Description
This easy One Pot Lemon Ricotta Pasta recipe delivers maximum flavor with minimal cleanup. Bright lemon and creamy ricotta combine for a truly delicious weeknight meal.
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest (from 1 medium lemon)
- 1/2 tsp dried Italian seasoning (optional)
- 12 oz short pasta (penne, fusilli, farfalle)
- 4 cups vegetable or chicken broth (low sodium)
- 1/2 cup fresh ricotta cheese
- 2 tbsp fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, combine the olive oil, minced garlic, lemon zest, dried Italian seasoning (if using), and short pasta.
- Pour in the vegetable or chicken broth. Ensure the pasta is mostly submerged; add a splash more broth or water if needed.
- Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes, or according to package directions, stirring frequently (every 2-3 minutes) to prevent sticking and encourage starch release.
- Continue cooking until the pasta is al dente and most of the liquid has been absorbed, leaving a creamy sauce.
- Remove the pot from the heat. Stir in the fresh ricotta cheese, fresh lemon juice, freshly grated Parmesan cheese, and a generous amount of black pepper. Stir until the sauce is smooth and creamy.
- Taste and adjust seasoning with salt, pepper, or additional lemon juice if desired.
- Serve immediately, garnished with fresh chopped parsley or basil and extra Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 15-20 mins