One-Pot Lemon Ricotta Pasta
One-Pot Lemon Ricotta Pasta is a creamy, citrusy dish that combines the brightness of lemon with the richness of ricotta for a fast, flavorful meal made entirely in one pot. It’s an elegant, refreshing, and customizable recipe that’s perfect for both quick weeknight dinners and impressive entertaining.
Ingredients
Kosher salt
- 1 pound of short ridged pasta such as gemelli or penne
- 1 cup whole-milk ricotta cheese 8 ounces
- 1 cup freshly grated Parmesan or Pecorino cheese about 2 ounces, plus extra for garnish
- 1 tablespoon finely grated lemon zest and ¼ cup fresh lemon juice from 1 to 2 lemons
Freshly ground black pepper
- Red pepper flakes for serving
- ¼ cup fresh basil leaves thinly sliced or torn (optional, for garnish)
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, begin preparing the sauce by adding the ricotta, Parmesan, lemon zest, lemon juice, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together until fully combined.
Step 3
- Pour in ½ cup of the reserved pasta water and stir the mixture until it becomes smooth and creamy. Return the cooked pasta to the pot and toss vigorously to ensure the noodles are thoroughly coated with the sauce. Add more pasta water as necessary to achieve a silky consistency.
Step 4
- Spoon the pasta into serving bowls, making sure to include some of the flavorful sauce from the bottom of the pot. Finish each portion with extra grated Parmesan, a sprinkle of black pepper, red pepper flakes, and fresh basil if desired.