Creamy Lemon Ricotta Pasta with Fresh Basil

Would you believe that this Creamy Lemon Pasta with Ricotta and Basil contains no heavy cream? The sauce gets its silky, luxurious texture from whole-milk ricotta whipped together with starchy reserved pasta water. Bright lemon and fresh basil keep the dish light and vibrant, while the ricotta creates a rich mouthfeel without heavy cream. The recipe comes together quickly—well under an hour—making it a great option for weeknight dinners, casual gatherings, or when you want a fast but impressive pasta dish.

This lemon-ricotta pasta is versatile and seasonless: the lemon and basil lighten the dish for warm-weather meals, but the creamy texture makes it comforting in cooler months too. Serve it on its own or top with simply grilled chicken, shrimp, or salmon for an easy protein boost. It also pairs well with a crisp green salad or roasted vegetables for a balanced dinner.

If you have leftovers, the ricotta-based sauce can thicken and firm up in the refrigerator. Reheat gently in a skillet or microwave with a splash of reserved pasta water, broth, or a little olive oil to coax the sauce back to a glossy, smooth consistency. Stir while warming until it reaches the right texture.

Ingredients:

• 1 pound dry rigatoni pasta
• 1 teaspoon kosher salt, plus more to taste for cooking pasta
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup finely diced shallots (about 2 large shallots)
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine (or substitute low-sodium chicken or vegetable broth)
• 1 cup whole-milk ricotta cheese
• Zest of 1/2 lemon
• 1/4 cup freshly squeezed lemon juice (about 1–2 lemons)
• 1 cup torn fresh basil leaves, plus extra for serving
• Freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

Step-by-Step:

step one: cook the pasta

Bring a large pot of water to a rolling boil. Add about 1 tablespoon kosher salt (the water should taste noticeably salty) and the rigatoni. Cook the pasta until al dente according to package instructions. Before draining, reserve 1 cup of the starchy pasta water; this will help emulsify the sauce and create a silky finish.

step two: sauté the shallots and garlic

While the pasta cooks, heat the butter and olive oil in a large, deep skillet or pot over medium heat. Add the finely diced shallots, minced garlic, and crushed red pepper flakes. Sauté, stirring frequently, until the shallots are soft and translucent, about 3–4 minutes. This gentle sauté builds the savory base for the ricotta sauce.

step three: make the ricotta-lemon sauce

Pour in the white wine (or broth) and cook, stirring, until the liquid reduces by about half, roughly 3–4 minutes. Reduce the heat to low and whisk in the ricotta, lemon zest, and lemon juice until the mixture is smooth and begins to warm through. Remove the pan from the heat once the sauce is well combined and just starting to simmer; excessive heat can make ricotta separate.

step four: toss the pasta in the sauce

Transfer the drained rigatoni into the ricotta-lemon sauce and toss gently until the pasta is evenly coated. Season with 1 teaspoon kosher salt (adjust to taste), a generous grind of black pepper, and the grated Parmigiano-Reggiano. The sauce may feel a bit thick at this stage; add the reserved pasta water gradually—about 1/4 cup at a time—stirring after each addition until the sauce becomes glossy and coats the pasta smoothly. Typically only 1/4 to 1/2 cup of the reserved water is needed, depending on your desired consistency.

step five: garnish and serve

Taste and adjust seasoning as needed. Remove from the heat and fold in the torn basil leaves until they just wilt. Serve immediately, garnished with additional basil, an extra sprinkle of Parmigiano-Reggiano, and a few more cracks of black pepper. For a heartier plate, top with grilled chicken, sautéed shrimp, or roasted salmon.

Recipe FAQs:

If you try this recipe, tag @thedefineddish so I can see how it turned out. This Creamy Lemon Pasta with Ricotta and Basil is an easy, satisfying option when you want a bright, creamy pasta that doesn’t rely on heavy cream.

Recipe Details

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Servings: 4 (up to 6)

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The sauce will thicken as it cools; reheat gently on the stove over low heat, adding a splash of reserved pasta water, broth, or a little olive oil to loosen the sauce and restore its glossy texture. Stir frequently until heated through.

Notes & Tips

• For the creamiest sauce, use whole-milk ricotta and avoid overheating once ricotta is added—too much heat can cause separation.
• Reserve at least 1 cup of pasta water every time you cook pasta; starchy water is a valuable tool for finishing sauces.
• Adjust lemon and basil amounts to taste: increase lemon juice for a tangier profile or add more basil for a fresher, herb-forward flavor.
• Parmigiano-Reggiano adds savory depth; grate it fresh for the best texture and flavor.

Nutrition (per serving, approximate)

Calories: 721 kcal; Carbohydrates: 95 g; Protein: 25 g; Fat: 24 g; Saturated Fat: 11 g; Sodium: 751 mg; Fiber: 5 g. Nutrition values are estimates and will vary based on brands and portion sizes.

Additional Info

• Author: Alex Snodgrass
• Course: Main Course
• Servings: 4 to 6

Photography and styling by Eat Love Eats.