There are some dinners that make you stop mid-bite and say, “Wow, that’s really good.” This One Pot Lemon Ricotta Pasta is one of those magical meals. It’s creamy without being heavy, bright without being sharp, and tastes like something you’d get at a cozy Italian café — yet it all comes together in one pot in under 25 minutes. I first made this recipe on a rainy Tuesday when I needed something fast, comforting, and a little bit special. The combination of zesty lemon, velvety ricotta, and a hint of garlic turned out to be pure weeknight gold. It’s become one of my go-to “dinner hero” recipes — especially when I want a meal that looks fancy but takes almost no effort.
Why You’ll Love This Recipe
- One pot wonder: Less mess, fewer dishes, and total convenience.
- Creamy without cream: Ricotta gives that luxurious texture without being too rich.
- Fresh and tangy: Lemon zest and juice balance out the creaminess perfectly.
- Quick & easy: Ready in about 20 minutes from start to finish.
- Perfect anytime: Light enough for spring, cozy enough for fall.
- Endlessly adaptable: Add greens, chicken, or shrimp for extra protein.
Ingredients You’ll Need
Here’s everything you need to make the best homemade lemon ricotta pasta:
Pasta & Sauce Base
- 12 oz (340 g) spaghetti, linguine, or fettuccine
- 3 cups (720 ml) water or low-sodium vegetable broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
Creamy Lemon Ricotta Sauce
- 1 cup (250 g) whole-milk ricotta cheese
- 1 cup (240 ml) reserved pasta water
- 1 tbsp unsalted butter
- 1 lemon, zested and juiced
- ¼ cup (25 g) freshly grated Parmesan cheese
- 1 tsp honey or sugar (optional, for balance)
Finishing Touches
- ¼ cup fresh basil or parsley, chopped
- Extra lemon zest for garnish
- Crushed red pepper flakes, optional
Step-by-Step Instructions
Step 1: Cook the Pasta
In a large pot or deep skillet, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant — don’t let it brown. Add the pasta, water (or broth), salt, and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally so the pasta doesn’t stick together. Cook until the pasta is al dente and most of the liquid has been absorbed — about 9–10 minutes.
Step 2: Create the Creamy Ricotta Base
Once the pasta is nearly cooked, reserve about 1 cup of the starchy cooking liquid. Turn the heat down to low. Stir in the ricotta, butter, lemon zest, and a splash of the reserved pasta water. Toss until everything begins to come together into a silky sauce.
Step 3: Add Lemon Juice and Parmesan
Add the lemon juice and Parmesan cheese. Toss again until the sauce thickens and clings beautifully to the pasta. Adjust the texture with more pasta water as needed — it should be glossy and creamy, not clumpy.
Step 4: Finish and Serve
Taste and adjust seasoning with more salt, pepper, or lemon. Sprinkle with chopped basil or parsley, extra zest, and a pinch of red pepper flakes if you like a little heat. Serve immediately with more grated Parmesan on top.
Chef’s Tips for Perfect Lemon Ricotta Pasta
- Use fresh lemon juice only. Bottled lemon juice just doesn’t have the same brightness.
- Don’t overcook the pasta. It will continue cooking slightly as you mix in the sauce.
- Add pasta water gradually. The starchy water helps emulsify the sauce — it’s liquid gold.
- Taste as you go. Balance is key between lemon, salt, and ricotta’s creaminess.
- Finish off the heat. Ricotta can separate if cooked too long — keep the heat low when combining.
Variations & Substitutions
- Add greens: Toss in a handful of spinach, kale, or arugula at the end for extra freshness.
- Make it meaty: Add grilled chicken, crispy pancetta, or sautéed shrimp.
- Go vegan: Use vegan ricotta and nutritional yeast instead of Parmesan.
- Make it spicy: Stir in a teaspoon of chili flakes or drizzle with chili oil before serving.
- Switch up the pasta: Penne, rigatoni, or tagliatelle all work beautifully.
Serving Suggestions
This lemon ricotta pasta shines as a main dish, but you can easily turn it into a full Italian-inspired meal:
- Pair with: A crisp green salad with balsamic dressing or roasted asparagus.
- Bread: Garlic bread, focaccia, or a simple baguette for dipping.
- Wine pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio complements the lemon notes perfectly.
- Dessert idea: Finish the meal with lemon sorbet or classic tiramisu for a refreshing balance.
Common Mistakes to Avoid
- Boiling ricotta: High heat will make the ricotta grainy instead of creamy.
- Skipping the lemon zest: It adds tons of flavor that juice alone can’t provide.
- Using low-fat ricotta: Full-fat makes the sauce smoother and richer.
- Not saving pasta water: You’ll need it to get that luscious, silky texture.
- Over-seasoning with lemon: Add a little at a time — you can always add more.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Add a splash of water or milk when reheating on the stove to loosen the sauce.
- Make-ahead: You can cook the pasta and prep the ricotta-lemon mixture in advance — just combine and heat before serving.
- Freezing: Not recommended, as ricotta can separate when thawed.
Nutrition Facts (per serving)
Serves 4
- Calories: 480
- Protein: 19g
- Fat: 16g
- Carbohydrates: 62g
- Fiber: 3g
- Sugar: 3g
- Calcium: 25% DV
One Pot Lemon Ricotta Pasta
Equipment
- large pot or deep skillet
- Wooden Spoon or Tongs
- Zester or Microplane
- Measuring cups and spoons
Ingredients
- 12 oz spaghetti, linguine, or fettuccine
- 3 cups water or low-sodium vegetable broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup whole-milk ricotta cheese
- 1 cup reserved pasta water
- 1 tbsp unsalted butter
- 1 lemon, zested and juiced
- 0.25 cup freshly grated Parmesan cheese
- 1 tsp honey or sugar (optional)
- 0.25 cup fresh basil or parsley, chopped
- extra lemon zest for garnish
- crushed red pepper flakes (optional)
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add pasta, water (or broth), salt, and pepper. Bring to a boil, then reduce to simmer. Cook until pasta is al dente and most of the liquid is absorbed, about 9–10 minutes.
- Reserve about 1 cup of the pasta water. Lower heat and stir in ricotta, butter, lemon zest, and a splash of pasta water. Toss to begin forming the sauce.
- Add lemon juice and Parmesan. Stir until thickened and glossy. Adjust with more pasta water if needed.
- Season to taste with salt, pepper, and optional honey. Garnish with fresh herbs, extra zest, and red pepper flakes. Serve warm with more Parmesan if desired.
Notes
Nutrition
The Perfect Comfort Food
There’s something magical about this One Pot Lemon Ricotta Pasta — it’s light yet satisfying, creamy but not cloying, and so simple you’ll wonder why you haven’t been making it all along. Every forkful is a balance of tangy lemon, rich ricotta, and tender pasta — like sunshine in a bowl. If you try this recipe, I’d love to hear what you think! Leave a comment below, share your version on Instagram, or save it to Pinterest for later. Trust me, once you’ve made it, it’ll become one of your weeknight favorites.
