One Pot Lemon Ricotta Pasta (Creamy & Easy Weeknight Dinner)

Name: One Pot Pasta with Ricotta and Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10 ounces rigatoni pasta, or any that you prefer; 1 tablespoon olive oil; 1 whole shallot, thinly sliced; 2 cloves garlic, minced; 1 cup whole milk ricotta; 1 cup Parmesan cheese, grated; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon crushed red pepper

Jump to Recipe

This creamy Lemon Ricotta Pasta is the one-pot wonder you need for busy weeknights. Made with rigatoni, creamy ricotta, and fresh lemon juice, it comes together in just 15 minutes for a light and tangy pasta dish that feels elegant but couldn't be easier.

If you're craving more simple and delicious pasta recipes, be sure to try making some Lemon Pasta Salad, Easy One Pot Pasta, or the popular Cheesy Chicken Enchilada Pasta.

Before You Cook, Read This!

💬 The Vibe: Creamy, tangy, and weeknight-easy. This dish feels fancy but comes together fast.

🔑 What You Gotta Know: Use whole milk ricotta for richness, and don't forget to save that pasta water, it's liquid gold for the sauce.

🍋 Best Bite Alert: Serve it hot with an extra sprinkle of parmesan and a side of garlic bread. Add shrimp or grilled chicken if you want to bulk it up.

Overhead view of lemon ricotta pasta in white braiser topped with chopped parsley, crushed red pepper, and grated parmesan.

Why You'll Love This Lemon Ricotta Pasta

Quick & Easy: Done in just 15 minutes.
One pot = Less cleanup: Always a win on busy nights.
Creamy but Light: The lemon cuts the richness just right.
Customizable: Add greens, protein, or herbs to make it your own.
Family-Friendly: A mellow but flavorful dish that everyone can enjoy.

Ingredients You'll Need

Overhead view of ingredients needed to make ricotta pasta in separate bowls on black tile surface.

Pasta - Any variety works, rigatoni, spaghetti, fettuccine, bow tie, or penne.
Whole Milk Ricotta - Makes the sauce rich and creamy. Avoid part-skim if you can.
Lemon Juice + Zest - Adds tangy brightness to balance the creamy ricotta.
Parmesan Cheese - Freshly grated melts best and adds savory depth.
Shallot - Optional, but adds subtle sweetness. Yellow onion works too.
Garlic - Freshly minced gives the sauce aromatic flavor.
Olive Oil - Used to sauté and layer flavor into the sauce.
Salt, Black Pepper, Crushed Red Pepper - Season to taste and add a bit of heat.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Lemon Ricotta Pasta

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.

2. Sauté the Aromatics: In the same pot, heat olive oil over medium heat. Add shallot and cook for 1 minute. Add garlic and cook for another minute.

Overhead view of shallot and garlic in braiser pan.

3. Make the Sauce: Stir in ricotta, parmesan, lemon juice, lemon zest, salt, black pepper, and crushed red pepper. Add about ½ cup of reserved pasta water and stir until the cheese melts and the sauce is smooth.

Ricotta sauce in large white braiser with wooden spoon.

4. Combine: Return cooked pasta to the pot and toss to coat. Add more pasta water as needed to reach your desired consistency.

Cooked pasta added to ricotta sauce in large white braiser.

5. Serve: Top with extra parmesan and a sprinkle of red pepper flakes. Serve immediately. Enjoy!

Close up view of finished ricotta pasta in large white braiser topped with parsley, parmesan, and red pepper.

Recipe Variations

Add greens: Stir in a handful of baby spinach or arugula with the pasta water.
Add protein: Top with cooked shrimp, grilled chicken, or Italian sausage.
Try pesto: Swap half the ricotta with ½ cup pesto for an herby twist.
Make it gluten-free: Use your favorite GF pasta variety.

