One Pot Pasta with Ricotta and Lemon

This week, try making this One Pot Pasta with Ricotta and Lemon for a simple pasta dish. It comes together in 15 minutes for a comforting pasta that is creamy with the perfect balance of rich ricotta and tangy lemon. 

Craving more simple and delicious pasta recipes, then be sure to try making some Lemon Pasta Salad, Easy Tomato Basil Pasta, or the popular Cheesy Chicken Enchilada Pasta.

Making one pot pasta recipes is my jam. 

They’re perfect for any night of the week when you’re short on time and can’t be bothered with a lot of post-cooking clean up. Especially this time of the year when things are busy. I also enjoy using simple ingredients when it comes to pasta dishes and this recipe is certainly no different. 

The star ingredients of this lemon ricotta pasta recipe are of course pasta, ricotta, and lemon. It’s creamy and tangy at the same time without being overpowering. The perfect one pot recipe.

Let’s get started!

Jump to:

• Ingredients You'll Need
• Step By Step Instructions
• Variations
• Recipes Tips & Tricks
• Storage
• Recipe
• More Recipes You'll Love

Ingredients You'll Need

1. Pasta - Use any pasta that you prefer or have on hand. You can use spaghetti, fettuccine, rigatoni, bow tie, or fusilli. Since I had some penne on hand, that’s what I decided to go with. Cook the pasta in a large pot of salted water, according to the package instructions, and make sure to adjust the cooking time to keep the pasta al dente. 
2. Ricotta - Be sure to go with whole milk ricotta cheese for this pasta recipe. It will give the sauce a rich, thick, and creamy texture that you just can’t get with part-skim milk ricotta. 
3. Lemon - You’ll need the juice of the lemon as well as the zest to give the dish a tangy acidic and bright lemon flavors to help balance the ricotta. 
4. Parmesan - Select a block of Parmesan that you’ll need to grate yourself for the best outcome. The package pre-grated cheese just doesn’t work the same in my opinion because it has added preservatives that keep it from melting completely. You may also use pecorino romano or pana gradano. 
5. Shallot - Adds a slight sweetness to the sauce, you may use yellow onion instead or omit it if you prefer. 
6. Garlic - Freshly minced garlic adds another layer to the sauce and helps to boost the overall profile of the pasta. 
7. Olive Oil - Used to saute the shallot and garlic to begin layering the rest of the ingredients to make the sauce. 
8. Salt, Ground Black Pepper, and Crushed Red Pepper (Chili Flakes) - Brings the ingredients of the pasta together and keeps them from tasting flat. Feel free to adjust the spice measurements to your preference. 

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin the recipe by grabbing a large pot over medium-high heat and adding water and salt to cook the 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 a 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 lemon ricotta sauce by adding the olive oil and allowing it to heat thoroughly. Add the shallot and saute it for about a minute before adding the garlic and allowing it to cook for another minute. 

Add the whole-milk ricotta, parmesan cheese, fresh lemon juice, lemon zest, salt, ground black pepper, and crushed red pepper. Stir to combine the ricotta 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. If needed, add more pasta water 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!

Variations

• Along with the pasta water, add a handful of fresh baby spinach or peppery arugula. 
• Before serving top with some cooked chicken, Italian sausage, or shrimp for added protein. Pair it with some garlic bread for an extra filling meal.
• You may also use cooked chickpea pasta or gluten-free pasta as well. 
• Substitute half of the ricotta for pesto instead by using ½ cup ricotta and ½ cup pesto. 

Recipes Tips & Tricks

• Cook the pasta in generously salted water and just long enough for the pasta to be al dente. 
• Before serving, top the pasta with some 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 sauce, try adding stirring in a tablespoon of heavy cream or whole milk to help. 
• When making the sauce, be sure to stir continuously to get a smooth and creamy consistency. 

Storage

Store any leftover lemon ricotta pasta in an airtight container in the refrigerator for up to 4 days. To reheat, simply add it to a saucepan over medium heat, and add a little heavy cream, a splash of milk, or some broth or stock to loosen up the sauce and add a bit of flavor. If you’re short on time, then you may heat in the microwave instead. 

Recipe

More Recipes You'll Love

• Lemon Pasta Salad
• Easy Shrimp Scampi 
• Cheesy Chicken Enchilada Pasta 
• Easy Tomato Basil Pasta 

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!