• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Urban Farmie
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Resources
    • Gardening
    • Substitutes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Weeknight Dinners

    Published: February 27, 2023 | Last Modified: February 27, 2023 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - No Comments

    One Pot Lemon Ricotta Pasta

    Nut Free RecipesVegetarian Recipes
    Shares35Facebook7Pin28
    This classic, easy, one pot lemon ricotta pasta is ready in 15 minutes and is perfect for any occasion - whether a quick weeknight dinner or a dinner party!
    Jump to Recipe Pin Recipe

    There's nothing I love more than a one pot meal, and this one pot lemon ricotta pasta is no exception. The combination of creamy ricotta, lemon juice, zest, garlic, and herbs creates an amazingly creamy pasta dish. Plus, it's ready in just 15 minutes! So, if you’re looking for an easy and flavorful dinner, you have to try this one-pot lemon ricotta pasta.

    Close-up view of one pot lemon ricotta pasta topped with chopped basil and rocket leaves placed on a plate with a fork on the side.

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    💭 Why you'll love this recipe

    This creamy and lemony one pot pasta with ricotta is the perfect comfort food for any night of the week.

    • Super easy, low-mess, convenient weeknight dinner. You just need a few simple ingredients, one pot, and 15 minutes to make this great meatless weeknight dinner. Can it get any better? I say no!
    • Easy to customize. You can easily customize it with your favorite add-ins, like roasted vegetables, mushrooms, other herbs, or more cheese!
    • Perfect for leftovers. With its simplicity, you can easily incorporate it into your regular meal planning, so prepare a big batch and have it as leftovers during busy weeks or when you're short on time!

    📋 Ingredients and notes

    To make this mouthwatering lemon ricotta pasta, you'll need spaghetti or linguine (or any other long pasta), full-fat ricotta cheese, parmesan cheese or other hard cheese of your choice, fresh lemon zest and lemon juice, salt, and pepper to taste, rocket leaves (i.e., arugula) and fresh basil for garnish.

    Labeled ingredient list for lemon ricotta pasta - check recipe card for details!

    Notes and Variations

    • Choice of greens and herbs. I opted for basil and arugula in this recipe, but spinach or kale would also work equally well. You can top with parsley if you don't want to use basil.
    • Pasta. I used linguine in this recipe, but you can make it with any long pasta (I've tried this recipe with pappardelle, tagliatelle, spaghetti, and fettuccine). If you don't have long pasta on hand, bowtie (farfalle) or penne also work.
    • Variation in spices. I've kept the recipe simple, but you can totally customize this to your liking. If you want a bit of a kick, try adding sriracha, hot sauce or a sprinkle of red pepper flakes. If you want to amplify the Mediterranean flavors, add some oregano or Italian seasoning, or even a spoon of pesto.
    • Add some crunch with vegetables like peas, broccoli, carrots or mushrooms to add texture and nutrition to your dish. Just make sure you cook them before you add them to the dish (I typically add them along with the sauce!) Or some toasted breadcrumbs or pine nuts along with the garnish.
    • Make it vegan. This recipe is easy to make vegan, if you swap the ricotta cheese with vegan ricotta, and the parmesan cheese with a vegan hard cheese of your choice. Super simple and tastes just as delicious!

    📖 How to make one pot lemon ricotta pasta

    Bring a pot of salted water to a boil. Toss in your pasta and cook according to the package instructions until it reaches an al dente texture. Reserve the pasta's cooking water, then drain and reserve the pasta. Turn off the heat.

    In the same pot, create the sauce by adding ricotta, Parmesan cheese, lemon zest, and juice, a pinch of salt and pepper. Stir until it's perfectly combined.

    Overhead view of a large pot with ricotta, parmesan, lemon zest, lemon juice, salt, and pepper.
    Overhead view of a large pot with mixed ricotta, parmesan, lemon zest, lemon juice, salt, and pepper.

    Add the reserved pasta water to the sauce and stir until it's a smooth and creamy sauce. Then, add the pasta and stir gently until fully coated. If needed, add more pasta water to create a smooth sauce.

    Overhead view of a large pot with mixed ricotta, parmesan, lemon zest, lemon juice, salt, and pepper added to pasta water.
    Overhead view of mixing the pasta and cheesy sauce in a large pot.

    Divide the pasta among bowls and top with some of the sauce from the bottom of the pot. Finally, garnish with the chopped basil and arugula (rocket) to add some freshness to the dish! Add a sprinkle of fresh black pepper if you wish.

    Overhead view of cooked one-pot lemon ricotta pasta garnished with rocket and fresh basil leaves, with a fork on the side.

    👩🏽‍🍳 Top tips for the best lemon ricotta pasta!

    Here are my top four tips to make the most flavorful, creamy and satisfying one pot meal!

    • Use fresh ingredients. Fresh herbs, lemon juice and zest, and greens always help to make the flavors pop. This is especially true for the lemon juice - using frozen or bottled juice will not yield the best results.
    • Choose a good quality, full fat, whole milk ricotta cheese. Using full fat or whole milk ricotta cheese is important because the fat content helps bind the sauce together, giving it a thick and creamy consistency and adds more richness!
    • Cook the pasta correctly. Overcooked pasta can be quite mushy and spoil the texture of the dish, so follow the package instructions for cooking time closely. Al dente is the way to go!
    • Use a food processor if in a hurry. If you really want the perfect creamy blend for the pasta sauce, and don't mind using up another appliance (aka, washing another bowl) - whip the ricotta and parmesan into a creamy spread using a food processor before tossing it in the pot to make the sauce.

