Sometimes the most impressive dinner is the simplest one. This One-Pot Lemon Ricotta Pasta is proof of that. In just 20 minutes and with only one pot to wash, you get a bowl of creamy, dreamy pasta that tastes like something you'd order at a nice Italian restaurant. The ricotta melts into the pasta water to create the most velvety, cloud-like sauce and that hit of bright lemon makes every bite feel fresh and alive!
🌟 Why You'll Love This Lemon Ricotta Pasta
This recipe has earned a permanent spot in weeknight dinner rotations everywhere. Here's exactly why:
- Done in 20 minutes: boil pasta, mix the ricotta sauce, toss everything together. That's it!
- Only one pot: minimal cleanup on even the most exhausting weeknights.
- Just 10 ingredients: most of which you probably already have in your pantry right now.
🍽 Ingredients for Lemon Ricotta Pasta
Here's everything you need and why each ingredient plays a key role in this recipe:
- 1 pound of short pasta: cavatappi is the top pick here! Its corkscrew shape grabs onto the creamy sauce in the most satisfying way. Penne, rotini, fusilli, and bowtie all work beautifully too.
- 15 ounces of whole milk ricotta: the rich, creamy star of the sauce. Whole milk ricotta gives the creamiest, most luxurious result. Part-skim or low-fat ricotta work too for a slightly lighter version.
- ⅔ cup of shredded parmesan: adds a salty, nutty depth to the sauce and a gorgeous finishing garnish on top. Always freshly grated for the best flavor and smoothest melt!
- ⅓ cup of extra virgin olive oil: adds richness to the ricotta sauce and helps create a smooth, pourable consistency.
- 2 to 3 tablespoons of fresh lemon juice: the bright, tangy backbone of this dish. Always use fresh-squeezed lemon juice, bottled lemon juice just doesn't have the same vibrant flavor.
- 1 tablespoon of lemon zest: this is where the most intense lemon flavor lives! The zest contains all the aromatic lemon oils and makes the pasta taste incredibly fresh and bright.
- 2 to 3 chopped garlic cloves: adds a warm, savory punch to the ricotta sauce. Start with 2 cloves and add more once the pasta is done if you want a stronger garlic flavor.
- 1 teaspoon of Italian seasoning: a perfectly balanced blend of dried herbs that complements the lemon and ricotta beautifully. If you don't have any, combine rosemary, oregano, basil, and thyme.
- ½ teaspoon of sea salt and ½ teaspoon of cracked pepper: essential seasoning. Taste and adjust at the end!
- 6 ounces of sliced baby spinach: stirred in at the end to wilt gently into the pasta. Adds color, nutrients, and a lovely mild flavor. Frozen spinach works, just thaw and squeeze out all the water first.
- 1 and ½ cups of pasta water, the secret ingredient that transforms simple ricotta into a silky, emulsified sauce. Never skip saving the pasta water!
🔪 How To Make One-Pot Lemon Ricotta Pasta Step by Step
Everything comes together in just 20 minutes with one pot. Here's exactly how:
Step 1: Boil the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions until just al dente — it should still have a slight bite since it will continue cooking briefly in the sauce. About 2 minutes before draining, add the sliced baby spinach directly to the pasta pot and stir to wilt.
Step 2: Make the Lemon Ricotta Sauce
While the pasta cooks, combine the ricotta, shredded parmesan, olive oil, fresh lemon juice, lemon zest, chopped garlic, Italian seasoning, salt, and cracked pepper in a medium bowl. Stir everything together until smooth and well combined. The sauce will look thick at this stage — that's totally normal. The pasta water will loosen it up perfectly!
Step 3: Build the Lemon Ricotta Pasta Sauce
Drain the pasta and wilted spinach together. In the same pot (no need to wash it!), pour in 1 cup of the reserved pasta water and add the ricotta mixture. Turn the heat to medium-low and stir continuously until the sauce comes together into a smooth, creamy consistency, about 1 to 2 minutes. Add more pasta water a little at a time if needed to reach your preferred consistency — keep it slightly on the looser side since it will thicken further once you add the hot pasta.
