Description
Experience the ultimate weeknight meal with this incredibly creamy and zesty One Pot Lemon Ricotta Pasta. It’s bursting with fresh lemon flavor and requires minimal cleanup, making it perfect for busy evenings.
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 12 oz (about 340g) short pasta (penne, rigatoni, orecchiette)
- 3 cups vegetable broth
- 1 cup water (or more as needed)
- 1 cup whole milk ricotta cheese
- Zest of 1 large lemon
- Juice of 1 large lemon (about 3–4 tbsp)
- 2 cups fresh spinach (optional)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for heat
Instructions
- 1. Sauté Aromatics: In a large, deep pot or Dutch oven, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- 2. Add Pasta & Liquid: Stir in the dry pasta, vegetable broth, and water. Bring to a boil, then reduce heat to a simmer.
- 3. Simmer Pasta: Simmer, stirring frequently, until pasta is al dente and most liquid is absorbed (10-15 minutes).
- 4. Finish Dish: Remove from heat. Stir in ricotta, lemon zest, lemon juice, and spinach (if using) until combined and spinach is wilted.
- 5. Season & Serve: Taste and season with salt, pepper, and half of the Parmesan. Serve immediately, garnished with remaining Parmesan.
- Prep Time: 10 mins
- Cook Time: 20 mins