Lemon Ricotta Pasta with Fresh Basil | CookOS

Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta with Fresh Basil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb fusilli pasta; 15 oz fresh ricotta cheese; 1/2 cup reserved pasta water, or as needed; 1 lemon, zested and juiced; 1/4 cup Pecorino Romano cheese, freshly grated; 1/4 cup fresh basil leaves; salt, to taste; freshly ground black pepper, to taste; lemon slices, for garnish

Lemon ricotta pasta is a creamy, no-cook Italian pasta featuring fresh ricotta, bright lemon juice and zest, and salty Pecorino Romano cheese that comes together in minutes.

🌍Italian 🏷️Lemon ricotta pasta 🏷️Pasta 🏷️Ricotta 🏷️Lemon 🏷️Pecorino romano

About·Privacy·Terms

🏷️No-cook sauce

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

15 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

1 lb fusilli pasta
15 oz fresh ricotta cheese
1/2 cup reserved pasta water, or as needed
1 lemon, zested and juiced
1/4 cup Pecorino Romano cheese, freshly grated
1/4 cup fresh basil leaves
salt, to taste
freshly ground black pepper, to taste
lemon slices, for garnishoptional

9 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Cook pasta in a large pot of salted boiling water according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.
2
While the pasta cooks, prepare the sauce. In a large serving bowl, add the ricotta cheese.
3
Pour in about 1/2 cup of the hot, reserved pasta water and stir until the ricotta becomes a creamy sauce.
4
Squeeze in the lemon juice and add the lemon zest.
5
Add a generous pinch of salt, the freshly grated Pecorino Romano cheese, and a few grinds of black pepper.
6
Stir everything together until the sauce is smooth and well combined.
7
Add the drained, cooked pasta to the bowl with the sauce.
8
Tear the fresh basil leaves and add them to the pasta.
9
Toss everything to coat the pasta evenly, adding more pasta water as needed to reach your desired consistency.
10
Garnish with additional lemon zest, fresh lemon slices, and another crack of black pepper before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Reserve pasta water before draining—the starch is essential for emulsifying the ricotta sauce into a silky coating.
Toss hot pasta with the ricotta mixture immediately off heat; the residual warmth will cream the sauce without curdling it.
Use fresh ricotta and freshly grated Pecorino Romano for bright, complex flavor; pre-grated cheese contains anti-caking agents that dull the sauce.
Zest the lemon before juicing to avoid losing flavorful oils; add zest directly to ricotta to bloom flavor before combining with pasta.

Substitutions

Pecorino Romano → Parmigiano-Reggiano (milder, less salty; use same amount)
Fresh basil → fresh mint or flat-leaf parsley (different herbaceous note)
Ricotta → mascarpone (richer; use slightly less as it's denser)

Storage & make-ahead

Store leftovers in an airtight container refrigerated up to 2 days; reheat gently over low heat with a splash of pasta water to restore creaminess.

Common Questions

Can I make lemon ricotta pasta ahead of time?

The sauce is best tossed with hot pasta just before serving to maintain creaminess. Prepare ricotta mixture up to 2 hours ahead and refrigerate; toss with freshly cooked pasta when ready to eat.

What type of ricotta cheese should I use?

Use whole-milk fresh ricotta cheese for the creamiest texture. Avoid ricotta that's too wet or whey-based; drain if excess liquid is present.

How much pasta water should I add?

Start with 1/4 cup reserved starchy pasta water and add more gradually until the sauce reaches a silky, coating consistency. You may not need the full 1/2 cup.