Penne with Lemon Ricotta and Basil
Bright, creamy, and bursting with fresh flavors, Penne with Lemon Ricotta and Basil is a quick and easy pasta dish that’s perfect for weeknight dinners or casual entertaining. This recipe combines tender penne pasta with a velvety ricotta sauce infused with zesty lemon, fragrant garlic, and extra-virgin olive oil, creating a light yet indulgent meal. Fresh basil leaves add a vibrant herbal note, while grated Parmesan provides a savory, cheesy finish. With just 25 minutes from start to finish, this dish is a celebration of simple, high-quality ingredients that come together effortlessly. Serve it warm, garnished with extra basil and Parmesan, for a refreshing twist on classic comfort food. Perfect for those seeking a bright and flavorful pasta recipe, it's sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams penne pasta
- 250 grams ricotta cheese
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 15 grams fresh basil leaves
- 2 tablespoons olive oil
- 2 cloves garlic
- 50 grams Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 120 milliliters (about 1/2 cup) of the pasta cooking water before draining the pasta.
While the pasta cooks, mince the garlic cloves and roughly chop the basil leaves. Set aside.
In a medium mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, and 1 tablespoon of olive oil. Mix well until smooth and creamy. Season with salt and black pepper to taste.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Reduce the heat to low. Add the cooked penne pasta to the skillet and toss to coat with the garlic-infused oil.
Add the ricotta mixture to the skillet along with the reserved pasta water. Stir gently to combine, creating a silky sauce that coats the pasta.
Remove the skillet from the heat. Fold in the chopped basil leaves and half of the grated Parmesan cheese.
Divide the pasta among serving plates. Sprinkle the remaining Parmesan cheese on top and garnish with additional basil leaves if desired.
Serve immediately while warm. Enjoy your Penne with Lemon Ricotta and Basil!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 1.9 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1635 mg | 126% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
