One Pot Lemon Ricotta Pasta at the Table

overhead image of a white bowl of lemon ricotta pasta

Get ready for a burst of freshness with our One Pot Lemon Ricotta Pasta! Crafted with simplicity in mind, this dish comes together in less than 15 minutes – the standout solution for an simple and delightful weeknight meal. Light, refreshing, and downright tasty, it’s a culinary masterpiece that proves speedy can also be gourmet!

overhead image of a white bowl full of lemon ricotta pasta topped with fresh herbs and a lemon wedge

Why We Love Lemon Ricotta Pasta

If you’ve been rolling with us for a while, you’re likely familiar with our arsenal of one-pot wonders. But let me spill the pasta – this Lemon Ricotta Pasta might just be the superstar in our lineup! We’ve been whipping it up for years, and there’s no end in sight. Why? Because not only do all the ingredients join the party in one pot, but it’s also…

Budget-friendly.
Made with veggies for comfort food you can feel good about.

Reliable to make ahead of time.
Simple to bulk up or alter to fit your needs and preferences.

In fact, this ricotta pasta is so popular our kids request it by name!

pot full of uncooked pasta noodles topped with Parmesan

Ingredients You’ll Need

With just a few simple ingredients, you’ll be able to create an absolutely irresistible dish.

Pasta – We like Pappardelle egg pasta finest, but any noodles of similar shape such as fettuccine can be used.
Herbs and Seasonings – For zest flavor, we included garlic cloves, lemon juice, lemon zest, salt, pepper, and mint.
Broth – Both chicken and vegetable broth work. Just be sure to opt for a low-sodium version so as not to overpower the other ingredients with heaps of salt.
Cheese – For the most decadent texture and taste, we incorporate a combination of whole milk ricotta and fresh parmesan cheese.
Heavy Cream – Used to thicken the sauce, heavy cream also adds a smooth, rich texture no one can resist.
Olive Oil – A good source of healthy fats, olive oil helps combine all of the ingredients in the lemon sauce, making it smooth, silky, and full of flavor
Veggies – We include sweet peas and arugula, but feel free to incorporate whatever you like finest! It’s a great way to clean out leftovers from your fridge.

How to Make One Pot Lemon Ricotta Pasta

Pasta recipes seriously don’t get any easier than this!

Stir uncooked pasta, lemon juice, lemon zest, garlic, salt, pepper, and broth together in a large pot.
Bring the ingredients to a boil.
Then, reduce the heat to medium, cover the pot, and cook for 10-12 minutes.
Reduce the heat further, and stir in the ricotta, parmesan, cream, and oil.
Add the veggies and mint.
Toss to combine, sprinkle your go-to garnishes on top, and enjoy!

pasta noodles topped with Parmesan cheese and heavy chreese

lemon pasta in a pot with arugula and peas

Serving Suggestions

We adore serving this Lemon Ricotta Pasta on its own, stealing the spotlight in all of its filling vegetarian deliciousness. But let’s talk versatility – it’s also the reliable co-star, ready to pair up with your go-to proteins and sides. Here are some of our top-notch combos:

Storage and Leftovers

If possible, this ricotta pasta is finest served fresh. However, it’s also great for meal prep! If you plan on making this recipe ahead of time, we recommend cooking the pasta to al dente and not all the way. This helps prevent it from becoming overcooked while being reheated!

Fridge: Keep leftovers in an airtight container for 2-3 days.

Freezer: Store your pasta in a sealable bag or container for 2-3 months.

How to Reheat: Once thawed, reheat your pasta in the microwave or on the stovetop, adding in a little extra water or broth to loosen the sauce and freshen the noodles back up.

Common Questions about One Pot Lemon Ricotta Pasta

Is lemon ricotta pasta suitable for vegetarians?

Yes! This dish is typically vegetarian (unless you use chicken broth instead of vegetable broth), but always double-check your cheese labels to ensure they’re made without animal rennet.

How can I add protein to this dish?

You can toss in some grilled chicken, sautéed shrimp, or chickpeas to boost the protein content. Even a handful of toasted nuts can add a nice crunch and extra protein!

Is this recipe kid-friendly?

Absolutely! The silky texture and mild flavors are usually a hit with kids. You can even let them help with stirring to get them involved in the cooking process.

What vegetables pair well with lemon ricotta pasta?

We love adding zucchini, peas, or spinach for a nutrient boost. Plus, they add a bright pop of color, too!

overhead image of One Pot Lemon Ricotta Pasta in a white pot

More Pasta Recipes You’ll Love

In the mood for more pasta perfection that’ll have the whole family cheering? Look no further; we’ve got your back with these fantastic recipes that promise to be a hit:

Versatile and super simple, this Greek Pasta Bake is guaranteed to brighten up your day!
A speedy pasta dish, add your go-to veggies and protein of choice to turn this One Pan Alfredo Pasta into a filling meal.
Bring the flavors of the south to your kitchen with this tantalizing One Pot Cajun Pasta!
This Buffalo Chicken Pasta Bake has all the flavors of silky buffalo chicken you love in the convenience of a pasta dish!

the Ayyem kitchenServings: 6 people

Prep: 10 mins
Cook: 12 mins
Total: 22 mins

Zesty and refreshing, this One Pot Lemon Pasta is stuffed full of veggies for an simple weeknight comfort food you can feel good about serving! Email

Ingredients

16 ounces Pappardelline egg pasta uncooked (or similar shape)
1/2 fresh lemon + zest
4 garlic cloves minced
3 teaspoons sea salt more or less to taste
1 teaspoon freshly ground black pepper more or less to taste
4 cups low-sodium vegetable or chicken broth
1/2 cup whole milk ricotta
1/3 cup freshly grated parmesan cheese
1/2 cup heavy cream
1 Tablespoon extra virgin olive oil
10 ounces steamed sweet peas
4 ounces fresh baby arugula
3 Tablespoons chopped fresh mint

Instructions

In an enameled pot or dutch oven add uncooked pasta, juice of half a lemon + the zest of half a lemon, garlic, salt, pepper, and broth. Stir to combine. 16 ounces Pappardelline egg pasta, 4 garlic cloves, 1/2 fresh lemon + zest, 3 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 4 cups low-sodium vegetable or chicken broth
Bring the ingredients to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente.
Once the pasta is cooked, reduce the heat to low. Stir in the ricotta, parmesan cheese, heavy cream, and extra virgin olive oil. It should come together and be nice and silky.1/2 cup whole milk ricotta, 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese, 1 Tablespoon extra virgin olive oil
Add the steamed green peas, arugula, and fresh mint. Toss together until combined. Garnish with grated parmesan cheese, lemon zest and crushed red pepper, if desired. 10 ounces steamed sweet peas, 4 ounces fresh baby arugula , 3 Tablespoons chopped fresh mint