One-Pot Lemon Ricotta Pasta
One-Pot Lemon Ricotta Pasta is a light, creamy, and zesty dish made with ricotta cheese, lemon, and pasta—all cooked in one pot for easy cleanup.
Equipment
- Large pot
- Wooden spoon or spatula
- measuring cups/spoons
- Zester & juicer
Ingredients
- 12 oz spaghetti or linguine
- 1 cup ricotta cheese
- 1 cup reserved pasta water
- 2 tbsp olive oil
- 3 cloves garlic minced
- Zest and juice of 1 large lemon
- ½ cup grated Parmesan cheese
- 1 tsp black pepper
- Salt to taste
- Fresh basil or parsley for garnish
Instructions
- In a large pot, cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- Return the pot to medium heat and add olive oil and garlic; sauté for 1 minute.
- Stir in ricotta cheese, lemon zest, and lemon juice.
- Add ½ cup of reserved pasta water and whisk until smooth.
- Toss in the cooked pasta, Parmesan cheese, salt, and black pepper.
- Adjust consistency with more pasta water if needed.
- Garnish with fresh herbs and serve immediately
Notes
Nutrition Facts (per serving, approx. 1/4 recipe):
- Calories: 420
- Protein: 16g
- Carbohydrates: 58g
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 210mg
- Fiber: 3g
- Sugar: 3g