What pasta types work best for this dish?

Spaghetti, linguine, or penne are ideal as they hold the creamy sauce well and provide good texture balance.

How can I make the sauce creamier?

Gradually adding reserved pasta water while tossing helps achieve a silky, smooth coating on the noodles.

Yes, fresh arugula or mint can be used for different flavor profiles and herbal brightness.

Lemon zest adds aromatic oils while juice brings tanginess, balancing the richness of ricotta and Parmesan.

Use certified gluten-free pasta and substitute dairy-free ricotta alternatives while omitting Parmesan or replacing it with nutritional yeast.

A bright and creamy pasta dish featuring tangy lemon, fresh basil, and luscious ricotta cheese—perfect for a refreshing and satisfying meal.

This dish has become a staple in my kitchen for its fresh flavors and ease of making on busy weeknights.

Pasta: 350 g (12 oz) dried pasta (such as spaghetti, linguine, or penne), salt for pasta water
Ricotta Mixture: 250 g (1 cup) whole-milk ricotta cheese, zest of 1 lemon, juice of 1 lemon (about 2 tbsp), 40 g (1/4 cup) grated Parmesan cheese, 2 tbsp extra-virgin olive oil, 1 small garlic clove finely minced, 1/4 tsp freshly ground black pepper, 1/4 tsp fine sea salt
To Finish: 25 g (1 cup) fresh basil leaves torn or sliced, extra Parmesan for serving, freshly ground black pepper to taste, lemon wedges (optional)

Step 1:: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (1/2 cup) of pasta cooking water then drain the pasta.
Step 2:: While the pasta cooks in a large mixing bowl combine ricotta cheese lemon zest lemon juice Parmesan olive oil garlic black pepper and salt. Mix until smooth and creamy.
Step 3:: Add the hot drained pasta directly to the ricotta mixture. Toss well to coat adding reserved pasta water little by little until a silky sauce forms and clings to the noodles.
Step 4:: Gently fold in the fresh basil leaves.
Step 5:: Serve immediately garnished with extra Parmesan a drizzle of olive oil more black pepper and lemon wedges if desired.

My family loves gathering around this dish especially when the fresh basil is from our garden making the meal even more special.

Try adding blanched peas sautéed zucchini or baby spinach for more vegetables or substitute basil with fresh arugula or mint for a different flavor.

This pasta pairs beautifully with a crisp Pinot Grigio or Sauvignon Blanc enhancing the lemon and basil notes.

Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to avoid curdling the ricotta.

With its fresh ingredients and simple technique this pasta is a vibrant meal ready in under 30 minutes.

→ What pasta types work best for this dish?: Spaghetti, linguine, or penne are ideal as they hold the creamy sauce well and provide good texture balance.
→ How can I make the sauce creamier?: Gradually adding reserved pasta water while tossing helps achieve a silky, smooth coating on the noodles.
→ Can I substitute fresh basil with other herbs?: Yes, fresh arugula or mint can be used for different flavor profiles and herbal brightness.
→ What is the purpose of lemon zest and juice?: Lemon zest adds aromatic oils while juice brings tanginess, balancing the richness of ricotta and Parmesan.
→ How to adjust for dietary restrictions like gluten-free or dairy-free?: Use certified gluten-free pasta and substitute dairy-free ricotta alternatives while omitting Parmesan or replacing it with nutritional yeast.