Lemon Basil Ricotta Pasta

Creamy, fresh, and zesty; this 20-minute lemon basil ricotta pasta is the perfect blend of comfort and brightness. Made with simple ingredients and full of Italian flair, it's ideal for busy weeknights or laid-back entertaining.

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Course: dinner, Main Course

Cuisine: Italian, Vegetarian

Keyword: Creamy lemon basil ricotta pasta, Italian lemon basil ricotta pasta, Lemon basil ricotta pasta healthy, Lemon basil ricotta pasta recipes

Prep Time: 10

Cook Time: 10

Combine & Toss: 3

Total Time: 23

Servings:

Calories: 430kcal

Cost: $10

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition