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Review RecipeLemon Ricotta Pasta (One Pot!)
Lemon ricotta pasta is a quick and easy dish made with creamy ricotta cheese, lemon zest, and Parmesan cheese, creating a light yet satisfying meal. With simple ingredients and a short cooking time, it’s perfect for a weeknight meal or a fresh, homemade pasta dish anytime.
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When dinner needs to be fast but still feel a little special, this Lemon Ricotta Pasta delivers. Made in one pot, it’s on the table in under 30 minutes but tastes like something you’d order at a fancy Italian restaurant. One bite and you’ll wonder why you haven’t been making it all along.
Why We❤️This Recipe – By using whole milk ricotta and pasta water instead of heavy cream, you get a sauce that’s faster to make, lighter to eat, and just as luxuriously creamy — without the heaviness of a traditional cream sauce. ❤️
Ingredients Overview: One Pot Pasta With Ricotta and Spinach
Ingredients You’ll Need
- 15 oz container whole milk ricotta cheese
- 1 ½ cups finely shredded parmesan
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon grated garlic
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
- ½ pound spaghetti noodles
- 5 oz bag fresh baby spinach leaves
Ingredient Substitutions & Additions
Swap baby spinach for fresh arugula if you want a peppery bite that adds extra depth to the dish. Since arugula is more delicate, toss it in at the end instead of blanching it with the pasta to keep its texture crisp and fresh.
Add protein – Grilled chicken, shrimp, or salmon pair well with lemon ricotta pasta. You can also add crispy bacon or pancetta for a salty contrast.
Add Heat – Start with ¼ teaspoon of red pepper flakes for a mild kick. For more spice, increase to ½ teaspoon or adjust to taste.
Garnish – Lemon zest, parmesan cheese, fresh basil, or red pepper flakes all make great garnishes. A drizzle of extra virgin olive oil can also add a nice finish.
The Best Pasta Type For Lemon Ricotta Pasta
Long pasta like spaghetti, linguine, or fettuccine works best. Their shape lets the creamy ricotta sauce cling to every strand. Short pastas like penne or rigatoni also work if you prefer, but you’ll get a slightly different eating experience.
No matter what you choose, make sure to cook the pasta al dente in a large pot of salted water and save a little starchy pasta water to get that silky, smooth sauce.
How to Zest and Juice a Lemon
Zest – Rinse and dry the lemon, then use a microplane grater to zest only the yellow layer — avoid the bitter white pith. No zester? Use a vegetable peeler and then finely chop it.
Juice – Roll the lemon on the counter to loosen it, cut in half, and squeeze through a strainer to catch seeds. Microwave the lemon for 10 seconds if you need extra juice.
How to Make The Ricotta Sauce Smooth and Creamy
🧀 Mix the Base First – In a medium bowl, stir together ricotta cheese, Parmesan cheese, lemon juice, lemon zest, and extra virgin olive oil until well combined. This helps create a base that blends evenly into the pasta.
💦 Add Pasta Water Gradually – Stir in ¼ cup of the starchy pasta water when adding the sauce to the pasta pot. This helps loosen the mixture and makes it coat the noodles evenly.
🥄 Adjust as Needed – If the sauce is too thick, add more of the pasta water, one tablespoon at a time, until it reaches a silky consistency.
🔥 Use Residual Heat – Avoid high heat when mixing the sauce. The residual heat from the pasta is enough to warm everything without causing the ricotta to separate.
What To Serve With This Spinach Ricotta Pasta
- A warm, buttery garlic bread that’s a great accompaniment to your pasta.
- A crisp side salad that continues the restaurant at home experience.
How To Store
In the Fridge: Store leftovers in an airtight container for up to two days. The pasta will absorb some sauce, so stir in a little water or milk when reheating.
In the Freezer: Freezing isn’t recommended as the creamy ricotta sauce tends to separate when thawed, creating a grainy texture.
