One Pot Pasta with Ricotta and Lemon

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.

A cutting board showing the ingredients for one pot pasta with ricotta and lemon including chopped garlic, red pepper flakes, chopped parsley, a lemon, chopped basil, grated parmesan and a microplane, and a cup measure of ricotta cheese

FAQs about this one pot pasta with ricotta and lemon

What pasta shape would work best in this recipe?

Any short pasta would be ideal for the ricotta and lemon sauce. Think penne or fusilli or cavatappi.

What sides could I make to go with this during the 30 minutes?

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!

What wine would you drink with this pasta with ricotta and lemon?

Chardonnay (light on the oak!) would be classic, but myself I might go with a Pinot Grigio.

Can I double this recipe to feed a larger family?

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

Prep Time 18 minutes
Cook Time 15 minutes
Total Time 33 minutes
Servings 2
Author uglyducklingbakery


  • ½ lb (8 oz) pasta
  • 2 cloves garlic, minced
  • 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.

What next?

If you make this one pot pasta, please leave a comment and/or share a pic.

Check out other uglyducklingbakery pasta recipes including this cavatappi alfredo and peas or tuna pesto pasta.

Love lemon? I’ve got a variety of recipes including:
a blackberry and lemon loaf cake
lemon and lavender shortbread cookies
Elderflower Tom Collins

Follow uglyducklingbakery on your favorite social media platform.

Sign up for the uglyducklingbakery newsletter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.