Lemon Ricotta Pasta (One Pot) is basically my rescue dinner for those nights when I’m tired, everything feels too hard, and takeout sounds a little boring (and kinda sad for my wallet). Ever open your fridge and find half a tub of ricotta just hanging out? Yeah, same. With this recipe, you toss a few basics in a pot, squeeze in some fresh lemon, and suddenly you’ve got a creamy, cozy bowl of happiness that legit tastes like something from a five-star restaurant. No kidding, I’ve had friends ask for the “secret” more than once, which makes me laugh because… you’re about to see how simple it is.
KEY INGREDIENTS AND SUBSTITUTIONS
So, what makes this Lemon Ricotta Pasta (One Pot) tick? It all comes down to just a handful of goodies. You’ll need a box of pasta. I swear by spaghetti, but if you only have penne or those twisty fusilli, go wild. Ricotta cheese: that’s the creamy king here. It melts right in and gives you velvet-smooth texture without being heavy. Next, fresh lemon. None of that bottled stuff, please. Zest and juice, both! Salt, black pepper (freshly cracked is gold), and a splash of olive oil round it all out.
If you’re out of ricotta, cottage cheese makes an okay sub—just blend it up so it gets smooth. No fresh lemons? Try a spoon of jarred zest, but heads-up, it’s not quite the same. Even vegan ricotta will work if you have dairy-free folks at the table. I sometimes stir in frozen peas or a bit of spinach at the end, but honestly, this isn’t the time for anything too fancy. The simpler, the better here.
“I made this after a crazy workday, tossed everything in, and wow… creamy, zesty, and my picky kid LOVED it. This is on repeat!”
— Jess in Seattle
KITCHEN TOOLS YOU’LL NEED
You probably own everything already. Grab a big pot—a Dutch oven is great but honestly, any wide saucepan will do. You’ll need a wooden spoon for stirring, and a ladle or measuring cup to scoop out pasta water (don’t skip this detail). I always use a microplane or small grater for that lemon zest. Fork for tasting, obviously. You don’t need a colander for draining because this is all done in one pot, but have tongs handy if you like to swirl and serve the pasta with some style.
HOW TO MAKE ONE POT LEMON RICOTTA PASTA
Okay, here’s the good stuff—how to pull it off. Start by boiling your pasta in salted water. Don’t go crazy, just a solid pinch. While that’s going, zest your lemon and squeeze the juice into a bowl. When the pasta is just shy of done (think: still a bit firm), save about a cup of that pasta water before you drain it. This water is magic… you’ll see.
Return the pasta to its pot with a splash of the hot pasta water, add in the ricotta, lemon zest, lemon juice, and a drizzle of olive oil. Stir like you mean it until it turns creamy and glossy. Add salt, pepper, and a splash more water if it looks too thick. Taste it. Want it brighter? More lemon juice. Creamier? Extra ricotta. Serve right away with another shake of black pepper on top, and if you’re feeling extra, a sprinkle of parmesan. Try not to eat the whole pot at once.
OTHER ADD-INS FOR THIS CREAMY RICOTTA DISH
If you’re curious about shake-ups (sometimes I can’t help myself), there are loads of ways to take this Lemon Ricotta Pasta (One Pot) up a notch. Leftover shredded chicken? Pop it in right at the end for a protein boost. Got a bag of frozen peas or a few leaves of baby spinach nearly wilted in your fridge? Let them party in the pot for the final minute. Fresh herbs like chopped basil or parsley make this dish really sing, especially if you’re serving guests. And now and then, I’ll toss in toasted pine nuts for crunch. But hey, don’t get carried away—too many extras and you’ll hide what makes this pasta so stinkin’ good: that lemon-ricotta magic.
TIPS AND TRICKS
Let’s get down to the stuff that’ll help you nail this recipe every dang time.
- Always salt your pasta water. It matters for flavor—don’t skimp.
- Don’t skip the zest. It brings a wild pop of lemon you’ll totally miss if you only use juice.
- Control the creaminess by saving extra pasta water. The starchy stuff is your friend for a silky sauce.
- Want to make it feel fancy? Just hit it with cracked pepper and a dusting of parmesan on top.
COMMON QUESTIONS
Can I make Lemon Ricotta Pasta (One Pot) ahead?
Eh… it’s best fresh, honestly. The sauce soaks up as it cools, but you can revive leftovers with a splash of hot water.
Does this work with gluten-free pasta?
Yes, just check the package—some GF types break down faster, so watch the cooking time.
Do I need to use fancy ricotta?
Nope. Grocery store ricotta is great. If you want splurge-y stuff, go for it, but the usual tub works just fine.
How tangy will this taste?
It’s bright from the lemon but not sharp. If you want more zing, always easy to add another squeeze right at the end.
What about making it vegan?
Go for a plant-based ricotta, a little olive oil, and some nutritional yeast for a cheesy vibe.
Ready for an Easy, Creamy Dinner Win?
There you go—the lazy person’s guide (aka my favorite) for Lemon Ricotta Pasta (One Pot) that’ll wow your tastebuds and keep you out of dishwashing jail. Use what you’ve got, don’t sweat too many rules, and if you want a video step-by-step check out this One-Pot Pasta With Ricotta and Lemon Recipe (with Video). For another cozy take, this One Pot Lemon Ricotta Pasta – Cozy Cravings gives even more variations if you’re in the mood. Seriously, give this a try next time you feel stuck. You might just find your new go-to weeknight dinner.
Lemon Ricotta Pasta (One Pot)
Ingredients
Method
- Boil a large pot of salted water and cook the pasta according to package instructions until just shy of done.
- Reserve about 1 cup of pasta water before draining the pasta.
- Return the drained pasta to its pot and add a splash of reserved hot pasta water.
- Stir in the ricotta cheese, lemon zest, lemon juice, and olive oil.
- Mix well until the sauce is creamy and glossy, adjusting with more pasta water if it becomes too thick.
- Season with salt and black pepper to taste. Serve immediately, with extra pepper and parmesan if desired.
