Creamy One Pot Pasta With Ricotta and Lemon

Quick and delicious One Pot Pasta With Ricotta and Lemon ready in just 15 minutes!

Print Pin

Course: Main Dishes

Cuisine: Italian

Keyword: easy recipe, lemon, One Pot Pasta, quick dinner, Ricotta, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 450kcal

8 ounces Short ribbed pasta (gemelli or penne) Use your favorite pasta shape for variety!

1 cup Whole-milk ricotta Substitute with low-fat ricotta for a lighter option.
½ cup Freshly grated Parmesan Pecorino can work well if you’re out of Parmesan.
1-2 lemons Lemon zest and juice Infuses the dish with bright acidity.
1 teaspoon Kosher salt Adjust according to dietary preferences.
½ teaspoon Black pepper Freshly ground gives a more vibrant flavor.
¼ teaspoon Red-pepper flakes Optional for heat; add according to spice preference.
¼ cup Fresh basil leaves Optional for garnish; mint or parsley are great substitutes.

Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water, drain, and set aside.
In the same pot, combine ricotta, Parmesan, lemon zest, and juice. Add salt and pepper to taste. Stir over low heat until smooth, about 2-3 minutes.
Gradually add ½ cup reserved pasta water to the ricotta sauce while mixing. Stir until glossy and creamy, about 1-2 minutes.
Fold the cooked pasta into the ricotta sauce, stirring vigorously for 1-2 minutes. Adjust consistency with more pasta water if too thick.
Serve immediately, garnished with extra Parmesan, black pepper, red-pepper flakes, and basil.

Best enjoyed fresh, but can be refrigerated for up to 2 days or frozen for 3 months. Reheat gently with added water or broth.