    👩🏽‍🍳 Troubleshooting FAQs

    Is it better to boil pasta in milk or water?

    For this lemon ricotta pasta, it’s best to boil the pasta in water. The ricotta cheese provides enough creaminess and flavor to the dish without any additional liquid. Boiling pasta in milk would likely make this dish too creamy and heavy!

    Can you freeze leftover lemon ricotta pasta?

    Unfortunately, leftovers for this dish do not reheat well and freezing them may result in a change of texture. So, it's best to prepare only what you intend on eating for optimal taste.

    Can I use other types of cheese in this recipe?

    Yes, you can use other types of cheese such as mozzarella or Pecorino Romano for added flavor and creaminess in addition to ricotta cheese. Make sure you buy vegetarian versions of the cheese though!

    🍴 Serving and storage suggestions

    This lemon ricotta pasta will keep fresh for up to 3 or 4 days when stored in an airtight container in the fridge. To preserve its integrity, make sure it has cooled completely before transferring it into the container.

    However, I find that reheating it in a microwave causes the sauce to break. So I highly recommend that you toss the pasta on a skillet with a splash of water until just warm if you're planning to store and reheat this dish.

    Looking for other easy but delicious pasta recipes? Try out some of my favorite pasta recipes listed below!

    • Authentic Cacio e Pepe
    • Broccoli Pesto Pasta
    • Leek and Mushroom Pasta
    • Jamaican Vegan Rasta Pasta
    • Penne Pomodoro
    • Rigatoni Arrabbiata

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    Overhead view of a plate full of one pot lemon ricotta pasta topped with basil and rocket leaves and a fork on the side. 
    Print Recipe
    No ratings yet

    One Pot Lemon Ricotta Pasta

    This classic, easy, one pot lemon ricotta pasta is ready in 15 minutes and is perfect for any occasion - whether a quick weeknight dinner or a dinner party!
    Prep Time2 mins
    Cook Time13 mins
    Total Time15 mins
    Course: Dinner, Lunch
    Cuisine: American, Italian
    Diet: Vegetarian
    Servings: 6 servings
    Calories: 423kcal
    Author: Shruthi Baskaran-Makanju

    Ingredients

    • 1 pound linguine, substitute spaghetti
    • 1 cup full fat ricotta
    • 1 cup parmesan, vegetarian, grated - substitute with vegan hard cheese
    • 1 tablespoon lemon zest, freshly grated
    • ½ cup lemon juice, approximately 3 fresh lemons, juiced
    • 1 teaspoon salt, plus more for salting pasta water
    • ½ teaspoon black pepper
    • ½ cup arugula leaves, packed
    • ¼ cup fresh basil leaves, chopped

    Instructions

    • Bringing a pot of salted water to a boil. Toss in pasta and cook according to the package instructions until it reaches an al dente texture.
      Reserve 1 cup of pasta water, then drain and reserve the pasta.
    • In the same pot, after turning off the heat, create the sauce by adding ricotta, Parmesan cheese, lemon zest and juice, a pinch of salt and pepper. Stir until it's perfectly combined. You can also use a food processor if you desire.
    • Add ½ cup of pasta water to the sauce and stir until it's smooth. Then, add the pasta and stir gently until fully coated. If needed, add more pasta water to create a smooth sauce.
    • Divide the pasta among bowls and top with some of the sauce from the bottom of the pot. Finally, garnish with the chopped basil and arugula to add some freshness to the dish.

    Notes

    • Use fresh lemon juice - using frozen or bottled juice will not yield the best results.
    • Choose a good quality, full fat ricotta. Using full fat is important because the fat content helps bind the sauce together, giving it a thick and creamy consistency and adds more richness!
    • Cook the pasta correctly. Overcooked pasta can be quite mushy and spoil the texture of the dish, so follow the package instructions for cooking time closely. Al dente is the way to go!
    • Use a food processor if in a hurry. If you really want the perfect creamy blend for the pasta sauce, and don't mind using up another appliance (aka, washing another bowl) - whip the ricotta and parmesan into a creamy spread using a food processor before tossing it in the pot to make the sauce.

    Nutrition

    Calories: 423kcal | Carbohydrates: 60g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 694mg | Potassium: 261mg | Fiber: 3g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 10mg | Calcium: 306mg | Iron: 1mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
    « Asparagus Casserole
    Authentic Mulligatawny Soup (Vegan) »

    Download your seasonal eating guide!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

    Fall Favorites

    • Homemade Pumpkin Spice Latte Recipe
    • No Chill Chocolate Chip Cookies
    • Thai Curried Butternut Squash Soup
    • Ethiopian Cabbage
    year-round produce guide

    Get Every Recipe To Your Inbox!

    As Seen On

    Footer

    Urban Farmie

    Urban Farmie

    Seasonal, global, vegetarian recipes and the stories behind them. Inspired by life and travels to 60+ countries. Always authentic, never boring.

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Posts

    Nigerian Jollof Rice

    Strawberry Shortcake Cookies

    Cast Iron Skillet Cornbread (or Quiche!)

    Chana Masala

    Healthy Samosas

    Moroccan Shakshuka

    Back To Top

    Copyright Black Bicycle LLC. © 2023
    Privacy Policy | Cookie Policy | Disclosure Policy | Website Accessibility Statement