One Pot Pasta with Ricotta and Lemon

Name: One Pot Pasta with Ricotta and Lemon
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4 serving
Ingredients: 1 pound cavatappi or other short pasta; 1 tablespoon olive oil; 3 cloves garlic; ⅛ teaspoon red pepper flakes; 1 tablespoon lemon zest; ½ cup lemon juice; 1½ cup ricotta cheese; ½ cup (2 ounces) grated Parmesan; ½ cup chopped parsley or basil or combination of both; salt and pepper to taste

User Reviews

5.0

9 reviews

Excellent

Prep Time
18 mins
Cook Time
18 mins
Total Time
33 mins
Servings
4
Calories
675 kcal
Course
Main Course
Cuisine
International

One Pot Pasta with Ricotta and Lemon

Demi Nguyen

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This one pot pasta with ricotta and lemon is a quick and easy pasta that's perfect for a weeknight. Add a green vegetable or side salad, and you've got a lemon ricotta pasta dinner in about 30 minutes!

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Ingredients

Servings

Lemon ricotta pasta

1 pound cavatappi or other short pasta
1 tablespoon olive oil
3 cloves garlic minced
⅛ teaspoon red pepper flakes
1 tablespoon lemon zest
½ cup lemon juice from about 2 lemons, divided
1½ cup ricotta cheese divided
½ cup (2 ounces) grated Parmesan plus more for serving
½ cup chopped parsley or basil or combination of both
salt and pepper to taste

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Instructions

Set a large pot with at least 4 quarts of water on the stove top on high. When boiling, add at least 1½ tablespoons of salt.
When the water returns to a boil, cook the pasta according to directions until al dente. Reserve a cup of pasta water and drain the pasta.
Return the pot to the stove top and add the olive oil over medium-low heat.
When the olive oil is hot, add the minced garlic and red pepper flakes and cook for one minute.
Add the lemon zest, ¼ cup of lemon juice, 1 cup of the ricotta, the ½ cup of grated Parmesan, and the chopped herbs and stir until smooth. Add the pasta back to the pot and stir to coat. Remove from heat.
Taste and add some of the remaining lemon juice if you would like it more lemony. On the other hand, if it is too lemony for your taste, add some of the remaining ricotta for balance.
Add some of the reserved pasta water as desired to thin the sauce.
Serve immediately, topped with freshly ground black pepper and with additional Parmesan.

Notes

A recommended serving size is 2 ounces of dry pasta. The nutritional information for this lemon ricotta pasta is based on typical portion sizes of 4 ounces.
Salting the pasta water only after it comes to a boil prevents pitting of your pots.
Garlic burns quickly, so cook only for one minute before adding the other ingredients.
Please taste your ricotta and lemon pasta before serving and adjust the amount of lemon juice, ricotta, salt, and pasta water to your desired taste and desired consistency.

Nutrition Information

Show Details

Calories 675kcal (34%) Carbohydrates 91g (30%) Protein 30g (60%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 56mg (19%) Sodium 291mg (12%) Potassium 447mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1161IU (23%) Vitamin C 24mg (27%) Calcium 381mg (38%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 675 kcal

% Daily Value*

Calories	675kcal	34%
Carbohydrates	91g	30%
Protein	30g	60%
Fat	21g	32%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	56mg	19%
Sodium	291mg	12%
Potassium	447mg	10%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	1161IU	23%
Vitamin C	24mg	27%
Calcium	381mg	38%
Iron	2mg	11%