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A bowl of creamy lemon ricotta pasta finished with parmesan and fresh basil.
← ALL RECIPESWeeknight VISUAL RECIPE

Lemon Ricotta Pasta

Creamy, zesty, and fresh, with bright lemon, rich ricotta, and a little garden basil.

◉2 servings◷30 min✳Easy
A COOKFLOW ORIGINAL
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THE RECIPE, AT A GLANCE

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01Ingredients9
02Prepare & cook2
PREP

Mix

Stir ricotta, Parmesan, olive oil, lemon zest and juice, and black pepper until smooth.

USESWhole milk ricotta · Parmesan, finely grated · Extra-virgin olive oil · Lemon zest and juice · +1 more
COOK

Boil

Cook pasta in salted boiling water until just al dente. Reserve pasta water, then drain.

◷ 8–10 min
USESShort pasta · Water · Fine salt
03Bring it together1
FINISH

Toss

Fold hot pasta into the ricotta mixture off heat. Add pasta water until glossy, then fold in basil.

COMES TOGETHERlemon ricotta mixturecooked pasta
USESFresh basil, torn
Ingredients Preparation Cooking FinishCheck an action to complete it and everything it depends on.
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A first-draft recipe. Please use your judgment and let us know what you discover.

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