Lemon-Ricotta Pasta with Fresh Basil and Cherry Tomatoes
Silky lemon-infused ricotta sauce coats tender pasta, complemented by fresh basil and sweet cherry tomatoes for a light Italian meal. This italian-inspired pasta ready in about 25 minutes pairs penne pasta, ricotta cheese, lemon zest 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
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 pint, halved cherry tomatoes
- 1/3 cup, chopped fresh basil leaves
- 3 tbsp olive oil
- 1 clove, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, grated Parmesan cheese
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, then drain reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Step 3: Add 1 pint halved cherry tomatoes and cook for 3-4 minutes until they start to soften. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: In a bowl, mix 1 cup ricotta cheese with 2 tsp lemon zest and 2 tbsp lemon juice until smooth.
- Step 5: Toss the drained pasta with the ricotta mixture, sautéed tomatoes, and 1/3 cup chopped fresh basil, adding reserved pasta water a few tablespoons at a time to loosen the sauce.
- Step 6: Serve topped with 1/2 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Ricotta Pasta with Fresh Basil and 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-Ricotta Pasta with Fresh Basil and 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 penne pasta from drying out.
Can I substitute ingredients in Lemon-Ricotta Pasta with Fresh Basil and 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-Ricotta Pasta with Fresh Basil and 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 Lemon-Ricotta Pasta with Fresh Basil and 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.
