One Pot Lemon Ricotta Pasta

Course: Dinner, Lunch

Cuisine: American, Italian

Diet: Vegetarian

Prep Time: 2

Cook Time: 13

Total Time: 15

Servings: servings

Calories: 423kcal

Author: Shruthi Baskaran-Makanju

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!

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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
¼ cup fresh basil leaves chopped
½ cup arugula leaves packed

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.

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