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Lemon Ricotta Pasta (One Pot)

A creamy and cozy one-pot pasta dish with lemon and ricotta, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz pasta (spaghetti, penne, or fusilli) Choose your preferred type of pasta.
  • 1 cup ricotta cheese Creamy king of the dish. Can substitute with cottage cheese or vegan options.
  • 1 large fresh lemon Zest and juice needed; do not use bottled lemon juice.
  • 1 tbsp olive oil For a drizzle in the pot.
  • to taste salt Should be added to the pasta water and to taste.
  • to taste black pepper Freshly cracked is preferred.
Optional Add-ins
  • 1 cup frozen peas or spinach Add during the last minute of cooking.
  • 1 cup shredded chicken Can be added for extra protein.
  • 2 tbsp chopped fresh herbs (basil or parsley) For garnish and added flavor.
  • 2 tbsp toasted pine nuts For crunch, optional.

Method
 

Cooking Pasta
  1. Boil a large pot of salted water and cook the pasta according to package instructions until just shy of done.
  2. Reserve about 1 cup of pasta water before draining the pasta.
Combining Ingredients
  1. Return the drained pasta to its pot and add a splash of reserved hot pasta water.
  2. Stir in the ricotta cheese, lemon zest, lemon juice, and olive oil.
  3. Mix well until the sauce is creamy and glossy, adjusting with more pasta water if it becomes too thick.
  4. Season with salt and black pepper to taste. Serve immediately, with extra pepper and parmesan if desired.

Notes

Best served fresh. Can revive leftovers with a splash of hot water. For gluten-free options, check pasta package for cooking time adjustments.