Lemon-Herb Lemon Ricotta Pasta with Cherry Tomatoes
Bright, creamy pasta with fresh herbs, lemon zest, and juicy cherry tomatoes for a vibrant weeknight dinner that comes together in under 25 minutes. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, extra virgin olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 3 tbsp extra virgin olive oil
- 4 cloves, minced garlic
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup, thinly sliced fresh basil
- 2 tbsp, chopped fresh parsley
- 12 oz, halved cherry tomatoes
- 1/2 cup ricotta cheese
- 1/4 cup, pitted and sliced kalamata olives
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 tbsp lemon zest, sautéing for 1 minute until fragrant but not browned.
- Step 3: Add 12 oz halved cherry tomatoes and cook for 3 minutes until they begin to release juices and soften, stirring occasionally.
- Step 4: Stir in 2 tbsp lemon juice, 1/4 cup sliced basil, 2 tbsp chopped parsley, 1/2 cup ricotta, 1/4 cup sliced kalamata olives, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, stirring constantly, until the ricotta melts and the mixture is creamy.
- Step 5: Add the drained spaghetti to the skillet and toss vigorously with 1/4 cup reserved pasta water for 1 minute until the sauce coats every strand evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Lemon Ricotta Pasta with Cherry 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-Herb 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 Lemon-Herb 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 Lemon-Herb 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.
Is Lemon-Herb Lemon Ricotta Pasta with Cherry 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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
