lemon ricotta pasta with herbs (Printable Version)
Creamy ricotta, lemon zest, and fresh basil create a bright, satisfying pasta with simple flavors.
# What You’ll Need:
→ Main Components
01 - 12 ounces dry pasta
02 - 1 cup whole-milk ricotta cheese
03 - Zest and juice of 1 medium lemon
04 - 2 tablespoons extra-virgin olive oil
05 - 1/4 cup freshly chopped basil or parsley
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, and olive oil. Season with salt and black pepper, whisking until smooth.
03 - Add hot drained pasta to the bowl with the ricotta mixture. Toss to coat, adding reserved pasta water as needed for desired creaminess. Fold in chopped basil or parsley before serving.
# Additional Tips::
01 -
- Relies on just a handful of pantry and fridge staples
- Comes together in less than half an hour
- Tastes like spring no matter the season
- Easily customized with different herbs or veggies
02 -
- Packed with protein and calcium thanks to ricotta cheese
- Lemon zest adds vitamin C and punchy flavor without extra calories
- A beautiful vegetarian option that does not feel like a compromise
- Ricotta is one of my favorite ingredients ever I remember watching my grandmother make it from scratch and now whenever I use it in this dish the creamy texture and fresh milkiness always make me think of her kitchen
03 -
- Do not skip salting your pasta water. It is the only chance to flavor the pasta itself
- Finely zest the lemon right over the bowl to catch every bit of oil and aroma
- Taste the sauce before tossing the pasta sometimes I add a little more oil or an extra pinch of salt to brighten things up