Lemon Basil Ricotta Pasta

This Lemon Basil Ricotta Pasta blends the creaminess of ricotta with the bright, zesty flavors of lemon and fresh basil. It’s a delightful twist on traditional pasta dishes, offering a light yet satisfying meal. The combination of flavors is refreshing and perfect for any season, showcasing the balance between creamy and tangy. This dish is vegetarian and can be made gluten-free by using gluten-free pasta.

Ingredients:

• 8 oz pasta (spaghetti or your choice)
• 1 cup ricotta cheese
• 1 lemon (zested and juiced)
• 1/2 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)
• Extra basil leaves (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, chopped basil, and grated Parmesan cheese. Mix until smooth and creamy.
4. Add the cooked pasta to the skillet with garlic and toss to coat. Stir in the ricotta mixture, adding reserved pasta water as needed to create a creamy sauce.
5. Season with salt and pepper to taste. Toss in cherry tomatoes for a fresh touch.
6. Serve immediately, garnished with additional basil leaves and a sprinkle of Parmesan cheese.