Reheating: Reheat in a large skillet over medium heat, adding a splash of milk or pasta water to loosen the sauce. In the microwave, heat in short intervals, stirring in between to keep it from drying out.
And just like that, you’ve got a pasta dish that feels special without trying too hard. Creamy, fresh, and full of bright lemon flavor, it comes together faster than you can decide what to order for dinner. The ricotta melts into a silky sauce with just pasta water and lemon — no heavy cream, no fussy techniques, just simple ingredients doing what they do best.
It’s the kind of meal you’ll find yourself craving on busy weeknights, lazy Sundays, and anytime you want something that feels a little indulgent without the effort. Keep a tub of ricotta and a lemon tucked away, and you’ll always have the makings of a ridiculously good dinner up your sleeve. One bite, and you’ll see why this one deserves a permanent spot in your regular rotation. 🍋
More One Pot Meals
- One Pot Pasta -Flavorful pasta in a rich tomato sauce — ready in 20 minutes.
- One Pot Chicken Pasta – Creamy chicken and spinach pasta made in one pot.
- One Pot Chicken and Rice – Juicy chicken, rice, and veggies cooked together.
- One-Pot Chicken Fajita Pasta – Pasta with a smoky fajita-inspired sauce.
Lemon Ricotta Pasta
Lemon ricotta pasta is a quick and easy dish made with creamy ricotta cheese, lemon zest, and Parmesan cheese, creating a light yet satisfying meal. With simple ingredients and a short cooking time, it’s perfect for a weeknight meal or a fresh, homemade pasta dish anytime.
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 4
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 ½ cups finely shredded parmesan cheese, plus additional for optional garnish
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, plus additional for optional garnish
- 1 teaspoon grated garlic
- ½ teaspoon salt
- ¼ teaspoon fresh cracked black pepper, plus additional for optional garnish
- ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)
- 5 ounces fresh baby spinach leaves (approximately 4 to 4 ½ cups)
Instructions
- To a large mixing bowl, add the whole milk ricotta cheese, finely shredded parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt and black pepper stirring to combine then set aside.
- To a large pot of boiling salted water (approximately 8 cups water with 2 teaspoons salt), cook the spaghetti noodles according to package directions to al dente or approximately 9-10 minutes. Remove ½ cup of the starchy pasta water and set aside. Before draining, add the fresh baby spinach to the pot and blanch for 30-45 seconds until just wilted. Turn off the heat to the pot, drain the pasta and baby spinach leaves into a colander then set aside. Return the pot to the stove top.
- To the empty pasta pot, add the ricotta cheese mixture and ¼ cup of the starchy pasta water. Stir to combine to a smooth and thick sauce. Return both the drained pasta and spinach leaves to the pot and toss to combine until all the spaghetti noodles are coated in the lemon ricotta sauce. If needed, you can add an additional 2-3 tablespoons, one tablespoon at a time stirring with each addition, of the starchy pasta water to thin the sauce if desired.
- Transfer the lemon ricotta pasta to a large serving bowl and garnish with additional finely shredded parmesan cheese, lemon zest and fresh cracked pepper if desired before serving.
Notes
- Whole milk ricotta cheese is strongly suggested for this sauce to ensure a nice thick and creamy sauce to coat the pasta. A 15 ounce container yields approximately 1 ½ cups.
- Be sure to rinse, and wipe clean, your lemons to remove any waxy residue from their skin before using them to zest for the recipe.
- Finely shredding the parmesan cheese by hand, on the small side of a box grater, will ensure that your cheese melts into the sauce smoothly. Pre-shred packages of parmesan cheese have additives added to prevent clumping and do not melt as smoothly as hand grated parmesan cheese will.
- Fresh baby arugula is a great alternative to the fresh baby spinach in this recipe as it provides a nice peppery flavor that complements the lemon and ricotta sauce beautifully.
Nutrition
Calories: 615kcal | Carbohydrates: 49g | Protein: 34g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 1012mg | Potassium: 480mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4090IU | Vitamin C: 12mg | Calcium: 714mg | Iron: 2mg
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