Lemon ricotta pasta with pine nuts

By the GetYourMacros team · 31 August 2026

Zesty and creamy pasta featuring a no-cook ricotta sauce and toasted pine nuts.

• Time 12 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, tree nuts

Ingredients (1 serving)

• 80 g Wholegrain pasta
• 100 g Ricotta
• 10 g Pine nuts
• 1 Lemon
• Fresh basil to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the wholegrain pasta in salted water according to the package instructions.
2. In a large bowl, whisk the ricotta with the lemon zest and the olive oil.
3. Toast the pine nuts in a dry pan over medium heat for 2 minutes until golden.
4. Reserve a small ladle of pasta cooking water before draining.
5. Mix the pasta water into the ricotta to create a smooth, light cream.
6. Drain the pasta and toss it in the bowl with the lemon ricotta sauce.
7. Add the fresh basil leaves and the toasted pine nuts.
8. Serve immediately with a final crack of black pepper.

Tips

• Whole-milk ricotta provides a much creamier texture than cooking cream with fewer additives.
• Add a handful of raw rocket at the end for an extra peppery crunch.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Pasta with Artichokes and Bacon537 kcal · P 19 g · C 56 g · F 25 gAsparagus carbonara537 kcal · P 26 g · C 58 g · F 22 gMilanese saffron risotto538 kcal · P 19 g · C 66 g · F 22 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.