Basil and Lemon Ricotta Pasta with Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and light pasta tossed in creamy ricotta, fresh basil, and zesty lemon, accented by sweet roasted cherry tomatoes. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, ricotta cheese, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 15 minutes until blistered and soft.
  2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain.
  3. Step 3: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: In a large bowl, combine 1 cup ricotta cheese, 1/2 cup chopped fresh basil, 1 tbsp lemon zest, 2 tbsp lemon juice, and the roasted tomatoes. Add the cooked spaghetti and toss with reserved pasta water as needed to create a creamy sauce.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Sprinkle 1/4 cup grated Parmesan cheese on top before serving.

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