table with cherry tomatoes and ricotta cheese

Summery Lemon Pasta

This summery lemon pasta reminds us that you can evoke summer flavors with just a couple of simple ingredients.
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Servings: 4


  • 3 tablespoons F. Oliver’s Meyer Lemon EVOO
  • 2 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon fresh thyme
  • 1 cup ricotta cheese
  • F. Oliver’s Finger Lakes Premium Flake Salt (original)
  • Freshly ground black pepper, to taste
  • ½ pound linguine, cooked al dente, with 1 tablespoon cooking water reserved
  • 2-3 tablespoons grated parmesan cheese
  • 1-2 tablespoons F. Oliver’s Felix Oliver’s Special Reserve Balsamic


  • Add EVOO to large saute pan; heat to medium and add garlic. Cook until slightly softened, then add cherry tomatoes. Heat through, about 5 minutes, then add thyme.
  • Fold in ricotta cheese and season to taste with salt and pepper. Add reserved pasta water to ricotta mixture.
  • Add cooked pasta into pan with ricotta; coat with cheese mixture.
  • Serve topped with parmesan cheese and a drizzle of Felix Oliver’s Special Reserve Balsamic.