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The simplest 20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs…for laid back summer nights. This pasta is buttery, garlicky, and tossed with caramelized lemon and fresh basil. Serve over creamy whipped ricotta and finish off with spicy breadcrumbs for a delicious crunch. Perfect easy summer dinner, any night of the week. Everyone in the house will enjoy this dish, veggies and all! Added bonus? This pasta uses just one skillet and is a great way to use up that summertime garden basil and zucchini.
I love a good Monday night salad in the summer (assuming it looks something like this chopped salad or my summery Ceasar). But I also love a bowl of Monday night pasta more than you’ll know. Starting the week with a dinner that’s easy and something you can really look forward to is key. Especially in the summer.
When the weather finally turns nice here I want to spend a little less time in the kitchen (to a point…it’s my job, so I’m in the kitchen more than most). And a bit more time outside enjoying the summer season. Summer happens so very quickly here. By late August our trees have already begun to change colors and at night the temperatures are below 32.
It’s a quick season, so I really try to enjoy it while it’s here. Walks around the neighborhood when the sun is slowly setting over the mountains are my favorite this time of year. So I try to do as many of them as possible.
Which brings me to this pasta and the inspiration.
The Inspiration…
Two things inspired this easy, but delicious lemon butter pasta.
The idea came after a Saturday night walk. I really just wanted to make something for dinner that would be quick and create as little mess as possible, since for once the kitchen was actually clean.
For some inspiration, I took walk over to the garden (aka greenhouse, but I love using the word garden so much more…so sticking with garden). I pulled a whole bunch of fresh basil and thyme…love their fragrances.
Growing up, my mom and I loved a simple pasta tossed with basil and butter on summer nights, so I drew all my inspiration from there. But I added caramelized lemon…and a few other things to make it that much more delicious.
Of course. Because that’s just me, and that’s what I do.
Here are the details…
As you can imagine, this comes together quick. Just fifteen to twenty minutes is all you need.
Start with the breadcrumbs. Toast them in a skillet with salty capers and crushed red peppers flakes for a little spiciness. Then finish with sea salt. So simple…I love the added crunch and flavor from the capers.
Tip? Make your own fresh breadcrumbs with a loaf of day-old ciabatta bread. Bonus points to you if it’s a loaf of garlic ciabatta. Pulse the torn pieces of bread in a food processor or simply tear the bread into smaller pieces. It’s so easy to do and really adds a lot of flavor to any recipe calling for bread crumbs.
Once the crumbs are out of the skillet, start boiling the pasta. Using angel hair pasta is kind of key to this recipe. It’s one of the quicker cooking types of pasta. It’s also what my mom and I would always request when my dad would make us our “basil butter pasta”.
While the pasta cooks, caramelize slices of lemon in butter. Then chop the lemon slices and toss with lots and lots of fresh basil.
Next, cook the zucchini in the remaining butter with garlic and thyme. Remove from the heat, add the angel hair pasta and the lemon basil mix and toss.
Spread some ricotta cheese into your bowl, add the butter pasta and finish with those breadcrumbs.
Done. Dinner in fifteen that’s colorful and oh so GOOD.
Oh…that ricotta
Yes, I whipped it in my food processor, which took me an extra five minutes. If you have the time, I’d recommend going the extra mile. While regular ricotta is good, whipped ricotta takes the pasta to new levels.
When you twirl the warm buttery lemon pasta into the creamy whipped cheese, it instantly creates a creamy sauce that melts in your mouth.
Roll your eyes back good, as I like to say. It makes the pasta just a touch more special, which is always ideal.
Looking for other summer pasta? Try these weeknight favorites.
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas
Antipasto Pasta Salad with Herby Parmesan Vinaigrette
One Pot Lemon Basil, Asparagus, and Sausage Pasta
Lastly, if you make this 20 minute lemon butter pasta with ricotta and spicy breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How to video:
20 Minute Lemon Butter Pasta with Ricotta and Spicy Breadcrumbs
Servings: 6
Calories Per Serving: 487 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs
- 2 tablespoon drained capers
- 1/2-1 teaspoon crushed red pepper flakes
- 3/4 pound angel hair pasta
- kosher salt and black pepper
- 6 tablespoons cold salted butter
- 1 lemon, sliced, seeds removed
- 1 cup fresh basil, chopped
- 1 zucchini or yellow summer squash, very thinly sliced
- 3-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 8 ounces ricotta cheese, whipped, if desired
Instructions
- 1. Heat a large skillet over medium heat. Add the olive oil, the breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4 minutes. Remove the breadcrumbs from the skillet. Season with salt. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.3. Meanwhile, set your skillet over medium-high heat. Add the 2 tablespoons butter and lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.4. To the skillet, add the remaining butter, zucchini, garlic, and thyme. Season with salt and pepper. Cook until the zucchini is golden, 5 minutes. Watch the garlic closely. Remove from the heat, stir in the pasta and 1/2 of the lemon/basil.5. Spread the ricotta into bowls. Add the pasta. Top with breadcrumbs and additional lemon/basil. Twirl the pasta up with the cheese. EAT and ENJOY.
