Creamy Lemon Ricotta Pasta


Creamy Lemon Basil Pasta with Rufinno Prosecco – Recipe in the comments!

♬ original sound – SaraStanley21

The perfect dish for a hot summer night when the pool is calling your name! It comes together in less than 20-minutes and pairs perfectly with a crisp Vermentino or dry Prosecco wine.

Sara Stanley


  • 1 box of your pasta of choice, something with ridges like cavatappi or farfalle work best
  • 1 8oz container of whole milk ricotta cheese
  • 1 cup of fresh grated parmesan
  • 4-5 lemons, for zest and juice
  • 1 bundle of fresh basil
  • 2 cloves of fresh garlic, minced
  • Salt/Pepper to taste


  1. Fill a large pot with water and bring to a boil, salt heavily (your water should taste like the ocean!)
  2. Once the water comes to a boil, add your pasta and stir. Cook until al dente (it should have a little bite without being white in the center)
  3. While the pasta is cooking, combine your ricotta cheese in a large bowl (that will later be used for serving) with the juice and zest of the 4 to 5 lemons. Mix thoroughly and add the basil, garlic, parmesan, salt and pepper (tearing your basil instead of chopping helps it stay bright green!)
  4. Reserve about a half of a cup of the pasta water and drain the rest
  5. Combine the pasta with the ricotta mixture and stir. If the cheese is too thick, add the reserved water until it is your desired consistency.
  6. Garnish with lemon zest and black pepper, then serve!

Wine Pairings

Find a good Vermentino that’s been aged in stainless steel – this will have a beautiful tropical citrus nose with a crisp acidic finish that pairs beautifully with the ricotta and lemon. If you can’t find a Vermentino, look for a Sauvignon Blanc. But please! No oak aging for this!

Sara Stanley

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