Lemon Ricotta Pasta (Easy One-Pot, 20-Minute Recipe)

Hi, I’m Hannah! There are some weeknights that call for a dinner that feels both incredibly comforting and refreshingly light. On those days, I always turn to this Easy One-Pot Lemon Ricotta Pasta. It’s the ‘good habit’ recipe that feels like a magic trick. You combine nearly everything in one pot, and in about 20 minutes, you’re rewarded with a luscious, creamy pasta dish that tastes like it came from a charming Italian cafe. There’s no heavy cream, just the bright zest of lemon and the simple creaminess of ricotta. It’s my favorite way to prove that a truly elegant dinner doesn’t have to be complicated.

Why You’ll Love This Lemon Ricotta Pasta Recipe

• One-Pot Wonder: The pasta cooks right in the sauce! This means all the starchy goodness helps create a creamy sauce, and you’re left with only one pot to clean. It’s a weeknight dream.
• Ready in 20 Minutes: This is not an exaggeration. From start to finish, this simple, elegant meal is on the table in about 20 minutes.
• Light & Creamy (No Heavy Cream!): We use whole milk ricotta cheese to create a beautifully creamy sauce without the heaviness of heavy cream. It’s bright, fresh, and satisfying.
• Healthy & Vegetarian: This is a fantastic, satisfying vegetarian main dish that’s packed with flavor. You can easily add fresh veggies like spinach or peas to boost the nutrition even more.

The Simple Ingredients You’ll Need

This recipe uses a handful of fresh, simple ingredients to create a truly spectacular dish.

• Pasta: A short pasta shape like rigatoni, penne, or fusilli is perfect here. They have plenty of nooks and crannies to catch the creamy sauce.
• Garlic: Freshly minced garlic provides the savory, aromatic base for our sauce.
• Vegetable Broth & Water: This is our cooking liquid. Using broth instead of just water infuses the pasta with flavor as it cooks.
• Lemon: We use both the zest and the juice of a fresh lemon. The zest provides a bright, floral aroma, while the juice adds that essential tangy kick. This is non-negotiable for the best flavor!
• Whole Milk Ricotta Cheese: This is the key to our creamy sauce. Use good quality, whole milk ricotta for the richest, creamiest texture.
• Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, nutty depth of flavor that brings the sauce together.
• Fresh Spinach (Optional): I love wilting in a few big handfuls of fresh spinach at the very end for a pop of color and extra nutrients.

How to Make This Easy One-Pot Pasta

You won’t believe how simple this is. The full, detailed recipe is in the recipe card at the bottom of this post!

1. Sauté the Garlic: In a large pot or Dutch oven, briefly sauté the minced garlic in a little olive oil until fragrant.
2. Add Liquids and Pasta: Pour in the vegetable broth and water, add a good pinch of salt, and bring it to a boil. Add the uncooked pasta and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
3. Create the Creamy Sauce: Turn the heat down to low. Add the ricotta cheese, Parmesan cheese, and fresh lemon juice to the pot. Stir vigorously until the cheeses melt into the remaining starchy liquid, creating a luscious, creamy sauce that coats every piece of pasta.
4. Wilt Spinach & Serve: If using, add the fresh spinach and stir until it just wilts. Season with salt and pepper to taste. Serve your Lemon Ricotta Pasta immediately, garnished with lemon zest and fresh basil.

Tips for the Best Lemon Ricotta Pasta

• The “Stir Often” Habit: Since the pasta is cooking in a small amount of liquid, it’s a good ‘good habit’ to stir it every few minutes. This prevents the pasta from sticking to the bottom of the pot and helps it cook evenly.
• Don’t Drain the Pasta!: The magic of this one-pot recipe is the starchy pasta water left in the pot. This is the liquid gold that emulsifies with the ricotta and Parmesan to create a silky, restaurant-quality sauce without any cream.
• Use Fresh, Whole Ingredients: This recipe is very simple, so the quality of your ingredients really shines. Using fresh lemon juice (not bottled), whole milk ricotta, and freshly grated Parmesan will make a world of difference in the final flavor.
• Add the Cheese Off the Heat (or on Low): To prevent the ricotta from becoming grainy, turn the heat down to low or even off completely before you stir in the cheeses. The residual heat from the pasta and pot is enough to melt them into a beautiful, smooth sauce.

Frequently Asked Questions (FAQ)

• Can I make this recipe gluten-free?
  Yes! Simply use your favorite gluten-free short pasta. Be aware that gluten-free pasta can sometimes absorb liquid differently, so you may need to add an extra splash of water or broth during the cooking process.
• What other vegetables can I add to this Lemon Ricotta Pasta?
  This dish is a wonderful canvas for vegetables. Frozen peas (stirred in at the end with the spinach), roasted asparagus, or sautéed mushrooms would all be delicious additions.
• My sauce seems a little thick/thin. How do I fix it?
  That’s the beauty of this dish—it’s easy to adjust! If the sauce is too thick, stir in a splash of reserved hot water or broth until it reaches your desired consistency. If it’s too thin, let it sit for a minute or two off the heat; it will thicken as it cools slightly.
• Can I add a protein?
  Absolutely. This pasta is a perfect base for protein. It would be fantastic topped with grilled chicken, shrimp, or my Perfect Pan-Seared Scallops.

More Easy Weeknight Dinners

• Easy Egg Roll in a Bowl (A 20-Minute Skillet Dinner)
• Easy Sheet Pan Sausage and Veggies (A 30-Minute Dinner)
• The Best Healthy Tuscan Chicken (30-Minute Recipe)

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Easy One-Pot Lemon Ricotta Pasta Recipe

Easy One-Pot Lemon Ricotta Pasta! It's a creamy, fresh, and elegant vegetarian dinner that's ready in just 20 minutes with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4

Equipment

• Large Pot or Dutch Oven
• Spatula or Wooden Spoon
• Cheese Grater

Ingredients

  

• 1 tbsp olive oil
• 3 cloves garlic minced
• 2 cups vegetable broth
• 2 cups water
• 1/2 tsp salt
• 1/2 lb short pasta like rigatoni, penne, or fusilli
• 1 cup whole milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese plus more for serving
• Juice of 1 lemon about 2-3 tbsp
• Zest of 1 lemon for garnish
• 3 cups fresh baby spinach
• Freshly ground black pepper
• Fresh basil for garnish (optional)

Instructions

 

• Sauté Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
• Boil & Cook Pasta: Pour in the vegetable broth and water, add the salt, and bring to a rolling boil. Add the uncooked pasta, stir once, and cook for 10-12 minutes (or according to package directions for al dente), stirring every few minutes to prevent sticking. Most of the liquid should be absorbed by the end.
• Make the Sauce: Turn the heat down to low. Add the ricotta cheese, Parmesan cheese, and lemon juice to the pot with the pasta and the remaining starchy liquid. Stir vigorously and continuously until the cheeses melt into a smooth, creamy sauce that coats the pasta.
• Add Spinach: Remove the pot from the heat. Add the fresh spinach and stir until it is just wilted from the residual heat.
• Serve: Taste and season with additional salt and plenty of black pepper as needed. Serve immediately in bowls, garnished with fresh lemon zest, more Parmesan, and fresh basil if desired.