Notes
To Make Fresh Breadcrumbs: Pulse torn bread in a food processor until roughly the size of peppercorns. I like to use ciabatta or crusty sourdough bread. If using fresh crumbs, toast them 3-4 minutes in the skillet first.
This post was originally published on June 15, 2020
It’s too dry! What should I add to it?
Hi Anne,
I would add some more butter and lemon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved the whipped ricotta and the bread crumbs were amazing! Especially with the capers & red pepper flakes. Not too rich, just perfect! Would love to try a substitute for the lemon. Well done!
Thank you so much Jody! xTieghan
This was phenomenal! Super simple and bursting with summery flavors. I cannot wait to make it again. Tiegan’s recipes never fail and they’ve become a saving grace of quarantine.
Aw that is seriously amazing to hear! Thank you so much for trying all of my recipes! I hope you continue to enjoy them! xTieghan
So perfect for summer!! Bright and fresh. I put a grilled chicken breast on the side for my boys! Delicious!!
Thank you so much Ashley!! I am really glad this recipe turned out so well for you! xTieghan
I made it with fennel in stead of zucchini, it was delicious!
Thank you so much Melle! xTieghan
I enjoyed every element of this meal! The refreshing lemon, delicate pasta, creamy whipped ricotta, and hint of spice in the bread crumbs! Thank you so much for sharing. Definitely will make again, but takes me more than 20 minutes to make. ?
Aw that is so amazing to hear! Thank you so much Amy! xTieghan
This is SO good! Easier than expected. I fully expected to miss the lack of protein but I didn’t. My only advise is to be positive that you have chopped the lemon very very finely! Since you are including the rind, if the pieces are too big you can get a bitter bite now and then. Enjoy this delicious recipe!! We certainly did!
Thank you so much Sarah! I am really glad this turned out so well for you! xTieghan
I made this recipe today and it was delicious! However I’m wondering whether or not I messed up with the lemon. I caramelized the slices and chopped them up, but I found them to be overwhelmingly bitter in the dish. Are you not supposed to use the skins and pith? I think next time I would just use the flesh.
Hi Riley,
Thanks so much for trying the recipe! If the lemons are super caramelized that should take the bitter taste out of them. You could also leave the lemon out next time if you are worried about the bitterness. I hope this helps! xTieghan
This dish was amazing. Next time I would add one more zucchini. Loved the ricotta and the caramelized onions. This is a keeper. Loved it.
Thank you so much Sandy!! I am really happy to hear that! xTieghan
I made this dish for a dinner party with my parents and my husband’s parents…so it HAD to be good…and IT WAS! Paired this pasta dish with breaded chicken cutlets and it made for a perfect dinner on a cool summer evening. I’m now excited for lunch time so I can eat leftovers. Thank you for the delicious recipe!
Love that!! Thank you so much for trying this one, Meagan! I am really glad you both loved it! xTieghan
Love this recipe, minus the caramelized lemon! Not sure why they weren’t good, I would taste them before you add them to ensure you like the flavor! Next time I will try with Meyer lemons. MUST do the ricotta base, and I added a little pasta water to the zucchini/ pasta mixture to mix with the ricotta. Enjoy!
Amazing! I am really glad you enjoyed this one, Caroline! xTieghan
I’m about to try this recipe and was wondering if there was another way to whip the ricotta if I don’t own a food processor? Thank you! Can’t wait to try this!
Hi Abbie,
You can just used a whisk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this, such a great combination of lemon and basil. I added some anchovy paste as well.
Amazing! Thank you Katy! xTieghan
I made this tonight and it was delicious. A perfect Summer pasta. The caramelized lemon and homemade breadcrumbs make it extra flavorful. Beautiful plated also!
Thank you Michelle! That is so amazing to hear! xTieghan
We absolutely loved the whipped ricotta, the bread crumb topping, and basically everything but the lemon. I followed your directions – even watched the video – but it was still quite bitter. Glad I only put about 1/4 of it in. We enjoyed it, though, and I’ll probably make it again.
I am glad this turned out well for you, Bethany! Thank you so much for trying this one! xTieghan