Creamy one pot lemon ricatto pasta (15 min dinner)
Introduction
Bright, creamy, and impossibly simple — this one-pot lemon ricotta pasta is the kind of dish that looks (and tastes) like you fussed for hours, but really comes together in about 25 minutes. It’s perfect for a relaxed weekend lunch or a cozy weeknight dinner when you want comfort without a sink full of dishes. The ricotta gives the pasta a silky creaminess while lemon keeps it fresh and lively — add peas or spinach for color and extra veg.Serves
3–4 peopleActive time / Total time
Prep: 8–10 minutes · Cook: 12–15 minutes · Total: ~20–25 minutes
Ingredients
12 oz (340 g) dried pasta (spaghetti, linguine, or short pasta like penne)1 tbsp olive oil
2 garlic cloves, thinly sliced or minced
1 small onion or 1 shallot, finely chopped (optional)
3 cups low-sodium vegetable or chicken broth (or water + 1 tsp bouillon)
1 cup whole-milk ricotta (room temperature if possible)
Zest of 1 large lemon + 2–3 tbsp fresh lemon juice (adjust to taste)
1/2 cup grated Parmesan (plus extra for serving)
1 cup frozen peas or a handful (2 cups) fresh baby spinach (optional)
Salt and freshly ground black pepper, to taste
1–2 tbsp chopped fresh basil or parsley for garnish
Red pepper flakes (optional, for a pinch of heat)
> Tip: For an extra silky sauce, whisk ricotta with 1–2 tablespoons of the hot cooking liquid before stirring into the pasta.
Equipment
Large wide skillet or large shallow pot (big enough to hold the pasta in a single layer)Wooden spoon or tongs
fine grater (for lemon zest)
Step-by-Step Method
1. Prep ingredientsBring your broth out and measure everything. Zest and juice the lemon, grate the Parmesan, and have the ricotta ready. If using fresh spinach, wash and drain it.
2. Heat the pan
Place a large wide skillet or shallow pot over medium heat. Add the olive oil. When the oil shimmers, add the chopped onion/shallot (if using) and sauté 2–3 minutes until translucent.
3. Bloom the garlic
Add the sliced/minced garlic and cook 30–45 seconds until fragrant — do not let it brown.
4. Add pasta + liquid
Add the dried pasta to the pan. Pour in the broth so the pasta is almost covered (you want enough liquid to cook the pasta; 3 cups usually works for 12 oz, but adjust by eye — pasta should sit mostly submerged). Bring to a simmer over medium-high heat
.
5. Cook, stirring occasionally
Simmer the pasta uncovered, stirring or turning every 2 minutes so it cooks evenly and doesn’t stick. Follow the package time as a guideline — most thin pastas take ~8–10 minutes; check at 8 minutes. If the pan dries out before the pasta is al dente, add 1/4 cup hot water or broth and continue.
5. Cook, stirring occasionally
Simmer the pasta uncovered, stirring or turning every 2 minutes so it cooks evenly and doesn’t stick. Follow the package time as a guideline — most thin pastas take ~8–10 minutes; check at 8 minutes. If the pan dries out before the pasta is al dente, add 1/4 cup hot water or broth and continue.
6. Add veg near the end
When the pasta is about 1–2 minutes from done, stir in the frozen peas (they’ll thaw quickly) or the spinach so they cook through.
7. Make it creamy
Turn the heat to low. Take 1/4 cup of the hot cooking liquid and whisk it into the ricotta to loosen it. Pour the ricotta mixture into the pasta along with the lemon zest, lemon juice, and grated Parmesan. Toss vigorously with tongs or stir until the sauce is glossy and coats the pasta. If the sauce seems too thick, add another splash of the hot cooking liquid until you get the desired creaminess.
8. Season and finish
Taste and season with salt and plenty of freshly ground black pepper. Add red pepper flakes if using. Remove from heat and sprinkle chopped basil/parsley on top. Finish with an extra dusting of Parmesan and a touch more lemon juice if you want brighter acidity.
9. Serve immediately
Divide between bowls and serve while hot. A drizzle of extra-virgin olive oil on top before serving is lovely.
Helpful Tips & Variations
Protein add-in s: Stir in cooked shredded rotisserie chicken, pan-seared shrimp, or crispy pancetta at the end for extra heft.Make it lighter: Use part-skim ricotta and reduce Parmesan slightly. Lemon and herbs keep it satisfying without heavy cream.
For veg lovers: Add roasted cherry tomatoes, blanched asparagus tips, or mushrooms. Saute mushrooms at step 2 before adding garlic.
No ricotta? Substitute with ¾ cup Mascar pone or ½ cup cream + ¼ cup cream cheese for a different richness.
Pasta choice: Long thin pasta (spaghetti/linguine) works beautifully — short tubular pasta works too but make sure your pan is wide enough for even cooking.
Timing trick: If you prefer a bit more saucy finish, undercook the pasta by 1 minute in the broth; it will finish cooking while you toss it with the ricotta and cheese.
Make-ahead: This is best fresh. If you must, store leftovers in an airtight container up to 2 days. Reheat gently with a splash of water or milk to loosen the sauce.
Estimated Nutrition (per serving — approximate)
Calories: ~480–550 kcal (depends on pasta type,ricotta, and any add-in s)
Protein: ~18–25 g · Fat: ~18–26 g · Carbs: ~55–65 g
A chilled glass of Sauvignon Blanc or a light rosé pairs beautifully with the lemony brightness.
Protein: ~18–25 g · Fat: ~18–26 g · Carbs: ~55–65 g
Serving Suggestions
Serve with a crisp green salad and crusty garlic bread or a lemony arugula side.A chilled glass of Sauvignon Blanc or a light rosé pairs beautifully with the lemony brightness.
Thank you so much for visiting my blog! I hope you loved this One-Pot Lemon Ricotta Pasta as much as I do. If you try it, let me know in the comments — I’d love to hear how it turned out.