You'll love this One Pot Pasta with Ricotta and Lemon recipe! The pasta noodles are coated in a creamy mixture of Ricotta and parmesan cheese with a splash of lemon flavor.
The One Pot Pasta with Ricotta and Lemon is an easy pasta dinner that both kids and adults love.
Why you’ll love this recipe
- I love that this is an easy one pot pasta dinner. Since you will only use one large pot to make the pasta recipe, you will have fewer dishes to clean.
- The One Pot Pasta with Ricotta and Lemon is ready in less than 20 minutes. The directions are easy to follow.
- The one pot pasta is vegetarian friendly. You can add meat like grilled chicken if you prefer, but it isn't necessary.
Recipe Ingredients
- Farfalle (bow tie) pasta or other short pasta
- Ricotta cheese
- Lemon
- Parmesan
- Salt + Pepper
- Reserved pasta water
Ingredient Notes
Farfalle: Farfalle pasta is commonly known as bow tie pasta or butterfly pasta. Any type of a short pasta can be used instead. Some short pasta ideas include penne, fusilli, gemelli, or rotini.
Ricotta cheese: You can find ricotta cheese in almost any major grocery store. Ricotta cheese has a similar flavor to cottage cheese. However, ricotta cheese does not have the small curds that you find in cottage cheese. For this recipe, it is best to use whole milk or part-skim milk ricotta cheese. The whole milk ricotta cheese will provide the creamiest results.
Lemon: You'll use the lemon zest and lemon juice of one large lemon to achieve the lemony flavor in this One Pot Pasta with Ricotta and Lemon.
Parmesan cheese: Make sure to use fresh shredded parmesan cheese. Do not use the grated parmesan that comes in a plastic container. The parmesan adds the perfect amount of saltiness to the One Pot Pasta with Ricotta and Lemon recipe.
Salt and pepper: Season the one pot pasta with salt and pepper, to taste.
Reserved pasta water: You'll save about half a cup of the pasta water once you drain the pasta water after cooking it. This water will be used to thin the ricotta and lemon sauce so it easily coats the pasta noodles.
How to Make One Pot Pasta with Ricotta and Lemon: Step by Step Instructions
One Pot Pasta with Ricotta and Lemon is easy to make. It requires a few simple ingredients that come together quickly.
Step 1: Fill a large pot with water and heat the water over medium-high until boiling. Add the short pasta noodles. Cook according to the package directions until the noodles are al dente.
Step 2: While the pasta is cooking, juice and zest the lemon. Set the lemon juice and lemon zest aside.
Step 3: Once the pasta noodles are al dente, drain the water from the pot. Reserve about a half cup of the pasta water and set it to the side.
Step 4: Next, stir the ricotta cheese, lemon zest, lemon juice, and parmesan cheese into the pot with the pasta. Slowly add the reserved pasta water until the noodles are evenly coated with sauce. Season with salt and pepper, to taste.
One Pot Pasta with Ricotta and Lemon
Ingredients
- 1 lb farfalle or other short pasta
- 1 cup whole milk ricotta cheese
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ¾ cup parmesan (grated)
- ½ cup reserved pasta water
- salt and pepper (to taste)
Instructions
- Fill a large pot with water and heat the water over medium-high until boiling. Add the short pasta noodles. Cook according to the package directions until the noodles are al dente.
- While the pasta is cooking, juice and zest the lemon. Set the lemon juice and lemon zest aside.
- Once the pasta noodles are al dente, drain the water from the pot. Reserve about ½ cup of the pasta water and set it to the side.
- Next, stir the ricotta cheese, lemon zest, lemon juice, and parmesan cheese into the pot with the pasta. Slowly add the reserved pasta water until the noodles are evenly coated with sauce. Season with salt and pepper, to taste.
Recipe Tips & Tricks
- Cook the pasta until it is al dente. The pasta should be slightly soft, but not mushy. The pasta will continue to cook when the sauce is added.
- Only add enough of the reserved pasta water to make the sauce thin enough to coat the pasta noodles.
Storage & Reheating:
- Storage: Store any leftovers in an air-tight container in the refrigerator up to 3-5 days.
- Reheating: The pasta will lose some of its creaminess when it is reheated. You can add a teaspoon or two of water to the pasta before microwaving the pasta in 1 minute increments.
- Freezing: The One Pot Pasta with Ricotta and Lemon is best when served immediately after cooking. However, if you would like to try to freeze it, let the pasta come to room temperature first. Then, add the pasta to an air-tight container or plastic storage bag. Freeze the pasta for up to 3 months. When you would like to use the pasta, simply thaw the pasta then microwave it in 1 minute increments until reheated.
Additions and Substitutions
SUBSTITUTIONS
Romano cheese: You could use romano cheese instead of parmesan cheese if you prefer.
ADDITIONS
Grilled chicken: This One Pot Pasta with Ricotta and Lemon would also be great with grilled chicken. I always try to make sure each meal I make has a protein source.
Spinach: One easy way to incorporate a vegetable into this meal is by adding spinach. Toss in some fresh spinach when you add the ricotta, lemon juice, lemon zest, and parmesan cheese. The heat from the freshly cooked noodles should slightly wilt the spinach leaves so they aren't as bulky in the pasta.
Zucchini, Peas, or Asparagus: Make sure to cook these vegetables before tossing them with the pasta.
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