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Creamy Lemon Ricotta Pasta Recipe Easy Homemade Dinner with Fresh Basil

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A quick and easy creamy lemon ricotta pasta with fresh basil that balances bright lemon zing with smooth ricotta creaminess, perfect for a comforting yet light weeknight dinner.

Ingredients

Scale
  • 12 oz (340 g) spaghetti or your favorite long pasta
  • 1 cup (240 g) whole milk ricotta cheese
  • Zest and juice of 1 large lemon
  • 1/2 cup loosely packed fresh basil, chopped
  • 2 cloves garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup (50 g) freshly grated Parmesan cheese (optional)
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of spaghetti and cook until al dente, about 8-10 minutes (check package instructions). Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.
  3. Add lemon zest and juice of 1 large lemon to the skillet. Stir and let warm through for 30 seconds to release aroma.
  4. In a small bowl, whisk together 1 cup (240 g) ricotta cheese and about 1/2 cup (120 ml) of the reserved pasta water to create a creamy, silky sauce.
  5. Add the drained pasta to the skillet with garlic and lemon. Pour the ricotta mixture over it and gently toss with tongs or a spatula. Add more pasta water as needed to loosen the sauce; it should be creamy but not runny.
  6. Stir in 1/2 cup (50 g) freshly grated Parmesan cheese, and season with salt and freshly cracked black pepper to taste. Add a pinch of red pepper flakes if desired.
  7. Remove skillet from heat and fold in about 1/2 cup chopped fresh basil to keep it bright and fragrant.
  8. Serve immediately, optionally drizzling with extra olive oil or sprinkling more Parmesan.

Notes

Reserve pasta water to create a silky sauce with ricotta. Avoid burning lemon zest by stirring constantly and adding it after garlic. Fold in basil off heat to preserve color and aroma. Use whole milk ricotta for best creaminess. If ricotta is watery, drain it before use. Parmesan adds umami but can be omitted or substituted.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, easy dinner, fresh basil, quick pasta recipe, weeknight dinner, vegetarian pasta

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