Basil, Lemon & Ricotta Pasta

Basil, Lemon & Ricotta Pasta

Aug 3 2016


Serves 4


  • 1 cup of ricotta
  • 1/2 cup of water, from pasta cooking water
  • Bunch of basil leaves, chopped
  • Zest and juice from 1 lemon
  • Bunch of chives, chopped
  • 1 box of pasta
  • 1 zucchini, spiralized for the mommy version
  • Salt and pepper to taste
  • Grated parmesan cheese


Cook the pasta according the instructions.

Put the ricotta in a serving bowl, add the pasta cooking water, lemon juice salt and pepper.

Ricotta has a relatively mild taste, so you can add more lemon juice and salt than usual.

Add the pasta when cooked, mix well and sprinkle lemon zest and fresh herbs on top.

A little parmesan for the final touch is always delicious.

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