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Rotini with Fresh Lemon and Grape Tomatoes

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The Italians like uncomplicated pasta recipes with simple ingredients such as Rotini with Fresh Lemon and  Grape Tomatoes. They want to taste what the main flavors are. In this rotini dish, you can taste the tartness of the lemon, the richness of the olive oil, the sweetness of the grape tomatoes, the creaminess of the cheese, and the taste and aroma of the basil. 

Rotini with Fresh Lemon, Grape Tomatoes and Basil at allourway.com

Rotini with Fresh Lemon, Grape Tomatoes, and Basil

The inspiration for this dish came from Giada De Laurentis but we modified it for All Our Way. We’ve been making this recipe for many years.

It takes less ingredients than our antipasto salad but every time we serve this pasta we get lots of compliments. It’s quick. It’s easy. It’s tasty. What more can you ask?

The beauty of this recipe is that it is delicious served hot and if there is any leftover pasta it’s outstanding cold.

Panzano Italy green countryside with rows of fruit and vegetables going up and down the hills.

Panzano, Italy Countryside

What’s needed in Rotini with Fresh Lemon?

Paramount is the freshness of the ingredients!

  • The lemon should be firm and heavy with juice.
  • The garlic cloves you use should be firm and white with no signs of sprouting or yellowing.
  • You must sliver or thinly slice the garlic, not chop or mince, because the more the garlic cells are broken down, the stronger the odor and flavor.
  • Good quality olive oil is also a must as well as having grape tomatoes that show no sign of shriveling.
  • The preferred cheese to use in this recipe is an Italian cheese called  Ricotta Salata.

What is Ricotta Salata?

” Ricotta” means re-cooked and “Salata” means salted. The cheese is made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days.

It’s milky white in color with firm texture and salty taste. It’s often used in salads and is ideal for slicing, crumbling, and grating.

If you can’t find this cheese you can substitute Feta.

Rotini with Fresh Lemon, Grape Tomatoes and Basil in a white bowl on top of a red and white checkered tablecloth.

Rotini with Fresh Lemon, Grape Tomatoes, and Basil

How to finish the hot Rotini with fresh lemon.

As a finishing touch, you sprinkle ribbons of basil on top of the finished pasta and then gently mix it all together. Your basil leaves should be a deep green with no signs of black on them.

To chiffonade the basil, stack the basil leaves and roll them into a tube. Then cut them across the ends of the tube with your sharp knife to produce fine ribbons.

We promise you’ll be pleasantly surprised at the simplicity of this rotini recipe and the superior taste.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

YOU MAY NEED . . .

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Rotini With Lemon, Grape Tomatoes, Basil, Ricotta Salata

This is an ideal pasta dish to make for a quick meatless meal or take to a potluck or picnic. It travels well and is delicious eaten hot or cold. This will last several days in the refrigerator but we can guarantee it won’t last that long.

If you like this recipe please consider giving it a five-star rating. This helps others decide whether to try the recipe. 

Rotini pasta with halved grape tomatoes, chunks of white ricotta salta in a white bowl on top of a red and white checkered tablecloth.

Rotini With Lemon, Grape Tomatoes, Basil and Ricotta Salata

This is a quick and easy pasta dish. The fresh ingredients of lemon, grape tomatoes, garlic, Ricotta Salata and basil makes an easy and quick tasty sauce.
5 from 12 votes
Print Pin Rate
Course: pasta dish, pasta dish - side
Cuisine: Italian
Keyword: light lunch, summer dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 688
Author: All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 pound rotini pasta
  • 1 1/2 pound Grape Tomatoes halved
  • 1 large lemon zested and juiced
  • 1/4 cup good quality extra-virgin olive oil
  • 2 cloves garlic thinly sliced or slivered
  • 1 cup crumbled Ricotta Salata cheese or Feta cheese
  • 10 Basil leaves chiffonade
  • 1 teaspoon Mediterranean Sea Salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • In a large bowl add the tomatoes, olive oil, lemon zest and juice, garlic, Ricotta Salata cheese, salt and pepper. Let sit while the flavors meld.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook the rotini, stirring occasionally, about 8 to 10 minutes. You will want the pasta al dente because it needs to soak up some of the tomato and lemon. Reserve 1/2 cup of the water before draining the pasta
  • Place the hot pasta on top of the tomatoes and other ingredients. Toss to combine, adding the pasta water if you feel the pasta is too dry. I find that there is usually enough juice in the bottom that the additional water is unnecessary.
  • Serve. If you have any pasta left over, refrigerate and it is also good cold.

Nutrition

Calories: 688kcal | Carbohydrates: 96g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 649mg | Potassium: 757mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1745IU | Vitamin C: 38.1mg | Calcium: 178mg | Iron: 2.4mg

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Comments

  1. Gloria says


    I have never met a pasta dish I did not like. Well, except for “squid ink pasta”…love the look…hate the taste. Anyway, this is the perfect dish for any night of the week. Simple ingredients that produce delicious results. This is a great way to feed a family!!

    Reply

  2. Tammy says

    I love ricotta salata and actually just picked some up at the market. My local Italian pork store has the freshest selection of cheeses. This dish is beautiful yet simple and totally up my alley! Perfect weeknight meal and going to make real soon!

    Reply

  3. Jyothi (Jo) says


    Can’t take my eyes off these freshest and colorful pasta. I’m so glad you added lemon and zest to this pasta. Can’t be any fresher than this. Love simple recipes like these and it’s perfect any day.

    Reply

  4. Veena Azmanov says


    I must admit I am not learning names of different pasta. All along I’ve always only ever called all pasta – pasta! ha… It really interesting these names and how they came about. I have never made a lemon base for my pasta – this looks good. Love grape tomatoes.

    Reply

  5. Alexis says


    I absolutely love fresh and simple pasta dishes like this one! I can smell the fresh basil in this dish already. Yummy! I’ll definitely be making this dish this week.

    Reply

  7. Susie says


    Hi Hi….We love this dish! So easy and fresh! As a matter of fact, I made this dish a couple of weeks ago. Thanks, for your blogs and tasty recipes. We miss your videos……totally understand why things are on hold for now.

    Happy early Birthday

    Reply

  10. Dahn says

    This looks fantastic. I love all the flavors in this dish. Initially I thought it was a cold salad but see that you serve it hot first. That is perfect. Hot for dinner tonight and cold for lunch tomorrow!!!

    Reply

  11. Mirlene | Savory Thoughts says


    Thank you for the dinner inspiration today, Marisa! I have some fresh basil I need to use and some pasta in the pantry. I will be making this recipe tonight for dinner. I love the fact it has lemon and zest in it – a perfect way to bring out all of the wonderful flavors.

    Reply

  15. michele says


    So many great tips, from how to slice the garlic to what ricotta salata means…. Simple dishes are the best and I loved this for a potluck meeting I had yesterday! It was so fresh and I got so many compliments on it! (sent them all to your site for the recipe!). Thanks!

    Reply

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