There’s nothing I love more than a one pot meal, and this one pot lemon ricotta pasta is no exception. The combination of creamy ricotta, lemon juice, zest, garlic, and herbs creates an amazingly creamy pasta dish. Plus, it’s ready in just 15 minutes! So, if you’re looking for an easy and flavorful dinner, you have to try this one-pot lemon ricotta pasta.
Contents
📖 Recipe
Ingredients
- 1 pound linguine, substitute spaghetti
- 1 cup full fat ricotta
- 1 cup parmesan, vegetarian, grated – substitute with vegan hard cheese
- 1 tablespoon lemon zest, freshly grated
- ½ cup lemon juice, approximately 3 fresh lemons, juiced
- 1 teaspoon salt, plus more for salting pasta water
- ½ teaspoon black pepper
- ½ cup arugula leaves, packed
- ¼ cup fresh basil leaves, chopped
Instructions
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Bringing a pot of salted water to a boil. Toss in pasta and cook according to the package instructions until it reaches an al dente texture.
Reserve 1 cup of pasta water, then drain and reserve the pasta.
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In the same pot, after turning off the heat, create the sauce by adding ricotta, Parmesan cheese, lemon zest and juice, a pinch of salt and pepper. Stir until it’s perfectly combined. You can also use a food processor if you desire.
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Add ½ cup of pasta water to the sauce and stir until it’s smooth. Then, add the pasta and stir gently until fully coated. If needed, add more pasta water to create a smooth sauce.
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Divide the pasta among bowls and top with some of the sauce from the bottom of the pot. Finally, garnish with the chopped basil and arugula to add some freshness to the dish.
