Basil and Lemon Ricotta Pasta with Cherry Tomatoes
Bright and light pasta tossed in creamy ricotta, fresh basil, and zesty lemon, accented by sweet roasted cherry tomatoes. This italian-inspired pasta ready in about 30 minutes pairs spaghetti, ricotta cheese, chopped 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.
Ingredients
- 12 oz spaghetti
- 1 cup ricotta cheese
- 1/2 cup, chopped fresh basil leaves
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 2, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated parmesan cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Sprinkle 1/4 cup grated Parmesan cheese on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Basil and Lemon Ricotta Pasta with Cherry Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Basil and Lemon Ricotta Pasta with Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Basil and Lemon Ricotta Pasta with Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basil and Lemon Ricotta Pasta with Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Basil and Lemon Ricotta Pasta with Cherry Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
