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Would you believe me if I told you that there is zero heavy cream used in this Creamy Lemon Pasta with Ricotta and Basil? The luxurious and silky sauce is all thanks to a combination of ricotta and starchy pasta water, which does the heavy lifting. And perhaps the best part is that the whole dish comes together in under one hour, which makes it super doable for a weeknight.
I know that a creamy pasta dish might not always be the thing that you’re craving in the middle of summer. Even though this recipe is easy enough to make year-round, the duo of bright lemon and fresh basil is light enough to enjoy during the warm weather months, so I highly recommend that you try it now. Plus, it would be delicious with grilled chicken or shrimp on top!
If you happen to have leftovers, note that the ricotta-based sauce can seize up in the fridge. Add a splash of water or broth to your pasta when reheating to make sure that the sauce is perfectly smooth and glossy!
Ingredients:
- Dry Rigatoni Pasta
- Kosher Salt
- Unsalted Butter
- Extra Virgin Olive Oil
- Shallots
- Garlic Cloves
- Crushed Red Pepper Flakes
- Dry White Wine
- Whole Milk Ricotta Cheese
- Lemon Zest
- Freshly Squeezed Lemon Juice
- Fresh Basil Leaves
- Freshly Ground Black Pepper
- Freshly Grated Parmigiano-Reggiano
Step-by-Step:
step one: cook the pasta
Bring a large pot of water to boil. Once boiling, add the rigatoni and plenty of salt (about 1 tablespoon) and cook until al dente. Reserve 1 cup of pasta water and set aside.
step two: sauté the shallots and garlic
Meanwhile, heat the butter and olive oil in a large, deep pot set over medium heat. Add the shallots, garlic, and red pepper flakes. Cook, stirring, until they begin to soften and turn translucent, 3 to 4 minutes.
step three: make the ricotta-lemon sauce
Pour in the white wine and cook, stirring, until reduced by half, about 4 minutes. Whisk in the ricotta, lemon zest, and lemon juice until very well combined and the mixture comes to a gentle simmer. Remove from the heat.
step four: toss the pasta in the sauce
Add the pasta to the sauce and toss until it is well-coated. Add 1 teaspoon salt, freshly ground black pepper, and grated Parmigiano-Reggiano. Stir to combine. Your sauce should feel a little too thick right now, even though it is coating the pasta. Add 1/4 cup of pasta water at a time, stirring, until the pasta sauce is glossy and reaches your desired consistency. I typically only use 1/4 cup of the reserved pasta water to achieve this.
step five: garnish and serve
Taste and add more salt and pepper, if desired. Stir in the basil until it just wilts. Garnish with more basil, a sprinkle of Parmigiano-Reggiano, and a few cracks of black pepper.
Recipe FAQs:
Yes! Feel free to use chicken or vegetable broth instead.
This would be great with grilled chicken, shrimp, or salmon.
The next time you’re looking for an easy, satisfying pasta recipe, I know you’ll love this Creamy Lemon Pasta with Ricotta and Basil. Tag me on social @thedefineddish so I can see your final dish!
looking for more easy pasta recipes? try these!
Creamy Sausage Rigatoni with Saffron
Sausage, Broccoli, and Pesto Pasta
Saucy Green Pasta with Calabrian Breadcrumbs
Creamy Lemon Pasta with Ricotta and Basil
Ingredients
- 1 pound dry rigatoni
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely diced shallots (from about 2 large shallots)
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 cup whole milk ricotta cheese
- zest of 1/2 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 cup torn fresh basil leaves, plus more for serving
- freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Bring a large pot of water to boil. Once boiling, add the rigatoni and plenty of salt (about 1 tablespoon) and cook until al dente. Reserve 1 cup of pasta water and set aside.
- Meanwhile, heat the butter and olive oil in a large, deep pot set over medium heat. Add the shallots, garlic, and red pepper flakes. Cook, stirring, until they begin to soften and turn translucent, 3 to 4 minutes.
- Pour in the white wine and cook, stirring, until reduced by half, about 4 minutes. Whisk in the ricotta, lemon zest, and lemon juice until very well combined and the mixture comes to a gentle simmer. Remove from the heat.
- Add the pasta to the sauce and toss until it is well-coated. Add 1 teaspoon salt, freshly ground black pepper, and grated Parmigiano-Reggiano. Stir to combine. Your sauce should feel a little too thick right now, even though it is coating the pasta. Add 1/4 cup of pasta water at a time, stirring, until the pasta sauce is glossy and reaches your desired consistency. I typically only use 1/4 cup of the reserved pasta water to achieve this.
- Taste and add more salt and pepper, if desired. Stir in the basil until it just wilts. Garnish with more basil, a sprinkle of Parmigiano-Reggiano, and a few cracks of black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
