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One Pot Lemon Ricotta Pasta

A bright, creamy pasta dish made in one pot, featuring fresh lemon, ricotta, and garlic that effortlessly combines elegance and comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 oz penne or fusilli pasta (dry)
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 each zest of 1 lemon
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
For the Sauce and Finishing
  • 1 cup whole milk ricotta cheese
  • 1 cup cherry tomatoes (halved)
  • 2 large handfuls fresh spinach (about 2 oz)
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
  • Extra Parmesan for serving

Method
 

Preparation
  1. Heat the olive oil in a large, deep skillet over medium heat for about 30 seconds.
  2. Add minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
Cooking the Pasta
  1. Pour in the vegetable broth, and bring to a boil over medium-high heat.
  2. Stir in the dry pasta, lemon zest, and lemon juice. Ensure everything is evenly distributed.
  3. Reduce heat to medium-low once boiling, allowing it to simmer for 10 to 12 minutes, stirring occasionally.
  4. Check for desired pasta texture, aiming for just past al dente.
Finishing Touches
  1. Reduce heat to low and stir in ricotta in dollops, folding gently into the pasta.
  2. Add cherry tomatoes and spinach, cooking for an additional 2 to 3 minutes.
  3. Remove from heat and mix in grated Parmesan gradually, tasting accordingly for salt and pepper.
  4. Plate the pasta into bowls, garnishing with fresh basil leaves and extra Parmesan.

Notes

For optimal results, use freshly grated Parmesan cheese and zest the lemon before juicing to keep the sauce creamy.