5 from 9 votes
One Pot Pasta with Ricotta and Lemon
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!
Prep Time
18 mins
Cook Time
15 mins
Total Time
33 mins
Servings:
4
Calories:
675 kcal
Course:
Main Course
Cuisine:
International
Ingredients
Lemon ricotta pasta
- 1 pound pasta 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 Parmesan Cheese plus more for serving, 2 ounces, grated
- ½ cup parsley or basil or combination of both, chopped
- black pepper to taste
- salt to taste
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 675
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.