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One Pot Pasta with Ricotta and Lemon

One pot pasta with ricotta and lemon in bowl.
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5 from 1 review

This One Pot Pasta with Ricotta and Lemon recipe uses only 5 ingredients (plus a few staple spices), one pot, and is ready in under 30 minutes. The ricotta and lemon sauce is creamy and comforting.

Ingredients

  • 1 pound pasta, I used penne
  • 15-16oz whole-milk ricotta
  • 1/2 cup grated parmesan
  • 1-2 tablespoons lemon zest, from 2 lemons
  • 3-4 tablespoons lemon juice, from 2 lemons
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup sliced fresh basil, for garnishing
  • 1/2 cup reserved pasta water, from cooking the pasta

Instructions

  1. Cook Pasta - Get a large pot of salted pasta water boiling and cook the pasta until al dente. Before you drain the pasta, scoop out about a cup of reserved pasta water. Drain pasta and set aside. Return the pot to the stove with the heat off.
  2. Make Ricotta Sauce - Add the ricotta, lemon juice and zest, parmesan, salt, pepper, and pepper flakes to the same pot. Stir together to combine then add about 1/2 cup of the pasta water and stir to make a smooth sauce.
  3. Add Pasta - Add the cooked pasta back to the pot and stir to combine. If needed, you can add a little more pasta water to smooth out the sauce.
  4. Serve - Sprinkle the pasta with the sliced basil and serve. I like to serve with extra grated Parmesan and red pepper flakes on the side.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://kathleenscravings.com/one-pot-pasta-ricotta-lemon/