One Pot Lemon Ricotta Pasta
User Reviews
5
One Pot Lemon Ricotta Pasta
Description
One Pot Lemon Ricotta Pasta uses linguine tossed in a lemon-infused creamy sauce made from full-fat ricotta and Parmesan cheeses. Freshly grated lemon zest and juice brighten the sauce, providing a citrusy tang that balances the richness of the cheeses. The pasta is cooked al dente, then combined with the sauce directly in the cooking pot, which helps the flavors meld and the sauce cling smoothly to each strand.
The texture of the dish is creamy but light, thanks to the fresh lemon and the use of ricotta as a base. The addition of fresh basil and arugula leaves adds a peppery and herbal freshness that complements the citrus and cheese. This pasta suits a vegetarian meal and offers a satisfying but not heavy main course.
To serve, divide the pasta among bowls and garnish with herbs for a bright finish. Ensuring the pasta is cooked al dente helps maintain a pleasant bite and prevents mushiness. The sauce requires no additional cooking after mixing and is best served immediately to enjoy the fresh lemon flavor fully.
Using fresh lemon juice is important for an optimal flavor. Opt for full-fat ricotta as its higher fat content enriches the sauce and contributes to a smoother texture. For faster preparation, a food processor can be used to blend ricotta and Parmesan before mixing into the pasta.
Ingredients
- 1 pound linguine substitute spaghetti
- 1 cup ricotta cheese full fat
- 1 cup parmesan vegetarian, grated - substitute with vegan hard cheese
- 1 tablespoon lemon freshly grated, zest
- ½ cup lemon juice approximately 3 fresh lemons, juiced
- 1 teaspoon salt plus more for salting pasta water
- ½ teaspoon black pepper
- ¼ cup basil chopped, fresh leaves
- ½ cup arugula packed, leaves
Instructions
- Bringing a pot of salted water to a boil. Toss in pasta and cook according to the package instructions until it reaches an al dente texture. Reserve 1 cup of pasta water, then drain and reserve the pasta.
- In the same pot, after turning off the heat, create the sauce by adding ricotta, Parmesan cheese, lemon zest and juice, a pinch of salt and pepper. Stir until it's perfectly combined. You can also use a food processor if you desire.
- Add ½ cup of pasta water to the sauce and stir until it's smooth. Then, add the pasta and stir gently until fully coated. If needed, add more pasta water to create a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce from the bottom of the pot. Finally, garnish with the chopped basil and arugula to add some freshness to the dish.
Notes
- Use fresh lemon juice and zest for the best citrus flavor in the sauce.
- Choose full-fat ricotta to achieve a rich, creamy sauce texture.
- Cook pasta until al dente to preserve texture and prevent mushiness.
- Optional: blend ricotta and Parmesan in a food processor for a smoother sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 694mg | 29% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 306mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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