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.
Servings 4
Calories 700kcal
Equipment
- 1 large pot
Ingredients
- 1 lb pasta Note 1
- 1 cup peas frozen
- 1 cup ricotta whole milk
- ¼ cup heavy cream
- 1 lemon unwaxed, Note 2
- 2 tablespoons olive oil extra virgin
- about ½ cup pasta cooking water
- 6 tablespoons Parmesan freshly grated
- ¼ 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 packet’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 ½ teaspoon salt, and about ⅛ teaspoon ground pepper. Add about ¼ 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
- Spaghetti or any other pasta, short or long, is good.
- You will need 1 tablespoon lemon zest and about 5-6 tablespoons of lemon juice. One large or 1 ½ 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