Lemon-Basil Ricotta Pasta with Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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.

Al dente pasta tossed in a light, fresh lemon and basil ricotta sauce, topped with crunchy toasted pine nuts for texture. This Italian-inspired pasta recipe, ready in about 20 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: 10 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

12 oz spaghetti
1 cup ricotta cheese
1/2 cup, chopped fresh basil leaves
1 tbsp lemon zest
2 tbsp lemon juice
3 tbsp extra virgin olive oil
2 cloves, minced garlic
1/4 cup toasted pine nuts
1 tsp salt
1/2 tsp black pepper
1/4 cup grated, for garnish parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Remove from heat.
Step 3: 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 garlic-infused olive oil. Stir to combine.
Step 4: Add the drained pasta to the ricotta mixture along with 1/4 cup reserved pasta water. Toss vigorously until the sauce coats the pasta evenly and is creamy. Add more pasta water if needed.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Top with 1/4 cup toasted pine nuts and 1/4 cup grated Parmesan cheese before serving.