This bright and creamy One Pot Lemon Ricotta Pasta comes together with simple ingredients and minimal cleanup—perfect for busy weeknight dinners. In about 20 minutes you’ll have a flavorful, comforting pasta with a light lemony finish.
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One Pot Lemon Ricotta Pasta
Al dente pasta is finished with a silky ricotta and cream mixture, fresh lemon juice and zest, and a touch of parmesan for a simple, budget-friendly meal that’s great any night of the week.
One-pot recipes are ideal when you want a delicious meal without a sink full of dishes. This version cooks the pasta directly in seasoned broth and lemon, concentrating the flavor and shortening your prep and cleanup time.
Why you’ll love this Pasta with Ricotta Cheese
This lemon ricotta pasta is quick, creamy, and bright. A few reasons it’s an easy weeknight favorite:
- Ready in about 20 minutes—most time is passive while the pasta cooks.
- One pot means fewer dishes and no need to drain pasta with a colander.
- Uses everyday, budget-friendly ingredients while delivering great flavor.
The pasta cooks in broth, lemon, and seasonings so it soaks up more flavor than when boiled in plain salted water. It’s a satisfying vegetarian main, but you can add chicken, shrimp, or tofu for extra protein.
Ingredients for Pasta with Ricotta
You’ll need the following to make this creamy ricotta pasta:
- cavatappi pasta (or any similar shape like fusilli or farfalle)
- lemon — both zest and juice from a fresh lemon
- minced garlic
- coarse salt & ground black pepper
- broth — vegetable for a vegetarian dish or chicken broth
- whole milk ricotta cheese — use whole milk ricotta for the creamiest texture
- heavy cream
- grated parmesan
- baby spinach (optional for added greens)
If you prefer a less tart lemon note, Meyer lemons are a nice option. Fresh lemon (including zest) makes a real difference in brightness compared with bottled juice.
If you need a strict vegetarian version, omit the parmesan or use a vegetarian-friendly cheese alternative or nutritional yeast.
Ricotta cheese notes
Ricotta varies in texture by brand—some are smoother and creamier, others slightly grainy. Graininess comes from the curd structure and won’t negatively affect the recipe. Try a few brands to find the texture and flavor you prefer.
Tools you’ll need for this Ricotta Cheese Pasta
enamel cast iron dutch oven
measuring cups
liquid measuring cups
zester
How to make Pasta with Ricotta Cheese
This lemon ricotta pasta is straightforward to prepare. Follow these steps:
- Add uncooked pasta, lemon juice, lemon zest, salt, pepper, minced garlic, and broth to a heavy-bottomed pot over medium-high heat.
- Bring to a boil, then reduce heat to medium and cook about 10 minutes, until the pasta is al dente and most of the liquid has been absorbed.
- Reduce heat to low and stir in the spinach, if using, until wilted. Mix in the ricotta and heavy cream until combined and creamy.
- Top with grated parmesan and optional proteins or herbs. Serve with lemon slices for extra brightness.
One Pot Pasta with Ricotta and Lemon tips
Use real lemons for zest and juice—the zest adds aroma and bright flavor. Avoid zesting into the bitter white pith. Whole milk ricotta gives the best, silkiest result; low-fat versions won’t be as rich.
Meyer lemons provide a sweeter, milder citrus note if regular lemons are too tart for your taste.
What to serve with Ricotta Pasta
This pasta stands alone as a main, or pairs nicely with roasted chicken, shrimp, or salmon. For vegetables, try garlic butter asparagus or roasted broccoli and cauliflower. Don’t forget garlic bread for a classic accompaniment.
Ricotta Lemon Pasta toppings
Top the pasta with any combination of protein or fresh additions:
- roasted chicken
- shrimp
- fresh basil
- extra spinach
- peas
- red pepper flakes
- arugula
- sun-dried tomatoes
- chopped parsley or other fresh herbs
How to store Lemon Ricotta Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk, broth, or cream to revive the sauce, or microwave in short bursts until warmed through. Because this dish contains dairy, freezing is not recommended for best texture.
Pasta with Ricotta FAQs
Ricotta softens and warms but doesn’t melt like a high-fat melting cheese; it holds some texture when heated.
Pure ricotta is gluten-free, though always check labels for any added ingredients if you have a sensitivity.
Most commercially sold ricotta is pasteurized, but it’s best to check the packaging if pasteurization is a concern.
Ricotta is creamy and milky with a mild, slightly sweet and tangy flavor.
Ricotta doesn’t need to be cooked; it’s often stirred into dishes near the end of cooking to warm through and create a creamy texture.
Ricotta is a soft Italian cheese made from whey left over from other cheeses. It’s versatile in both savory and sweet recipes.
Ricotta has finer curds and a smoother, creamier texture with less liquid than cottage cheese, which tends to be lumpier and saltier.
Recipes using ricotta cheese
- Baked Spaghetti
- Crockpot Lasagna
- One-Pot Lasagna Soup
- Vegetable Lasagna
One Pot Ricotta Lemon Pasta
Ingredients
- 16 ounces cavatappi pasta (or similar shape)
- 1 lemon (juice and zest)
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 cups broth (vegetable or chicken)
- 1/2 cup whole milk ricotta
- 1/4 cup heavy cream
- 1/3 cup grated parmesan
- baby spinach (optional)
Instructions
- Add uncooked pasta, lemon juice, lemon zest, salt, pepper, garlic, and broth to a heavy-bottomed pot.
- Bring to a boil, reduce heat to medium and cook about 10 minutes until pasta is al dente and most liquid is absorbed.
- Reduce heat to low and stir in spinach, if using, until wilted. Stir in ricotta and heavy cream until combined.
- Top with parmesan and serve with lemon slices for extra brightness.
Notes
- For a milder, sweeter lemon flavor use Meyer lemons.
- Use whole milk ricotta for the creamiest sauce.
- When zesting, avoid the white pith to prevent bitterness.
Nutrition
Nutrition information is an approximation.