lemon ricotta basil pasta
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Lemon-Basil-Ricotta Pasta

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I have been looking for ways to come up with some new warm weather pastas. I wanted to get away from cream sauces; however, I really like the flavors I often use in them. This recipe was my first attempt of this year on this.

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While I made this one with chicken, it was actually a bit of a test bed for what will eventually become a shrimp-based recipe. I really wanted a light flavor but with a little bit of some richness. I loosely based this recipe on one of my favorite cream sauce pastas using similar flavors.

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For the base flavors, lemon and basil were the natural choices for the light feeling I was going for. To add that creamy richness without making it too heavy, I stirred in some ricotta and let it melt in a bit. I like ricotta because it has a great richness and a little really goes a long way.

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We finished out the dish with some broccolini florets to round out the dish and add a little more color. A good alternative would be some spinach, especially with shrimp.

Lemon-Basil-Ricotta Pasta

An easy light pasta perfect for warmer weather.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: angel hair, basil, broccolini, chicken, Italian, lemon, pasta, ricotta, shrimp
Servings: 4 People


  • 1 Lb Angel Hair Pasta
  • 1 Lb Chicken Tenders cut in half
  • 2 Tbs Butter
  • 1 Lemon cut into slices
  • 1/4 Cup White Wine
  • 2 Cloves Garlic finely diced
  • 5 Basil Leaves chopped
  • 1/4 Cup Ricotta
  • 1 Bunch Broccolini Florets
  • Salt & Pepper to taste


  • Boil water for pasta. Do not start the pasta until late in the cooking process since it cooks really quickly.
  • Melt the butter in a skillet over medium-high heat.  Salt and pepper the chicken.
  • Cook the chicken for about 4 minutes per side and golden brown.
  • Blanch the broccolini in the pasta water before cooking the pasta for about 2 minutes. Remove and allow to drip dry for about a minute.
  • Add the garlic and lemon cooking for about 1 minute.
  • Add the wine, broccolini, and basil, allow to reduce for 2-3 minutes. Start the pasta at this point.
  • Reserve some pasta water if needed to thin out the sauce.
  • Stir in the pasta with the ricotta.

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