This One Pot Lemon Ricotta Pasta is a bright, creamy, and comforting dish that brings together the zesty freshness of lemon with the smooth richness of ricotta cheese. It’s the perfect quick meal for busy nights light, flavorful, and made all in one pot for easy cleanup.
Ingredients
- 12 oz of your preferred pasta
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add vegetable broth, pasta, lemon zest, and lemon juice to the skillet. Bring to a boil.
- Reduce the heat and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Stir in ricotta cheese, cherry tomatoes, and spinach. Cook for another 2–3 minutes until the spinach wilts and the tomatoes soften.
- Remove from heat and mix in Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, topped with fresh basil and an extra sprinkle of Parmesan if desired.
Variation
- Add a protein twist by mixing in grilled chicken or sautéed shrimp for extra heartiness.
- Make it spicy with a pinch of red pepper flakes or a drizzle of chili oil before serving.
- Swap spinach for arugula or kale to give the pasta a slightly peppery or earthy flavor.
Cooking Notes
- Stir frequently while simmering to prevent the pasta from sticking to the bottom of the skillet.
- Adjust the consistency by adding a splash of broth or milk if the sauce becomes too thick.
- Use freshly grated Parmesan for the best flavor and a smoother, creamier sauce.
Serving Suggestions
- Serve with a slice of warm garlic bread or a side of roasted vegetables.
- Pair it with a crisp green salad topped with lemon vinaigrette for a refreshing balance.
- Garnish with extra basil leaves and a sprinkle of lemon zest for a restaurant-style presentation.
Tips
- Always zest the lemon before juicing it to avoid difficulty grating a soft lemon.
- For an ultra-creamy texture, reserve a bit of the starchy pasta water to stir in with the ricotta.
- Add the spinach at the very end to keep its vibrant green color and delicate texture.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 16 g
- Sodium: 640 mg
Frequently Asked Questions
-
Can I use another cheese instead of ricotta?
Yes! You can substitute ricotta with cottage cheese or mascarpone for a slightly different flavor and texture. -
How can I make this recipe vegan?
Use vegan ricotta, vegetable broth, and nutritional yeast instead of Parmesan to keep it plant-based and dairy-free. -
Will this pasta still taste good reheated?
Absolutely! Reheat gently on the stovetop with a splash of broth or milk to loosen up the sauce and maintain its creaminess. -
Can I add other vegetables?
Definitely! Zucchini, asparagus, or peas blend perfectly with the lemony and creamy flavor profile.
Conclusion
This One Pot Lemon Ricotta Pasta is the perfect harmony of freshness, creaminess, and comfort all made in just one pan! 🍋✨ It’s a quick, no-fuss meal that feels gourmet, ideal for both weeknight dinners and cozy weekend indulgence. Serve it warm, top it with extra basil, and enjoy every creamy, zesty bite.
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One Pot Lemon Ricotta Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One Pot Lemon Ricotta Pasta is a bright, creamy, and comforting dish that brings together the zesty freshness of lemon with the smooth richness of ricotta cheese. It’s the perfect quick meal for busy nights light, flavorful, and made all in one pot for easy cleanup. 🍋
Ingredients
- 12 oz of your preferred pasta
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add vegetable broth, pasta, lemon zest, and lemon juice to the skillet. Bring to a boil.
- Reduce the heat and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Stir in ricotta cheese, cherry tomatoes, and spinach. Cook for another 2–3 minutes until the spinach wilts and the tomatoes soften.
- Remove from heat and mix in Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, topped with fresh basil and an extra sprinkle of Parmesan if desired.
Notes
- Use whole milk ricotta for a creamier texture.
- For extra richness, add a splash of heavy cream before serving.
- You can substitute arugula or kale for spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta, Main Dish
- Method: One Pot, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 35 mg
Keywords: lemon ricotta pasta, one pot pasta, creamy lemon pasta, easy vegetarian dinner