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one pot pasta with ricotta and lemon.
5 from 1 vote

One Pot Pasta with Ricotta and Lemon

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Coated with creamy ricotta cheese and tangy lemon, this one pot pasta with ricotta and lemon is a quick & easy meal that tastes like you've been transported to Italy! It requires just a handful of simple ingredients and just one simple pot for a perfect meal any night of the week.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes

Equipment

  • 1 large pot
  • 1 strainer
  • 1 pasta spoon or tongs
  • 1 zester
  • 1 grater
  • 1 citrus reamer

Ingredients

  • 12 oz fresh Wildgrain pasta or 8 oz dried pasta (half a box)
  • 1-2 tbsp olive oil
  • 2 pieces bacon sliced into small pieces
  • 1/2 cup full fat ricotta
  • 1/2 cup shredded Parmesan cheese plus extra for garnish
  • 1 tbsp heavy cream
  • 2-3 cloves fresh garlic minced
  • salt for seasoning the water & to taste
  • black pepper to taste
  • 1/4 cup fresh lemon juice
  • 1-2 lemons, zested
  • fresh basil to garnish

Instructions

  • Place a large pot of salted water on your stove over medium heat. Allow the water to come to a boil.
  • Add the fresh pasta to the pan following the package instructions.
  • While the pasta cooks, prepare your ingredients: shred your parmesan, juice and zest the lemon, and chop any herbs or fresh ingredients.
  • Just before the pasta is al dente, reserve 1/2 cup of the starchy water and strain the rest of the water off the pasta.
  • Return the dutch oven to the stove and add the olive oil and fresh garlic to the bottom of the pot. Let it sautee for 2-3 minutes before returning the pasta to the pan. Add the reserved pasta water and all of the other ingredients. Stir and cook until the pasta is al dente.
  • Serve with a squeeze of fresh lemon juice, thinly sliced fresh basil, and extra fresh parmesan. Enjoy!

Notes

  • No fresh pasta on hand? No worries! You can use 8 oz of dried pasta (half a box).
  • Scale this recipe up or down by using the multiplier button on the recipe card! If you're making a full box of dried pasta, you'll want to double the other ingredients.
  • If you don't have fresh garlic, you can use a minced shallot or a teaspoon of garlic powder.
  • While the pasta is straining, cook a piece or two of chopped raw bacon in your dutch oven for a savory flavor.
  • Five minutes before the pasta will be done, add raw broccoli to the boiling water and let it cook with the noodles.
  • Feel free to use your favorite pasta. This recipe is great with short pasta, like bow tie or fusilli pasta, but I used long noodles called Tonnarelli from Wildgrain. I love how the smooth sauce wraps around each noodle.

Nutrition

Serving: 1scoop | Calories: 444kcal | Carbohydrates: 50g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 323mg | Potassium: 246mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 8mg | Calcium: 234mg | Iron: 3mg
Course: brunch, dinner, lunch
Cuisine: Italian
Keyword: lemon ricotta pasta, one pot pasta, one pot pasta with lemon and ricotta, one pot pasta with ricotta and lemon, pasta recipe
Servings: 4 servings
Calories: 444kcal
Cost: $10