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Simple creamy and so refreshing, this one pot Lemon Ricotta Pasta is a 20 minute meal that is so effortless. Dinner comes together in just one dish and is full of flavor and even veggies. Serve with fresh bread and a salad and dinner is complete!
One pot pasta recipes NEVER disappoint in our household. This Creamy Tomato Basil Pasta used to be on repeat every week, but now this creamy Lemon Ricotta pasta recipe has been turning things up here!
We now have a new one simple pot pasta recipe and I could not be happier–I know you will be as well! A perfect weeknight meal that comes together in no time!
Love creamy, cozy dishes? This Pea and Asparagus Risotto is great as well as this Lemon Chicken Orzo Soup!
Why you will love this Lemon Ricotta Pasta recipe:
- 20 minutes and dinner is ready! Aside from stirring the ricotta sauce mixture and boiling the pasta, you pretty much toss and serve. Minimal effort for sure! Such a simple, flavorful pasta and it will easily make a whole meal or pair with a salad and a nice piece of meat even.
- You only need a handful of ingredients. I have all of the simple ingredients used in this lemon ricotta pasta on hand at all times aside from the ricotta. I regularly have ricotta, it’s just not always around. The fact that dinner can come together with less than 10 ingredients is a bonus as well.
- Added spinach gives you a nutrient boost. Who doesn’t love a little green in their pasta? Some freshly chopped spinach gives this pasta dinner some pretty color and of course some always necessary vitamins.
- Lemon and ricotta pair so perfectly! Lemon was made for ricotta. Muffins, pancakes, pasta sauce, and so much more. It is the combination that makes this creamy lemon ricotta sauce so delicious!
Ingredients and Substitutions:
- pasta: I prefer a short pasta for this lemon ricotta pasta recipe. Cavatappi is my go to as it is such a beautiful and fun pasta. The corkscrew look of this pasta adds flair to the dish. Feel free to opt for another pasta shape such as rotini, bow tie, fusilli, penne, etc.
- ricotta: I prefer whole milk ricotta when making this pasta recipe. You can most certainly use a low fat or part skim if you prefer.
- parmesan: freshly grated or shredded is amazing, but the stuff in the container will work as well, plus it saves time.
- lemon: you will need about one fresh lemon for both its juice and zest. You can certainly add more to taste!
- olive oil: a good extra virgin olive oil goes a long way. If you are tossing this ricotta pasta together for a special night, opt for a really good bottle for more pizazz!
- garlic: 2-3 minced garlic cloves, but add more to taste once pasta is cooked.
- spinach: I prefer freshly chopped baby spinach. If you want to use frozen, thaw it fully and then squeeze the excess water out completely for best results.
- Italian seasoning: I always have this handy but if you don’t any combo of oregano, basil, rosemary, thyme, and/or margoram is great!
Step-by-Step Instructions:
Start out by boiling a large pot of water on the stove to get the pasta ready.
While waiting for the water to boil, whisk together the sauce ingredients in a medium bowl: ricotta, parmesan, olive oil, lemon zest, lemon juice, garlic, Italian seasoning, salt and pepper. This mixture will be pretty thick. The starchy reserved pasta water is what will smooth this out into a creamy sauce. (steps 1-2)
Cook pasta al dente according to package instructions, then drain the pasta in a large colander.
Before your drain your pasta, scoop out at least a cup and a half of pasta water and reserve it for the sauce. Toss in the fresh spinach at the last minute to allow it to wilt. I pull 2 cups to play it safe.
Set this aside while you prep the lemon ricotta sauce.
Using the same pot you boiled the pasta in, add one cup of the starchy pasta water and the lemon ricotta mixture. Set the heat to medium-low.
Cook sauce and whisk until it is smooth and creamy. Add more water depending on desired thickness of the sauce. Go a touch thinner than you prefer as it will thicken slightly when you toss with the pasta and heat.
Add the pasta and spinach into the pot with the lemon ricotta sauce and stir to evenly coat.
At this time, you can add more salt, pepper or seasoning to taste. Or garlic–cause I feel like more garlic is always a good idea. You can also add some more lemon zest to bring out a stronger lemon flavor.
If the pasta sauce seems too thick, add some more reserved pasta water or olive oil to thin it out slightly.
Serve with freshly grated parmesan, extra lemon zest and chopped parsley or basil and enjoy!
Expert Tips and Recipe Notes:
- When serving this lemon ricotta pasta the next day, you may need to add milk or oil. This pasta dish will keep and make delicious leftovers. You can store for about 5 days in an air tight container. When reheating, stir in a splash of milk or cream, or even some olive oil if the sauce has dried up or been absorbed into the pasta.
- Don’t forget the reserved pasta water! This is the part I always forget when making recipes like this. Nothing really works like the starchy water. If you do forget, don’t fret. You can combine about a 1/4 teaspoon of corn starch and 1/4 teaspoon sea salt with one cup of cold water and stir well to combine. Microwave it for about two minutes, stir and then heat another 2 minutes. This is a great substitute for pasta water!
