One-Pot Lemon Ricotta Pasta
One-Pot Lemon Ricotta Pasta is a creamy, tangy, and easy-to-make dish that delivers comfort and freshness in every bite. Its quick preparation, minimal cleanup, and customizable nature make it a modern classic perfect for any occasion.
Ingredients
- Kosher salt
- 1 pound of short ridged pasta such as gemelli or penne
- 1 cup whole-milk ricotta cheese about 8 ounces
- 1 cup freshly grated Parmesan or Pecorino cheese approximately 2 ounces, plus extra for garnish
- 1 tablespoon lemon zest and ¼ cup fresh lemon juice from 1 to 2 lemons
- Freshly ground black pepper
- Red pepper flakes for garnish
- ¼ cup thinly sliced or torn fresh basil leaves optional for serving
Instructions
Step 1
- Fill a large pot with water, season generously with salt, and bring it to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
Step 2
- Using the same pot, prepare the sauce by combining the ricotta, Parmesan, lemon zest, lemon juice, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir until the mixture is well blended.
Step 3
- Pour in ½ cup of the reserved pasta water and stir the mixture until it becomes smooth. Return the pasta to the pot and mix vigorously to evenly coat the noodles. Add more pasta water, a little at a time, until the sauce reaches your desired consistency.
Step 4
- Spoon the pasta into serving bowls, making sure to drizzle some of the remaining sauce from the pot on top. Finish with extra grated Parmesan, a sprinkle of black pepper, red-pepper flakes, and fresh basil if desired.