One Pot Ricotta Lemon Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Servings
8
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Calories
291 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Ricotta Lemon Pasta
Description
This recipe involves cooking uncooked cavatappi pasta in a pot with lemon juice, lemon zest, minced garlic, salt, black pepper, and broth. The pasta cooks until tender and the liquid mostly absorbs. Then, baby spinach can be added to wilt gently before stirring in whole milk ricotta, heavy cream, and parmesan cheese. The lemon zest and juice provide brightness while the cheeses create a silky, creamy sauce that clings to the pasta's shape.
This pasta makes a satisfying vegetarian main or side dish, with a fresh and lively flavor profile. Lemon slices served alongside encourage adjusting the tartness to preference. The creamy texture with tender pasta offers comforting ease without heaviness.
Tips include using Meyer lemons for a sweeter lemon note, and whole milk ricotta to maximize creaminess. Careful zesting avoids the bitter white pith for best flavor.
Ingredients
- 16 ounces cavatappi pasta or similar shape
- 1 lemon you'll need the juice and zest
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 teaspoons black pepper ground
- 4 cups broth vegetable or chicken
- 1/2 cup ricotta cheese whole milk
- 1/4 cup heavy cream
- 1/3 cup parmesan grated
- baby spinach optional
Instructions
- Add the uncooked pasta, lemon juice, lemon zest, salt, pepper, garlic, and broth to a heavy-bottomed pot. I like to use an enamel cast iron dutch oven.
- Bring it to a boil then reduce the heat to medium. Cook for about 10 minutes, just until the pasta is cooked and most of the liquid is absorbed.
- Turn the heat down to low and stir in the spinach if using. Once the spinach has wilted, stir in the ricotta and heavy cream.
- Top with parmesan cheese. Serve with lemon slices to squeeze over the pasta for more lemon flavor.
Notes
- Use Meyer lemons for a milder, sweeter lemon flavor.
- Whole milk ricotta helps achieve a rich, creamy texture.
- Only zest the yellow part of the lemon to avoid bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 291kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 1137mg | 47% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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