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    Home ยป Recipes ยป Recipes by Ingredient ยป Pasta

    One Pot Pasta with Ricotta and Lemon

    Last modified: Jul 11, 2023 ยท Published by Adina, Aug 17, 2022 ยท Leave a Comment

    Jump to Recipe

    Delicious one-pot pasta with ricotta and lemon ready in the time it takes to cook the pasta; this is a perfect meal for any night of the week.

    bowl with lemon ricotta pasta cooked garnished with peas, parsley and lemon wedges.

    This quick and satisfying lemon ricotta pasta recipe is ready in about 15-20 minutes! The one-pot pasta with ricotta and lemon using just a handful of ingredients is a simple summery meal bursting with fresh, bright lemon flavors.

    Check out more Italian-inspired pasta dishes that are super easy and quick to make: Mascarpone Pasta, Creamy Tuna Carbonara, or (my absolute favorite) The Best Lemon Pepper Pasta Recipe. Or see 10 Fast Pasta Recipes.

    Jump to:
    • What will you love about this dish?
    • Recipe ingredients
    • How to make one pot lemon ricotta pasta?
    • Expert Tips
    • Recipe FAQ
    • How to serve?
    • More Easy and Quick Pasta Recipes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    What will you love about this dish?

    • Minimal effort: Set the pasta to cook, drain it, and mix it with the rest of the ingredients - the perfect recipe for a busy weeknight. Also, a one-pot recipe means less cleaning after cooking.
    • Bold, fresh flavors: The mild ricotta cheese is the perfect canvas for the zesty-tangy lemon and the sharp Parmesan cheese.
    • Economical: With just five simple ingredients and some spices, you might already have most of the needed items in your pantry.

    Recipe ingredients

    one pot pasta with ricotta and lemon in a bowl with lemon wedges and parsley.
    • Pasta: I often use spaghetti, but any type of pasta is great for this recipe; it doesnโ€™t matter if the shapes are long or short. Try penne, fusilli, macaroni, bow tie, linguini and so on.
    • Dairy:
      • Ricotta: Creamy whole milk ricotta cheese. Try this delicious Ricotta Mac and Cheese, or Ricotta Pesto Pasta to the Easy Tomato and Ricotta Pasta as well.
      • Heavy cream: Just a small amount to make the dish even creamier.
      • Parmesan: From a wedge and not already grated Parmesan.
    • Lemon: Preferably organic, unwaxed lemons as you will also need the zest. You will need one large lemon or 1 ยฝ medium to get 5-6 tablespoons of fresh lemon juice.
    • Peas: They are optional but nice, adding a bit of sweetness and bite to the dish.
    • Olive oil: Good quality extra-virgin olive oil; I use my good salad olive oil for this recipe.
    • Spices: Red pepper flakes, salt, and pepper. Add as much heat as you like; I usually add a good pinch of red pepper flakes which is about ยผ teaspoon. However, you can be more generous. Cayenne pepper is a good substitute; use it to taste.

    What can I add?

    • Spinach: You can replace the peas with a good handful of fresh baby spinach.
    • Fresh basil: Add some finely sliced basil leaves just before serving.
    • Garlic: Add 1-2 grated garlic cloves to the sauce.
    • Mushrooms: Fry about 9 oz (250 g) of sliced mushrooms in a separate pan. Add them to the one-pot pasta with ricotta and lemon instead of the peas.
    • Shrimps: Cook some shrimps in butter in a separate pan. Season well and serve them with the lemon ricotta pasta.

    How to make one pot lemon ricotta pasta?

    • Cook pasta in a large pot of salted water according to the package instructions (1). Add the frozen peas during the last 2-3 minutes of the cooking time (2). Reserve some pasta water and drain the contents of the pan.
    collage of two pictures of cooking spaghetti in a water and adding peas.
    • Prepare ingredients while the pasta cooks. Wash, dry, and zest the lemon. Halve it and squeeze the juice to get about 6 tablespoons. Grate the Parmesan. Set both aside.
    • Mix sauce: Whisk ricotta, heavy cream, Parmesan, lemon zest and juice, olive oil, pepper flakes or cayenne pepper, about ยฝ teaspoon salt, and โ…› teaspoon pepper (3). Add about ยผ cup of starchy water and whisk well (4).
    collage of two pictures of mixing ricotta sauce for pasta in a bowl.
    • Combine: Return the pasta and peas to the pot (5) and mix well with the ricotta mixture. Add a little more of the reserved cooking water if necessary (6). Adjust the taste with more salt and freshly ground black pepper.
    collage of two pictures of mixing spaghetti, peas and cheese sauce in a pot.

