One Pot Pasta with Ricotta and Lemon
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.
Servings: 4
Calories: 514kcal
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.
Video
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
