A simple one-pot pasta recipe that is super creamy with delicious bright flavors. This One-Pot Pasta with Lemon and Ricotta Cheese can be made in just twenty minutes and never disappoints!
This Creamy One Pot Pasta with Ricotta and Lemon recipe is full of light and bright flavors from the lemon and fresh basil which are perfect for Spring and Summer.
Another delicious pasta recipe that I love to make during the summer is my Vegan Avocado Pesto Pasta.
Why you will love this Lemon and Ricotta Cheese Pasta
I love how simple it is to make one-pot meals. They are my go-to meal option for busy weeknights as they are always so quick and easy to make but still full of flavor. Just like this one pot pasta recipe!
This lemon ricotta pasta is made with simple ingredients that pack the dish with delicious flavor. The combination of ricotta cheese and parmesan cheese gives the pasta sauce a soft creamy texture with a delicious cheesy flavor.
- Ready in 20 minutes: This pasta recipe is quick and easy to make -and because it is made using just one pot, there is very little mess to clean up afterwards!
- Fresh & vibrant flavor: The lemon in the creamy ricotta pasta sauce is a delicious addition and makes the dish feel light and tasty.
- Simple ingredients: Only a few, pantry-staple ingredients are needed for this recipe and they are also easy to customise to your preference.
One-Pot Ricotta Pasta Ingredients
Pasta: I used Tagliatelle for this recipe but you can use any type of pasta you prefer.
Cheese: I used whole-milk ricotta which makes the sauce smooth and creamy, but you can use a low-fat variety if preferred.
Lemon: This recipe needs both the juice and zest of fresh lemons. The amount you add can be adjusted according to your preferred taste.
Garlic: It is best to use fresh garlic for this recipe as it adds so much more flavor than jarred or powdered garlic. The amount you add can be altered to how you like it best.
Olive Oil: Use a high-quality olive oil for this pasta sauce to give it a delicious flavor.
Peas: Any variety of peas will work and they can be fresh or frozen for this recipe.
Fresh basil: Be generous with the fresh basil as it adds lots of fresh, yummy flavor to the pasta sauce.
Seasonings: Salt, pepper, dried parsley, and dried origanum.
How To Make Pasta with Ricotta and Lemon
Cook the pasta according to packaging instructions. Once cooked to al dente, drain and reserve ¼ cup of the cooking water.
While the pasta cooks, whisk together all the remaining ingredients in a mixing bowl except for the peas and fresh basil to make the sauce.
Pour the sauce into a pot over a medium-low heat. Stir and cook for a few minutes.
Add the cooked pasta to the sauce, along with the peas, fresh basil, and pasta water. Stir and heat for a few minutes.
Serve immediately with fresh basil for garnish.
Tips & Recipe Notes
- Salt your pasta water. The water you cook your noodles in should be heavily salted. As the pasta cooks in the salted water, the noodles will absorb the salt and become more flavourful.
- Cook your pasta to al dente. The pasta noodles should be cooked with a slight bite to them, so don't rely purely on packaging instructions but be sure to test the pasta as it cooks. The pasta noodles will continue to cook in the sauce once combined so it is important to not overcook them beforehand.
- Don't forget to reserve the pasta water! This is the secret ingredient to creating a delicious creamy sauce that is thick in consistency, so be careful to not throw it all out!
Variations & Optional Add-Ins
- You can add some chopped chicken to your pasta for some extra protein. Cubed and cooked chicken breasts or shredded leftover rotisserie chicken works well!
- Sliced sausages or chopped ham can also be added for a delicious boost in flavor and protein.
- Grilled salmon or shrimp is also a delicious ingredient add-in
- A sprinkle of toasted pine nuts is a great serving suggestion for this pasta!
- You could also add a sprinkle of red pepper flakes for a spicy kick.
Store leftover pasta in a sealed container in the fridge for up to three days. Reheat the pasta in a pan on the stovetop or in the microwave in a microwave-safe bowl. If the noodles are all clumped together, add a drizzle of olive oil or milk while reheating the pasta.
Like paneer or halloumi, ricotta is a cheese that does not melt when heated. This means that ricotta cheese is a great option for heating and cooking as it does not change its consistency and becomes gooey as most other cheeses do.
More Pasta Recipes You May Like:
- 250g tagliatelle
- 250g ricotta cheese
- 3-4 cloves garlic, minced
- ½ tsp dried origanum
- ½ tsp dried parsley
- ¼ cup olive oil
- ¼ cup lemon juice
- Zest of 1 lemon
- Salt & pepper to taste
- ¾ cup peas
- Handful of fresh basil
- Cook the pasta according to packaging instructions. Once cooked to al dente, drain and reserve ¼ cup of the cooking water.
- While the pasta cooks, whisk together all the remaining ingredients in a mixing bowl except for the peas and fresh basil to make the sauce.
- Pour the sauce into a pot over a medium-low heat. Stir and cook for a few minutes.
- Add the cooked pasta to the sauce, along with the peas, fresh basil, and pasta water. Stir and heat for a few minutes.
- Serve immediately with fresh basil for garnish.