One Pot Pasta with Ricotta and Lemon
This one pot pasta with ricotta and lemon was inspired by reader requests. Everyone wants quick and easy and delicious meals that they can make on a weeknight when everyone is tired and hungry and no one wants to cook. Heck I want more of those meals too.
The last time I made this lemon ricotta pasta, it took me exactly 33 minutes from the time I started to fill the pasta pot to when the plates were placed on the table. And, truthfully, more than half of this time was spent waiting for the water to boil.
Quick. Easy. Lemony. And two extra bonus points for being a one pot vegetarian recipe. Because fewer dishes = less time spent cleaning up.
FAQs about this one pot pasta with ricotta and lemon
Any short pasta would be ideal for the ricotta and lemon sauce. Think penne or fusilli or cavatappi.
A steamed green vegetable (e.g. green beans, broccoli) is quick and easy. Or make a salad – I find I’m much more likely to make a salad if I have triple-washed greens already in the fridge. Wash and throw on tomatoes and other vegetables. Vinaigrettes keep well, so make a big batch once a week or so. You’ve got a salad!
Chardonnay (light on the oak!) would be classic, but myself I might go with a Pinot Grigio.
Absolutely. Double away. Just make sure that your pasta pot is big enough to hold enough water. And don’t forget to salt the water!
(Bubble, bubble pasta pot…)
One pot pasta with ricotta and lemon
- ½ lb (8 oz) pasta
- 2 cloves garlic, minced
- ⅛ tsp red pepper flakes
- 1 tbsp olive oil
- 1 lemon, zest and juice
- 1 cup ricotta cheese
- ¼ cup (1oz) grated Parmesan
- ¼ cup chopped parsley or basil or combination of both
- salt for the pasta pot and salt and pepper to taste
- Set a large pot of water on the stovetop on high. When boiling, add salt.
- When the water returns to a boil, cook the pasta according to directions. Reserve a cup of pasta water and drain the pasta.
- Return the pot to the stovetop and add the olive oil over medium-low heat.
- When the olive oil is hot, add the minced garlic and red pepper flakes and cook for 1 minute.
- Add the lemon zest and lemon juice, and then add the pasta back to the pot and stir to coat. Remove from heat.
- Off the heat, add the ricotta cheese and Parmesan and stir to mix. Add back some of the pasta water as needed to thin out the cheese.
- Serve immediately, topped with the parsley and/or basil.
If you make this one pot pasta, please leave a comment and/or share a pic.
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