Creamy One-Pot Pasta with Ricotta and Lemon
This Creamy One-Pot Pasta with Ricotta and Lemon is a quick and easy weeknight meal ready in 20 minutes. This delicious pasta dish is packed with flavor, featuring ricotta cheese, Parmesan cheese, and vibrant lemon.
This delicious one-pot pasta dish is made with a creamy sauce featuring ricotta cheese and infused with bright, fresh flavors of lemon. Add some greens for a nutrient boost and a pop of color, and you have an easy and affordable dinner that will become a regular on your dinner rotation.
This one-pot ricotta lemon pasta is perfect for any night of the week because it doesn’t take much time to prepare. It makes an easy weeknight dinner or a delicious pasta side for a special occasion.
Either way, it’s an easy pasta recipe that requires just a handful of ingredients and 20 minutes of active prep time.
Love one-pot pasta dishes?! Try this One Pot Spaghetti with Sausage and this amazing, decadent Velveeta Hamburger Helper!
What you’ll love about this recipe:
RECIPE INGREDIENTS
You’ll need the following ingredients to make this Creamy One Pot Pasta with Ricotta and Lemon:
INGREDIENT NOTES
Pasta – I used a 16-ounce box of rotini pasta but any short pasta will work well.
Ricotta cheese – Go with full-fat or whole-milk ricotta cheese for the best flavor and texture. This will create the base of the delicious creamy sauce. Homemade ricotta and fresh ricotta will both work too.
Heavy cream – This is added to thin out the creamy sauce and will help hold the ricotta together.
Fresh lemon – To give the creamy sauce those bright lemon flavors, we’ll use both lemon zest and fresh lemon juice.
Fresh spinach – Chopped baby spinach will add wonderful subtle flavor and extra fiber to this simple pasta dish.
Parmesan cheese – A cup of grated parmesan cheese completes this perfect meal and adds savory and salty flavor.
HOW TO MAKE ONE POT PASTA WITH RICOTTA AND LEMON: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: In a small bowl, stir together the ricotta cheese, heavy cream, lemon zest, and juice, salt, and garlic powder. Set aside.
Step 2: In a large pot over medium-high heat, cook pasta in the boiling water for 10-12 minutes or until al dente. Stir pasta often for best results. Stirring will help prevent the pasta from sticking to the bottom of the pot and each other.
Step 3: When the pasta is cooked al dente, and water should be mostly evaporated or absorbed, reduce the heat to low and add spinach. Stir to combine and cook over low heat until wilted.
Step 4: Then, add the ricotta cheese mixture and Parmesan cheese to the cooked pasta and stir until well-coated.
Lastly, season with salt, if needed, and top with fresh basil and freshly ground black pepper.
RECIPE TIPS & TRICKS
- Don’t cook to package instructions: This one may be hard but avoid the temptation to cook pasta according to the package directions. Stir the pasta often as it cooks, so it doesn’t clump up and stick together. This will help to evenly incorporate the starch into the creamy ricotta cheese sauce later.
- Add more water as needed: If the water is absorbed too quickly before the pasta reaches the desired al dente texture, add 1/4 cup to 1/2 cup of water and continue to cook, stirring often.
- Cooking time will vary: Depending on the type of pasta you use, you may need to cut your cook time by 1-2 minutes or add a few minutes to achieve al dente consistency.
Confidence Tip
For an elegant finishing touch, add a drizzle of olive oil, coarse black pepper, shaved Parmesan cheese, and fresh basil leaves to this pasta dish.
STORAGE & REHEATING
- Storage: Leftover ricotta lemon pasta can be stored in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: To reheat a single serving of ricotta pasta, warm it in the microwave for a few minutes until thoroughly heated. To reheat a large amount, gently warm it in a small or medium saucepan or skillet on the stovetop over low heat. Add a splash of milk, water, or cream to thin it out, and keep it on low heat, stirring frequently.
- Freezing: I don’t recommend freezing this one-pot pasta dish as the texture and flavor may be affected when thawed and reheated. Dairy becomes grainy and watery; therefore, this dish is not recommended for freezing.
Additions & Substitutions
ADDITIONS:
- Spice it up: With zesty lemon flavors and creamy ricotta cheese, adding some red pepper flakes is an easy way to spice this dish up and add extra flavor.
- Add protein: Make it a meal and add your favorite meat like leftover roast chicken for extra protein.
SUBSTITUTIONS:
- Pasta: Use your favorite short pasta in this one-pot meal. Try penne, bow tie, or fusilli pasta to change things up. Remember to watch as the pasta cooks and stir often to achieve that al dente texture.
- Greens: No spinach on hand? Switch it up and use baby kale or arugula.
FREQUENTLY ASKED QUESTIONS
Unlike most cheeses, ricotta cheese does not melt when heated. It is great for holding its texture and combines beautifully with other ingredients. That’s why it’s essential to include heavy cream, lemon flavors, Parmesan cheese, and starchy pasta water to create a smooth sauce.
Spinach cooks quickly on the stovetop, so don’t overcook it, resulting in a mushy flavor and lackluster green. The best time to add spinach to the pasta dish is when all the pasta has been fully cooked. Ensure the pasta is on low heat, stir the spinach in, and cook just enough for the greens to wilt.
In a Dinner Rut?
Grab your 7-Day Meal Plan + 3 Bonus Recipes!
TOOLS FOR THIS RECIPE
MORE PASTA DISHES YOU’LL LOVE
I hope you love this One-Pot Pasta with Ricotta and Lemon! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
One-Pot Pasta with Ricotta and Lemon
Ingredients
- 16 oz. full-fat ricotta cheese
- 1/4 cup heavy cream can substitute half and half
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 1/2 tsp sea salt + more to taste
- 1 tsp garlic powder
- 16 oz. Rotini pasta
- 4 1/2 cups water
- 3-4 cups chopped fresh spinach
- 1 cup Parmesan cheese, grated
- 1/2 cup chopped fresh basil (optional)
- freshly ground black pepper or red pepper flakes, to taste
Instructions
- Prep: In a small bowl, stir together: ricotta, cream, lemon juice, lemon zest, salt, and garlic powder. Set aside.
- Boil Pasta: In a large pot, add water and bring to a boil. Add pasta and cook 10-12 minutes or until al dente. Stir the pasta often so it doesn't stick. There will seem like there isn't enough water, but it will work! When the pasta is al dente, the water should be mostly gone. Troubleshooting: If water absorbs too quickly before the pasta is cooked to al dente, add 1/4 to 1/2 cup of water and continue to cook, stirring often.
- Add: Over low heat, add spinach and stir until wilted. Then, add the ricotta mixture and Parmesan cheese. Stir until pasta is well-coated.
- Finish: Season with salt to taste (if needed). Top with fresh basil, freshly ground black pepper, if you like!
This looks and sounds so good. So easy to make too.
Looks so delicious. Love the combo of ricotta and lemon. Going to be making very soon. Thank you for sharing.
This was so creamy and delicious, and the lemon gave it just enough of a tangy flavor. I’ll definitely be making it again soon!
This is one of my go-to dinners! It’s so easy, quick, and delicious!
I used gluten-free pasta and it turned out perfectly. Love that it all comes together in one pot, too!
Love how easy this was to make! A delicious weeknight dinner perfect for spring.
Love how easy this one pot meal is to make. Great flavors and perfect on a busy weeknight.