Step 4: Toss & Season
Add the drained pasta and wilted spinach to the sauce and toss until every piece is beautifully coated. Taste and adjust the seasoning with salt, pepper, extra garlic, or more lemon zest to your liking. If the pasta seems too thick, drizzle in a little more pasta water or a splash of olive oil and toss again.
Step 5: Garnish & Serve!
Divide into bowls and top generously with extra shredded parmesan, a little more lemon zest, and freshly minced basil or parsley. Serve immediately while the sauce is hot and at its creamiest. Add a side of crusty bread or a simple green salad and dinner is completely done!
🧊 How to Store & ♨️ Reheat Lemon Ricotta Pasta
In the Fridge
Store leftovers in a sealed airtight container in the refrigerator for up to 4 to 5 days. The pasta will absorb the sauce and thicken quite a bit overnight, this is totally normal and it still tastes great!
Reheating Tips
The key to reheating this pasta and getting it creamy again is to add a little liquid. Stir in a splash of milk, cream, or olive oil before warming it up. Reheat in the microwave in 60-second intervals, stirring between each, or warm gently on the stovetop over low heat with that splash of liquid stirred in. It comes back to its creamy, delicious original texture!
Can I Freeze This Pasta?
Freezing is not recommended for this lemon ricotta pasta. The ricotta sauce tends to separate and the pasta texture suffers after freezing and thawing. This dish is best enjoyed fresh or within the first few days from the fridge. Fortunately, it keeps so well in the refrigerator that freezing is rarely necessary!
More Easy One-Pot Pasta Recipes You'll Love
If this lemon ricotta pasta hit the spot, here are some other easy, creamy pasta dinners worth trying:
- One-Pot Broccoli Mac and Cheese: ultra-creamy, cheesy pasta with hidden veggies, all made in one pot in just 30 minutes.
- One-Pot Swedish Meatball Pasta: tender homemade meatballs in a rich, creamy sauce over egg noodles. Comfort food at its best!
- Rotini Pasta Bake: a hearty baked pasta casserole with marinara, ground turkey, and loads of melted cheese.
- Crockpot Taco Pasta: bold, cheesy, and ready with just 10 minutes of prep. A total weeknight winner!
20-Minute One-Pot Lemon Ricotta Pasta
Ingredients
- 1 pound of short pasta cavatappi, penne, rotini, or fusilli
- 15 ounces of whole milk ricotta cheese
- ⅔ cup of freshly shredded parmesan
- ⅓ cup of extra virgin olive oil
- 2 to 3 tablespoons of fresh lemon juice about 1 lemon
- 1 tablespoon of fresh lemon zest
- 2 to 3 garlic cloves finely chopped
- 1 teaspoon of Italian seasoning
- ½ teaspoon of sea salt
- ½ teaspoon of cracked black pepper
- 6 ounces of sliced baby spinach
- 1 and ½ cups of reserved pasta water
Instructions
- Boil the pasta in well-salted water according to package directions until al dente.
- Meanwhile, mix the ricotta, parmesan, olive oil, lemon juice, lemon zest, garlic, Italian seasoning, salt, and pepper in a bowl. Set aside.
- Add the spinach to the pasta pot 2 minutes before draining. Scoop out 1 and ½ cups of pasta water before draining!
- Drain the pasta and spinach. In the same pot, add 1 cup of pasta water and the ricotta mixture. Heat on medium-low, stirring until smooth and creamy.
- Add the drained pasta and spinach. Toss to coat. Adjust consistency with more pasta water or olive oil as needed.
- Season to taste with salt, pepper, and extra lemon zest. Serve topped with parmesan, fresh basil or parsley, and extra lemon zest. Enjoy!
Notes
- Always save pasta water: put a measuring cup next to the pot before cooking so you don't forget!
- Keep the sauce slightly loose: it thickens as it sits and when you add the pasta.
- Use whole milk ricotta for the creamiest, most luxurious sauce.
- Serve immediately: this pasta is best enjoyed fresh from the pot.
- Reheat with a splash of milk, cream, or olive oil to restore the creamy consistency.
- Storage: Fridge up to 4 to 5 days in a sealed container. Not recommended for freezing.
Nutrition
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!
Dusty says
I made this with the addition of arugula. So good! Just tossed in the arugula at the end for some green, peppery flavor.