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Scrumptious One-Pot Lemon Ricotta Pasta: 30 minutes of Pure Joy

One-Pot Lemon Ricotta Pasta
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This one-pot lemon ricotta pasta is a quick, fresh, and light vegetarian dish. It creates a creamy, bright sauce using ricotta, lemon, and pasta water, perfect for an elegant yet easy weeknight meal.

Ingredients

Scale
  • 8 ounces short pasta (like orecchiette, shells, or penne)
  • 2 cups vegetable broth or water
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley, chopped, for garnish

Instructions

  1. Combine pasta, vegetable broth or water, olive oil, and minced garlic in a large pot or deep skillet.
  2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed, about 10-12 minutes.
  3. Remove the pot from heat. Stir in the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice until the sauce is creamy.
  4. Season with salt and freshly ground black pepper to taste.
  5. Serve immediately, garnished with fresh basil or parsley and extra grated Parmesan cheese if desired.

Notes

  • Adjust the amount of lemon juice and zest to your preference for more or less lemon flavor.
  • If the sauce is too thick, add a splash of hot water or vegetable broth until desired consistency is reached.
  • For a richer sauce, you can add a tablespoon of butter with the ricotta.

Nutrition

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