Lemon-Basil Ricotta Pasta with Cherry Tomatoes and Toasted Pine Nuts
Al dente pasta tossed in a bright lemon-basil ricotta sauce, studded with roasted cherry tomatoes and crunchy toasted pine nuts. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, 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 penne pasta
- 1 cup ricotta cheese
- 1/2 cup, chopped fresh basil leaves
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 cups, halved cherry tomatoes
- 3 tbsp olive oil
- 1/4 cup pine nuts
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, optional grated Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 2: While the pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups halved cherry tomatoes and 2 minced garlic cloves, sauté for 5-6 minutes until tomatoes soften and begin to blister.
- Step 3: In a small dry pan over medium heat, toast 1/4 cup pine nuts, shaking the pan frequently for 3-4 minutes until golden and fragrant. Remove from heat.
- Step 4: In a large mixing bowl, combine 1 cup ricotta cheese, 1/2 cup chopped fresh basil, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Add the drained pasta and sautéed tomatoes with their juices to the ricotta mixture. Toss thoroughly, adding reserved pasta water a few tablespoons at a time to loosen the sauce to a creamy consistency.
- Step 6: Drizzle remaining 1 tbsp olive oil over the pasta, stir in toasted pine nuts, and sprinkle with 1/4 cup grated Parmesan cheese if desired. Serve warm garnished with extra basil leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Basil Ricotta Pasta with Cherry Tomatoes and Toasted Pine Nuts take to make?
Total time is about 25 minutes (10 min prep + 15 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 Lemon-Basil Ricotta Pasta with Cherry Tomatoes and Toasted Pine Nuts?
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 penne pasta from drying out.
Can I substitute ingredients in Lemon-Basil Ricotta Pasta with Cherry Tomatoes and Toasted Pine Nuts?
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 Lemon-Basil Ricotta Pasta with Cherry Tomatoes and Toasted Pine Nuts 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.
Is Lemon-Basil Ricotta Pasta with Cherry Tomatoes and Toasted Pine Nuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
