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Overhead view of pasta with ricotta and lemon in large white braiser pan on black tile surface.
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5 from 12 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: lemon ricotta pasta, one pot pasta with ricotta and lemon, pasta
Servings: 4
Calories: 514kcal
Author: LaKita Anderson

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.

Nutrition

Calories: 514kcal | Carbohydrates: 60g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 1078mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 8mg | Calcium: 372mg | Iron: 1mg