Lemon Ricotta Pasta with Fresh Basil & Cherry Tomatoes
Lemon Ricotta Pasta with Fresh Basil & Cherry Tomatoes
A light and refreshing pasta dish that balances the richness of ricotta with the tanginess of fresh lemon, the sweetness of cherry tomatoes, and the aromatic flavor of fresh basil.
Equipment
- Large Pot
- Mixing Bowl
- Chopping Board
- Knife
- Pan
Ingredients
Main Ingredients
- 8 ounces Spaghetti
- 1 cup Fresh Ricotta
- 1 Lemon (zest and juice)
- 0.5 cup Freshly Grated Parmesan Cheese
- 0.5 cup Pasta Cooking Water (reserved)
- 1 cup Cherry Tomatoes
- 0.5 cup Fresh Basil Leaves
- to taste Salt and Pepper
- 2 tablespoons Olive Oil
Instructions
Instructions
- Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Before draining, reserve half a cup of the pasta cooking water.
- In a large bowl, combine the fresh ricotta, lemon zest, lemon juice, and Parmesan cheese. Mix well until you have a creamy sauce. Add salt and pepper to taste.
- Halve the cherry tomatoes and chop the fresh basil leaves. Set aside.
- Drain the cooked spaghetti and immediately add it to the bowl with the ricotta mixture. Toss the pasta well to ensure all the strands are nicely coated with the sauce. Add a bit of the pasta cooking water if the sauce is too thick.
- Heat the olive oil in a pan over medium heat. Add the cherry tomatoes and cook for about 2 minutes until they are slightly softened.
- Add the cooked cherry tomatoes and fresh basil to the pasta. Toss everything together until well combined.
- Serve the Lemon Ricotta Pasta with Fresh Basil & Cherry Tomatoes hot, garnished with additional Parmesan cheese and a few fresh basil leaves if desired.
Notes
For a variation, you can add grilled chicken or shrimp to the pasta. You can also substitute the spaghetti with any other type of pasta you prefer.
