One Pot Pasta with Ricotta and Lemon
This one pot pasta with ricotta and lemon is a creamy, fresh, and easy dinner made in a single pot. With zesty lemon and rich ricotta, this quick pasta recipe is perfect for busy weeknights and light comfort meals.
Ingredients
- 12 oz pasta spaghetti, fettuccine, or penne
- 1 cup ricotta cheese
- 2 cups vegetable or chicken broth
- 1 cup water
- Juice and zest of 1 lemon
- 2 cloves garlic minced
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional Add-Ins
- Spinach or arugula
- Peas
- Grilled chicken or shrimp
- Red pepper flakes
Instructions
- In a large pot, combine pasta, broth, water, garlic, olive oil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer, stirring occasionally.
- Cook until pasta is tender and most liquid is absorbed (about 10–12 minutes).
- Stir in ricotta cheese, lemon juice, and lemon zest until creamy.
- Add Parmesan cheese and mix well.
- Adjust seasoning and add a splash of liquid if needed.
- Serve warm.
Notes
- Stir frequently to prevent sticking and create a creamy sauce.
- Use fresh lemon juice and zest for best flavor.
- Add extra liquid if the pasta becomes too thick.
- Store leftovers in the fridge up to 3 days and reheat with added liquid.