Trust us—fresh ingredients will take the flavor of your lemon basil ricotta pasta to a whole new level. - Timing is Everything
Have your ricotta mixture prepped before the pasta is done boiling. This recipe comes together fast, and it’s best served right away; hot, creamy, and at peak flavor.
Recipe Variations & Dietary Modifications
One reason lemon basil ricotta pasta is such a go-to favorite? It’s endlessly adaptable. Whether you're adding protein, sneaking in veggies, or adjusting for dietary needs, this dish bends without ever breaking its fresh, creamy charm.
Protein Additions
Give your pasta more staying power with:
- Grilled chicken slices
- Cooked Italian sausage (try it with bowties and garlic ricotta sauce)
- Pan-seared shrimp
- Crispy pancetta or bacon bits
Vegetable Boost
Add color and nutrition with:
- Roasted asparagus
- Sautéed zucchini or squash
- Cherry or sun-dried tomatoes
- Baby spinach or arugula
Dietary Adaptations
This pasta plays nice with most diets:
- Gluten-Free: Use your favorite GF pasta
- Dairy-Free: Try vegan ricotta and nutritional yeast
- Low-Carb: Serve over zucchini noodles or spaghetti squash
- Keto-Friendly: Zoodles with extra olive oil keep it rich and satisfying
No matter how you spin it, lemon basil ricotta pasta stays bright, creamy, and crowd-pleasing.
Equipment
- Large Pot: A 6-8 quart pot ensures your pasta has room to cook evenly without sticking.
- Large Mixing Bowl: You'll need space to toss the pasta with the sauce effectively.
- Microplane Grater: Essential for getting fine lemon zest that distributes evenly throughout the dish.
- Pasta Fork or Tongs: Makes tossing and serving much easier than regular spoons.
- Fine-Mesh Strainer: For draining pasta while keeping those precious starches in the cooking water.
Storage & Meal Prep Tips
One of the great things about lemon basil ricotta pasta; aside from how quickly it comes together; is that it stores surprisingly well for a creamy dish. With just a little planning, you can enjoy those fresh, zesty flavors even on your busiest days.
- Refrigerator Storage
Store any leftover lemon basil ricotta pasta in an airtight container in the fridge for up to 3 days. In fact, the lemon and basil continue to infuse the pasta as it rests, so the flavors become even more pronounced overnight. It’s one of those dishes that tastes just as satisfying the next day. - Reheating Instructions
To reheat, warm it gently in a skillet over low heat with a splash of water or milk to help revive that creamy texture. Steer clear of the microwave if possible—it can cause the ricotta to become grainy and lose its smooth finish. - Make-Ahead Tips
Want to make dinner a breeze? You can prep the key components of your lemon basil ricotta pasta ahead of time. Zest your lemons, chop the basil, and grate your cheese a day in advance. Store them separately in airtight containers in the fridge. The ricotta mixture can also be made a few hours ahead and kept at room temperature until you're ready to toss it with the hot pasta. - Freezing Guidelines
Due to the delicate nature of ricotta, this dish doesn’t freeze well. The creamy sauce tends to separate and lose its texture once thawed. For best results, enjoy it fresh or within a few days of making.
The Silky Secret Behind Perfect Lemon Basil Ricotta Pasta
Here’s a little secret I wish someone had told me sooner; the kind chefs guard like gold. If you’ve ever wondered how restaurant pasta gets that smooth, dreamy texture, the answer might surprise you. When making lemon basil ricotta pasta, the trick is simple; let your ricotta sit out. Just 30 minutes at room temperature turns it from stiff and cold to soft and spreadable, blending effortlessly into a creamy, luxurious sauce.
And just when you think it can’t get better; drop in a tablespoon of butter at the very end. That one step adds a glossy, velvety finish that makes your lemon basil ricotta pasta taste like it came straight from a candlelit trattoria. It's a tiny tweak, but it makes a world of difference. Try it once, and you’ll never skip it again.
FAQ
What does adding lemon to pasta sauce do?
Lemon adds brightness and acidity to pasta sauce, cutting through the richness of ingredients like ricotta or butter. In lemon basil ricotta pasta, it enhances the fresh, herbal notes while giving the dish a light, summery feel. It's a simple way to elevate the flavor profile without overpowering the sauce.
Does lemon make ricotta curdle?
Lemon can cause ricotta to curdle if it’s combined over high heat. That’s why it’s best to mix room-temperature ricotta with the lemon juice off the heat or with just the residual warmth of the pasta. This keeps your lemon basil ricotta pasta creamy and smooth, not grainy.
How to serve Trader Joe's baked lemon ricotta?
Trader Joe’s baked lemon ricotta works beautifully as a spread or topping. For a pasta twist, gently fold it into warm noodles with a splash of pasta water and a bit of fresh basil. It’s a shortcut version of lemon basil ricotta pasta that still delivers lovely flavor and texture.
How to balance too much lemon in pasta?
If your pasta turns out too lemony, mellow it out with a bit more ricotta or a pat of butter. Adding a sprinkle of Parmesan or a splash of cream can also soften the acidity. These quick fixes restore balance and keep your lemon basil ricotta pasta tasting just right.
Let’s Wrap It Up with a Twist of Lemon
If you ask me, lemon basil ricotta pasta is the kind of dish that reminds you how magical simple ingredients can be. In just 30 minutes, you’ve got a bowl full of creamy, zesty, herb-kissed goodness that feels both homey and a little bit fancy. It’s one of those recipes that works whether you're feeding the family or hosting dinner guests; no stress, no fuss.
What I love most? This pasta is totally customizable. Add grilled chicken, toss in some spinach, or keep it classic—the choice is yours. It’s forgiving, pantry-friendly, and beginner-approved. And if you’re feeling inspired, pair it with a side of Creamy Cucumber Salad with Mayo or go all in with a cozy bowl of Creamy Lemon Orzo Pasta for a lemon-lover’s dream combo.
So go ahead—give this dish a try tonight. Don’t forget to pin it, pass it along to a pasta-loving friend, and drop your creative spins in the comments. I can’t wait to see how your version of lemon basil ricotta pasta turns out!
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Pairing
These are my favorite dishes to serve with this Lemon Basil Ricotta Pasta Recipe:
Lemon Basil Ricotta Pasta
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Microplane Grater
- 1 Tongs or pasta fork
- 1 Fine-mesh strainer
Ingredients
Pasta Base
- 1 lb Pasta Penne, rigatoni, or bowties
- 1.5 cups Whole milk ricotta
- 2 Lemons Zested and juiced
- ¼ cup Fresh basil Chopped
- 3 Garlic cloves Minced
- 3 tablespoon Extra virgin olive oil
- ½ cup Parmesan cheese Freshly grated
- Salt and pepper To taste
- ½ cup Pasta water Reserved from boiling
Optional Add-ins
- ¼ cup Pine nuts Toasted
- 1 cup Cherry tomatoes Halved
- Red pepper flakes Optional
Instructions
- Boil pasta in salted water until al dente; reserve some water before draining.
- In a bowl, whisk ricotta, lemon zest and juice, garlic, olive oil, salt, and pepper.
- Add pasta to ricotta mixture; toss with basil, Parmesan, and reserved pasta water.
- Serve hot with extra Parmesan and fresh basil.
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