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Recipe Tips & Tricks

Salt the pasta water well - It's your first layer of flavor. Cook the pasta just until al dente so it holds up in the sauce.
Topping ideas: Finish with fresh basil, extra ricotta, parmesan, or a sprinkle of red pepper flakes for more depth and texture.
Creamy texture fix: If the sauce is too thick or grainy, stir in a splash of heavy cream or whole milk. You can also blend the ricotta before adding it to the sauce for an ultra-smooth finish.
Stir constantly: When mixing the sauce, keep stirring for a creamy, lump-free consistency.

Storage Tips

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm gently in a saucepan over medium heat with a splash of broth, cream, or milk to loosen the sauce. Microwave if needed, but the texture will be softer.

Serving of ricotta pasta in white bowl with fork and lemon slices in it.

Frequently Asked Questions

Can I make this ahead of time?

It's best fresh, but leftovers reheat well with a splash of broth, milk, or cream.

What can I use instead of ricotta?

Try mascarpone, blended cottage cheese, or a mix of cream cheese and sour cream.

Is this good served cold?

es! It has a pasta salad vibe when served cold or at room temperature.

More Pasta Recipes You'll Love

Have any comments, questions, or other delicious ideas and ways to enjoy this One-Pot Pasta with Ricotta and Lemon Recipe? Please share them in the comments below!

📖 Recipe

One Pot Pasta with Ricotta and Lemon

LaKita Anderson

This one pot pasta with ricotta and lemon is creamy, tangy, and ready in 15 minutes. A perfect easy dinner made with simple ingredients and big flavor.

5 from 13 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings

Calories 514 kcal

Equipment

1 Large Stock Pot or Dutch Oven

Ingredients

10 ounces rigatoni pasta, or any that you prefer
1 tablespoon olive oil
1 whole shallot, thinly sliced
2 cloves garlic, minced
1 cup whole milk ricotta
1 cup Parmesan cheese, grated
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper

Instructions

Begin the recipe by grabbing a large pot over medium-high heat and adding water and salt to cook the 10 ounces of rigatoni pasta. Add the pasta and cook al dente according to the package directions.
Once done, drain the water off the pasta, but reserve at least 1 cup of the pasta water to add to the sauce. Set the cooked pasta aside in a separate large bowl.
In the same large pot, begin making the sauce by adding 1 tablespoon olive oil and allowing it to heat thoroughly. Add the 1 thinly slced shallot and saute it for about a minute before adding the 2 cloves of minced garlic and allowing it to cook for another minute.
Add 1 cup ricotta, 1 cup parmesan cheese, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon salt, ½ teaspoon ground black pepper, and ¼ teaspoon crushed red pepper. Stir to combine the mixture.
Add about ½ cup of the reserved pasta water and stir continuously until the parmesan has melted and the sauce is smooth.
Add the cooked pasta and stir until the pasta is well coated in the sauce. Add more pasta water as needed for a smooth sauce that is your desired consistency.
Serve the pasta immediately while it's still warm topped with some additional grated parmesan on top. Enjoy!
Store any leftover lemon ricotta pasta in an airtight container in the refrigerator for up to 4 days.

Notes

Cook the pasta in generously salted water and just long enough for the pasta to be al dente.
Before serving, top the pasta with fresh basil, grated parmesan, additional creamy ricotta cheese, and/or a sprinkle of red pepper flakes.
If you're having problems with the texture of the lemon ricotta sauce, try adding stirring in a tablespoon of heavy cream or whole milk to help.
When making the sauce, stir continuously to get a smooth and creamy consistency. You can blend the ricotta until smooth to make it extra creamy.

Calories: 514kcalCarbohydrates: 60gProtein: 24gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 53mgSodium: 1078mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 532IUVitamin C: 8mgCalcium: 372mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

One Pot Lemon Ricotta Pasta (Creamy & Easy Weeknight Dinner)

Before You Cook, Read This!

Why You'll Love This Lemon Ricotta Pasta

Ingredients You'll Need

How to Make Lemon Ricotta Pasta