- In a time crunch? Use a pasta that is ready to go! There are ready pasta pouches in the pasta aisle for those nights when you just don’t have tons of time. Microwave, toss with the spinach and then add to the sauce stove top. You will easily save 10 minutes when making this easy pasta recipe!
Storage:
If you have leftover pasta, store in an airtight container for up to 4-5 days. When reheating, you can add a splash of cream if the pasta seems a bit dry.
I don’t recommend freezing this dish as the pasta will lose a lot of it’s texture, but it still can be done. Allow it to cool completely if doing so, and place in a freezer safe container for up to 3 months.
Variations and Optional Add-Ins:
- Add some cubed white wine chicken into your pasta for more protein! You can even add some rotisserie chicken if you have some in the fridge.
- Toss in some sliced Italian Sausage.
- sprinkle red pepper flakes over top for a subtle kick
- Stir in 1/3 cup chopped fresh basil leaves or other fresh herbs!
- Switch up the greens and use fresh arugula or kale instead.
- Add in some sun-dried tomatoes and pine nuts.
Other one pot recipes:
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Lemon Ricotta Pasta
Ingredients
- 1 lb pasta (cavatappi is what I used), I prefer short pasta
- 15 oz whole milk ricotta cheese
- 2/3 grated parmesan, freshly shredded will work too
- 1/3 c olive oil
- 2 – 3 T fresh lemon juice, approx. juice from one lemon
- 1 T lemon zest
- 2 -3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp sea salt
- ½ tsp cracked pepper
- 6 oz chopped baby spinach
- 1 – 1 ½ c reserved pasta water
Instructions
- Bring a large pot of water to a boil and cook pasta according to package instructions until al dente.
- While pasta boils, whisk together ricotta, parmesan, olive oil, lemon juice, lemon zest, garlic, italian seasoning, salt and pepper to combine. Set aside.
- In the last minute, add in the chopped spinach and allow to wilt. Before draining the pasta, scoop about 1 1/2 to 2 cups of the pasta water and reserve for the lemon ricotta sauce.
- Drain the pasta in a large colander. Set aside.
- Add the ricotta mixture and one cup of the pasta water to the pot used to boil the pasta over medium low heat. Stir until smooth and creamy, slowly adding more water to desired thickness. Add the pasta and spinach into the pot and toss well to coat the pasta evenly.
- Make any adjustments to seasoning and remove from heat. Serve with freshly grated parmesan and chopped parsley or basil on top.
- Store leftovers for up to 5 days.
Notes
- When serving this lemon ricotta pasta the next day, you may need to add milk or oil. This pasta dish will keep and make delicious leftovers. You can store for about 5 days in an air tight container. When reheating, stir in a splash of milk or cream, or even some olive oil if the sauce has dried up or been absorbed into the pasta.
- Don’t forget the reserved pasta water! This is the part I always forget when making recipes like this. Nothing really works like the starchy water. If you do forget, don’t fret. You can combine about a 1/4 teaspoon of corn starch and 1/4 teaspoon sea salt with one cup of cold water and stir well to combine. Microwave it for about two minutes, stir and then heat another 2 minutes. This is a great substitute for pasta water!
- In a time crunch? Use a pasta that is ready to go! There are ready pasta pouches in the pasta aisle for those nights when you just don’t have tons of time. Microwave, toss with the spinach and then add to the sauce stove top. You will easily save 10 minutes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is a keeper. We both loved it.
So wonderful to hear!
Just made this dish. Made just half of recipe,two meals for me. Delish!!! A repeat!
Love that making half worked out well. Thanks Claire, glad you enjoyed it!
Can this be frozen for any amount of time?
Hi Renita! I haven’t frozen this one as I don’t usually think frozen pasta recipes like this don’t do well. However, if you cook the pasta just under Al dente, you may be able to freeze it and have good good results. The pasta will get really mushy if it’s cooked much more.
Made this tonight for some friends. Out of all the different recipes, I found the proportions to be the best here! I roasted asparagus & broccoli with evoo + s&p + lemon juice and added it in along with grilled chicken thighs. And lots of red pepper flakes! Yummmm!
Yum!! Sounds like the best dinner with friends if you ask me!
I don’t have spinach but I do have frozen peas. I never use “Italian” seasoning but this recipe doesn’t really need it. It doesn’t need garlic, for that matter. I’m thinking of using za’atar and maybe some extra sumac instead of the garlic and Italian seasoning blend, with frozen peas stirred into the sauce to just to thaw them out. Yeah, that’s the ticket!
I find the garlic and Italian seasoning really make this recipe, but the spinach is certainly not needed. Adjust to your liking and enjoy!
The comfort factor of Mac and Cheese with the nutritional bonus of spinach 🙂 Toddler approved!
Right? Can’t beat that! So happy to hear it is kid approved too!