    Expert Tips

    • Pot: You can combine the ricotta sauce ingredients in a small bowl while the pasta is cooking or whisk everything in the empty pasta pot while the spaghetti is draining.
    • Pasta water: Donโ€™t forget to save about ยฝ cup of pasta water. The starches and salt it contains are what you need to make the dish creamy, to help the sauce coat the spaghetti, and to add flavor.
    • Cheese: Use whole milk ricotta and not the skimmed version. The fat content affects the taste and texture of the sauce.
      • Itโ€™s preferable to use freshly grated Parmesan from a wedge; the pre-grated stuff doesnโ€™t taste as good. It also contains additives that prevent the cheese from melting nicely.
    close up of tangled spaghetti with peas and lemon slices.

    Recipe FAQ

    Can I replace ricotta?

    Yes. The dish will be slightly different but still delicious. I often make this dish with full-fat cream cheese. Mascarpone is also great.

    Can I reheat it?

    The one-pot pasta with ricotta and lemon is best served immediately without reheating.
    However, you can reheat the leftovers or enjoy them at room temperature. When reheating, add a splash of milk, heavy cream, or water to the pan and stir often.
    The leftovers will keep refrigerated in an airtight container for 2-3 days.

    Is the recipe vegetarian?

    No, because it contains Parmesan which is made with animal rennet. To make it vegetarian, use vegetarian hard cheese instead.

    How to serve?

    • Serve the creamy lemon ricotta pasta with a simple salad dressed with vinaigrette. I love it with baby spinach or fresh arugula salad.
    • Sauteed or roasted vegetables like kale, broccoli, or green beans would also make a delicious side dish.
    close up half a bowl of spaghetti with lemon ricotta sauce.

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    ๐Ÿ“– Recipe

    bowl with lemon ricotta pasta cooked garnished with peas, parsley and lemon wedges.

    One Pot Pasta with Ricotta and Lemon

    Delicious one-pot pasta with ricotta and lemon ready in the time it takes to cook the pasta; this is a perfect meal for any night of the week.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Pasta Recipes
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    10 minutes minutes
    Servings: 4
    Calories: 700kcal
    Author: Adina

    Equipment

    • 1 large pot
    Prevent your screen from going dark

    Ingredients 
     

    • 1 lb pasta Note 1
    • 1 cup peas frozen
    • 1 cup ricotta whole milk
    • ยผ cup heavy cream
    • 1 lemon unwaxed, Note 2
    • 2 tablespoons olive oil extra virgin
    • about ยฝ cup pasta cooking water
    • 6 tablespoons Parmesan freshly grated
    • ยผ teaspoon red pepper flakes to taste
    • fine sea salt or Kosher, to taste
    • black pepper to taste

    Instructions

    • Cook pasta and peas: Bring a large pot of water to a boil, add salt generously and cook according to the packetโ€™s instructions until al dente, adding the frozen peas during the last 2-3 minutes of the cooking time. Reserve some pasta water and drain the rest.
    • Prepare ingredients: Wash, dry, and zest the lemon. Squeeze the juice to get about 5-6 tablespoons. Grate the Parmesan. Set both aside.
    • Mix sauce: Whisk ricotta, heavy cream, Parmesan, lemon zest and juice, olive oil, pepper flakes or cayenne pepper, about ยฝ teaspoon salt, and about โ…› teaspoon ground pepper. Add about ยผ cup of the pasta water and whisk well.
    • Combine: Return the pasta and peas to the pot. Pour the ricotta sauce on top. Add a little more reserved cooking water if necessary to thin the sauce to your liking.
    • Adjust the taste with more salt and freshly ground black pepper. Serve immediately.

    Notes

    1. Spaghetti or any other pasta, short or long, is good.
    2. You will need 1 tablespoon lemon zest and about 5-6 tablespoons of lemon juice. One large or 1 ยฝ medium lemon should do it.

    Nutrition

    Serving: 1g | Calories: 700kcal | Carbohydrates: 94g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 216mg | Potassium: 448mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3974IU | Vitamin C: 18mg | Calcium: 270mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

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