Save A bright and creamy pasta dish featuring tangy lemon, fresh basil, and luscious ricotta cheese—perfect for a refreshing and satisfying meal.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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The first time I made this lemon basil ricotta pasta, it immediately became a weeknight favorite. The combination of silky ricotta, fragrant basil, and zesty lemon is so uplifting and never feels heavy.
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Ingredients
- 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)
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Instructions
- Boil Pasta:
- 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.
- Mix Ricotta Sauce:
- 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.
- Combine Pasta & Sauce:
- 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.
- Add Basil:
- Gently fold in the fresh basil leaves.
- Serve:
- Serve immediately, garnished with extra Parmesan, a drizzle of olive oil, more black pepper, and lemon wedges if desired.
Save It's always a hit at family gatherings—even picky eaters love the fresh flavors and creamy sauce. We often make it together for a cozy dinner and reminisce about summer trips to Italy.
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Serving Suggestions
Pair this pasta with a simple green salad or grilled vegetables for a balanced meal. It also shines as a side dish alongside baked chicken or roasted fish.
Substitutions & Variations
For a twist, try arugula or mint instead of basil, or add in blanched peas, sautéed zucchini, or baby spinach for more color and nutrients.
Nutrition Facts
Each serving provides 420 calories, 15 g fat, 54 g carbohydrates, and 17 g protein. Using whole-wheat or gluten-free pasta can add more fiber or accommodate dietary needs.
Save 
Top with plenty of fresh basil and a squeeze of extra lemon before serving. Enjoy this simple yet restaurant-worthy pasta any night of the week!
