One Pot Pasta with Ricotta and Lemon is an easy and tasty weeknight dish! Serve it as the main course or alongside a protein such as chicken or shrimp.
Lately, I have an obsession with ricotta. It's a cheese I ate often as I child, but I think I forgot about it along the way.
After creating my Whipped Ricotta Crostini recipe a few weeks ago, I knew I had to share another recipe featuring the cheese.
This pasta will not disappoint! Not only is it bright, fresh and delicious... it requires very minimal dishes. This entire recipe is made in just one pot! I don't know about you, but that's music to my ears!
Ingredients in this recipe
- pasta - Casarecce, Gemelli or Cavatappi shapes are best.
- frozen peas - Because we always like a little something green.
- reserved pasta water - This helps everything stick together!
- extra virgin olive oil - Use good quality extra virgin olive oil for this recipe. It makes a difference!
- whole milk ricotta cheese - Do not use any lower fat versions of ricotta cheese!
- parmesan cheese - You can also use percorino romano cheese.
- lemon - We will be using the zest and juice for this recipe. No waste!
- seasonings (garlic powder, salt and pepper)
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Don’t overcook your pasta. Cook pasta until there are 1-2 minutes left of cooking time. Since we're cooking the sauce with the pasta, this will ensure the pasta will not be overcooked.
Use whole milk ricotta. Lower fat versions will be too watery for this recipe.
Try to use good quality whole milk ricotta for a creamier texture. Some generic supermarket brands aren’t as luscious.
Once you have added all the ingredients to the pasta, stir well on medium-low heat. As you stir more and more, all of the the ingredients will come together. This will create the pasta sauce.
My favorite pasta shapes for this recipe are Casarecce, Gemelli or Cavatappi.
This recipe yields 4 large portions. If you are enjoying this pasta as a side dish, I recommend cutting the recipe in half.
Can I make ricotta pasta in advance?
No, I don’t advise preparing this recipe in advance. This dish is best served immediately. If you store leftovers in the fridge, the pasta will dry out over time. I recommend adding a little water, olive oil and parmesan cheese when reheating the pasta.
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One Pot Pasta with Ricotta and Lemon
- 1 lb pasta (Casarecce, Gemelli or Cavatappi shapes are best)
- ¾ cup frozen peas
- ½ - 1 cup reserved pasta water
- 2 tablespoons extra virgin olive oil
- 1 cup whole milk ricotta cheese
- ½ cup parmesan or percorino romano cheese
- juice of one lemon
- zest of one lemon
- ½ teaspoon garlic powder
- salt and pepper to taste
- Bring a large pot filled with salty water to a boil. Add the pasta. Boil the pasta until there are 1-2 minutes left of cooking time. Since we're cooking the sauce with the pasta, this will ensure the pasta will not be overcooked.
- Toss in the frozen peas when the pasta has a couple more minutes left until it's ready.
- Drain the pasta and peas, but reserve 1 cup of the starchy water. Set it aside.
- Toss the drained pasta and peas back into the pot.
- To the pot, add ½ cup of the reserved pasta water, olive oil, ricotta cheese, parmesan cheese, lemon juice, lemon zest, garlic powder and salt and pepper.
- Once you have added all the ingredients to the pasta, place the pot on medium-low heat and stir the mixture very well. As you stir more and more, all of the ingredients will come together. This will create the pasta sauce.
- Add more reserved pasta water until the consistency is to your liking.
- Serve with a sprinkle of parmesan cheese and fresh lemon zest!