This One Pot Pasta with Ricotta and Lemon Recipe is exactly the dish that feels both comforting and refreshing. With creamy ricotta, zest, fresh lemon juice, a hint of garlic and fragrant herbs, it turns into a silky, magically delicious pasta that feels light yet comforting. It comes together in just 15 minutes, if you’re looking for an easy, vibrant, and comforting dinner, definitely it’s a worth-trying recipe.
This one pot ricotta pasta recipe is my go-to when I need a quick, satisfying, and effortless dinner to make, and I never have to spend forever in the kitchen. One pot, a few pantry staples, and 15 minutes later, the creamiest, most delicious lemony pasta is ready with no cream, no butter, just pure flavour magic.
One Pot Pasta with Ricotta and Lemon Recipe Inspiration
This creamy, one-pot pasta is an ultimate comfort food that feels special yet simple enough to enjoy any night of the week.
It is a super easy, low-mess, and ready in just 15 minutes recipe. All you need is one pot, a handful of simple ingredients, and 15 minutes later, your meatless meal is on the table.
It is also incredibly customizable. You can easily toss in roasted veggies, mushrooms, fresh herbs, or an extra sprinkle of cheese to make it your own, and even gluten-free pasta can be used.
It is perfect for leftovers. Make ahead a big batch, and with simplicity, you’ve got a quick, delicious meal to combine into your regular meal planning, or you can have it as leftovers for busy days when you’re short on time to cook from scratch.
If you’re a fan of simple, flavorful pasta dishes, you might also love my Penne alla Vodka; it’s another 15-minute try-worthy wonder.
Ingredients Guide
To make this delicious one pot pasta with ricotta and Lemon, all you need is a few simple ingredients. Pick your favorite long pasta like spaghetti or linguine, full-fat, rich ricotta cheese, fresh parmesan or any hard cheese, fresh lemon zest and juice for a tangy kick, and a sprinkle of salt and pepper. Finish it off with the perfect finishing touch of peppery rocket leaves (arugula) and a sprinkle of fresh basil.
Ingredients You’ll Need
Here’s what you’ll need to make this dreamy lemon ricotta pasta:
- 1 pound linguine or spaghetti
- 1 cup full-fat ricotta
- 1 cup parmesan or vegetarian, grated
- 1 tablespoon lemon zest, freshly grated
- ½ cup lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh basil leaves, chopped
- ½ cup arugula leaves, packed
How to Make One Pot Pasta with Lemon and Ricotta
Take a large pot of generously salted water to a boil. Cook your pasta until it’s perfectly al dente or check the instructions on the package. Reserve about a cup of pasta water before draining, it works as a magic lately.
In the same pot, add full-fat ricotta, parmesan, lemon zest, lemon juice, a pinch of salt, and pepper. Stir to combine all ingredients; it’ll look thick at first.
Pour in a bit of the reserved pasta water, mix the sauce until it becomes silky and smooth. You can add more water as needed for your desired consistency.
Then, toss in the cooked pasta and give a gentle mix until every strand is coated in that luscious sauce.
Ta Da DA! Mouthwatering one-pot pasta with ricotta and Lemon is ready! To add extra flavour, top with fresh basil, arugula, and a sprinkle of black pepper. Serve immediately, warm and creamy.
Recipe Notes and Variations
Greens and herbs selection. I love the fresh combo of basil and arugula in this one-pot pasta, but you can easily switch it with Spinach or kale. They make great alternatives; if you’re out of basil, parsley works beautifully.
Pasta options. I am using linguine for this recipe, but any long pasta will equally work best, like spaghetti, fettuccine, pappardelle, or tagliatelle. Use any short pasta that you have on hand, like bowties (farfalle) or penne.
Spice it up. I like simple and comforting meals, but feel free to add your own twist. For a little heat, toss in some sriracha, hot sauce, or red pepper flakes. To satisfy your Mediterranean cravings, add oregano, Italian seasoning, or even a spoonful of pesto.
My Personal Tips
- Using fresh lemon juice and zest makes all the difference; bottled juice won’t bring the same shine.
- It’s only full-fat ricotta that gives the sauce that rich, dreamy texture that clings perfectly to the pasta.
- Keep the pasta al dente, it keeps its shape and soaks up the sauce beautifully.
- For extra creaminess, whip the ricotta and parmesan in a food processor first for a velvety-smooth texture.
Side Servings for One Pot Pasta with Ricotta and Lemon
There are plenty of delicious side options that pair beautifully with this pasta dish! Serve it with crispy garlic bread, zucchini, or blistered cherry tomatoes would also complement it wonderfully, even you can even toss them right into the pasta for extra flavor!
If you like to make it protein-rich, grilled chicken, baked salmon, make a light and flavorful pairing.
Storing Leftovers
Keep leftovers in an airtight container for up to 4 days. For reheating on the stove, remember to add a splash of water and gently warm it to keep its creaminess.
FAQs
Can I use other cheeses instead of ricotta?
Yes! Mascarpone, cottage cheese, or even soft goat cheese can work, but by swapping you may feel slightly in change the flavor.
Can I freeze this pasta?
While it tastes best when fresh, you can freeze the sauce separately. Thaw it overnight and stir in freshly cooked pasta with a splash of warm water.
How should I reheat leftovers?
Reheat on the stovetop with a splash of water or milk; this helps bring the sauce back together.
Final Thoughts
This One Pot pasta with ricotta and Lemon has become one of my favorite weeknight staples, not just because it’s easy, but because it always feels so special. The Lemon brightens everything, the ricotta gives it that luscious creaminess, and the whole dish comes together in one pot.
This dish is proof that comfort food doesn’t have to be heavy and doesn’t need lavish ingredients. Sometimes, it’s just the right mix of simple, fresh ingredients and a little love stirred in.
