Lemon-Basil Ricotta Pasta with Sun-Dried Tomatoes
Light and bright ricotta pasta tossed with aromatic lemon and fresh basil, accented by chewy sun-dried tomatoes for a flavorful vegetarian dish. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, ricotta cheese, chopped sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 sun-dried tomatoes in oil
- 1/3 cup chopped fresh basil leaves
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 minced garlic cloves
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 2: 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 3: Add 1/2 cup chopped sun-dried tomatoes and sauté for 2 minutes to warm through.
- Step 4: Reduce heat to low, then stir in 1 cup ricotta cheese, 1 tbsp lemon zest, 2 tbsp lemon juice, 1/3 cup chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Stir gently until combined.
- Step 5: Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Toss gently for 1-2 minutes until the ricotta mixture coats the pasta evenly.
- Step 6: Remove from heat and 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 Lemon-Basil Ricotta Pasta with Sun-Dried Tomatoes 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 Sun-Dried 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 penne pasta from drying out.
Can I substitute ingredients in Lemon-Basil Ricotta Pasta with Sun-Dried 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 Lemon-Basil Ricotta Pasta with Sun-Dried 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.
Is Lemon-Basil Ricotta Pasta with Sun-Dried Tomatoes 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.
