This zesty, light One Pot Pasta with Ricotta and Lemon comes together from simple pantry ingredients and is ideal for busy weeknights. In under 20 minutes you’ll have a bright, creamy pasta with minimal effort and fewer dishes to wash.
One Pot Lemon Ricotta Pasta
Cooked pasta is finished in a silky ricotta mixture with fresh lemon juice and zest for an affordable, satisfying dinner any night of the week.
When time is short, one-pot recipes are lifesavers—less hands-on time and fewer dishes. This lemon ricotta pasta is one of those dependable meals that’s creamy, slightly tangy, and ready fast.
Why you’ll love this Pasta with Ricotta Cheese
This simple dish delivers a creamy, lemon-scented sauce without complicated steps. A few reasons to make it:
- Ready in about 20 minutes—most of the time is while the pasta cooks.
- One pot means minimal cleanup and no colander needed.
- Uses everyday, budget-friendly ingredients you likely already have.
Instead of boiling pasta in a large pot of salted water, this recipe cooks the pasta directly in broth with lemon and seasonings for concentrated flavor. It’s naturally vegetarian as written, and easy to add chicken, shrimp, or tofu if you want to boost protein.
Ingredients for Pasta with Ricotta
What you’ll need:
- cavatappi pasta (or similar shape such as fusilli or farfalle)
- 1 lemon — both zest and juice
- minced garlic
- coarse salt and ground black pepper
- 4 cups broth — vegetable for vegetarian, or chicken
- whole milk ricotta cheese (use full-fat for best creaminess)
- heavy cream
- grated Parmesan
- baby spinach (optional)
Meyer lemons offer a sweeter, less tart alternative if you prefer a milder lemon flavor. Fresh lemon and zest make a noticeable difference over bottled juice.
If you need a fully vegetarian version, omit Parmesan or use a vegetarian-friendly alternative or nutritional yeast.
Choosing ricotta cheese
Ricotta textures vary by brand—some are smoother and creamier, others slightly grainy. Graininess is normal and comes from fine curds. Try a few brands to find the texture you prefer; creamy whole-milk ricotta gives the silkiest result.
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
Quick method:
- In a heavy-bottomed pot, combine uncooked pasta, lemon juice, lemon zest, salt, pepper, garlic, and broth 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 is absorbed.
- Reduce heat to low, stir in spinach if using, and cook until wilted. Stir in ricotta and heavy cream until smooth and heated through.
- Top with grated Parmesan and any preferred proteins or additional toppings. Serve with lemon slices for extra brightness.
One Pot Pasta with Ricotta and Lemon tips
Use fresh lemon and zest for vibrant flavor; avoid the bitter white pith when zesting. If you want less tartness, choose Meyer lemons. Stick with whole-milk ricotta for the creamiest texture—part-skim varieties won’t yield the same richness.
What to serve with Ricotta Pasta
This pasta stands well on its own or pairs nicely with roasted or grilled proteins such as chicken, shrimp, or salmon. For sides, try roasted vegetables or a simple green salad. Don’t forget garlic bread for finishing touches.
Ricotta Lemon Pasta toppings
Enhance the dish with any of the following:
- roasted chicken
- shrimp
- fresh basil
- spinach
- peas
- red pepper flakes
- arugula
- sun-dried tomatoes
- chopped parsley or other fresh herbs
How to store Lemon Ricotta Pasta
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet with a splash of milk, broth, or cream to revive the sauce, or microwave for 1–2 minutes. Because the sauce contains dairy, freezing or making far in advance isn’t recommended.
Pasta with Ricotta FAQs
Ricotta doesn’t melt like mozzarella; it contains proteins that hold their structure when heated, so it warms and softens without becoming a gooey melt.
Yes, ricotta is naturally gluten-free, but always check labels if cross-contamination or added ingredients are a concern.
Most commercially sold ricotta is pasteurized, but not all. Verify packaging if pasteurization matters to you.
Ricotta is creamy and milky with a mild, slightly sweet-nutty flavor and a hint of tang.
Ricotta does not need to be cooked; it’s often added at the end of a recipe to warm through or used cold as a garnish or spread.
Ricotta is a creamy Italian cheese made from the whey left over from other cheeses. Its mild flavor and creamy texture make it a versatile ingredient in both savory and sweet dishes.
Ricotta is made from finer curds and tends to be smoother with a slight graininess. Cottage cheese is lumpier with more liquid and usually saltier. Both are distinct in texture and flavor.
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 the 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 the pasta is al dente and most liquid is absorbed.
- Turn heat to low, stir in spinach if using until wilted, then mix in ricotta and heavy cream until smooth.
- Top with Parmesan and serve with lemon slices to add more brightness if desired.
Video
Notes
- Use Meyer lemons for a sweeter, less tart lemon flavor.
- Choose whole-milk ricotta for the creamiest sauce.
- Zest only the yellow part of the lemon to avoid bitter pith.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.