One Pot Lemon Ricotta Pasta
Deliciously creamy, with hints of citrus, this One Pot Lemon Ricotta Pasta will be on the table in under 15 minutes. It’s a satisfying meal without the fuss making it perfect for busy weeknights.
In This Article
Nutritional Benefits
There is often strong debate about whether pasta is ‘healthy’ or adds any nutritional value. I believe pasta can always have a place in a well-balanced diet. The trouble I see with things like pasta, bread, rice etc. is we can have too much of them leaving little room to meet our daily fruit and veg needs. If, however, we make fresh produce our focus and add in the occasional pasta meal there really should be no issue.
When making a pasta dish, a pulse/legume variety is always my go-to. This style of pasta is incredibly rich in both protein and fibre, which helps increase fullness (1). Protein content can vary among brands so check the labels if protein is a focus for you. Generally they will go from 18g/0.5oz to a whopping 44g/1.5oz per serve. The added benefit is that these pastas are also gluten free.
Ingredients – What You’ll Need To Make This Recipe
The beauty of this dish is that so few ingredients are needed, all are simple, and most you’ll likely already have. All the elements needed to make a quick and easy weeknight dinner. It’s also a budget-friendly meal to boot!
- Pasta – I’ve used a chickpea/pulse pasta because it’s my preference given it contains a good amount of protein and fibre. It also makes the recipe gluten free. If that’s not your thing, use any other gluten free pasta you like, or regular pasta if preferred.
- Ricotta – makes the base for the rich and creamy sauce used to coat the pasta.
- Parmesan – adds a deeply umami / savoury flavour to the pasta helping to enrich the final taste of the dish.
- Lemon zest – gives a bright, fresh flavour to the pasta that is a great balance for the combination of cheeses.
- Capers – add texture and tanginess that work well with both the lemon and the cheese.
- Olive oil – just a little to drizzle over the prepared dish for another level of flavour.
- Salt & pepper – helps to season of course, but also helps to enhance and balance the other flavours here.
- Gremolata (optional but recommended!). A little flavour bomb to dollop over the top, that also adds colour. If you don’t want to go to the added trouble of making this a sprinkling of continental parsley to garnish will be perfect.
When choosing your pasta, go for one that will really grab onto the sauce. Something like penne, fusilli, or gemelli are all good choices. In saying that, I know there are those that are going to prefer this with something like fettuccine, and it will work just fine.
How To Make This One Pot Lemon Ricotta Pasta
This recipe is as easy as it gets with very minimal preparation needed. It might be making the gremolata if you’re using it. Otherwise, it’s simply chopping a little parsley and grating some parmesan. Although pre-grated is also an option making this even simpler. Aside from that, it’s just boiling and straining the pasta, and tossing all the sauce ingredients into the pot to warm up.
- If making the gremolata – do this first by mixing together the chopped parsley, garlic, lemon zest, salt and pepper. Set aside.
- Bring a large pot of salted water to a boil on the stove.
- Add the pasta and cook to packet instructions (this is usually anywhere between 8 – 12 minutes).
- When the pasta is ready – keep one cup of the water aside then drain the pasta and put the pot back on the stove. Leave the pasta in the colander briefly while you make the sauce.
- For the sauce – add the ricotta, parmesan, lemon zest, capers, salt and pepper to the pot.
- Add ½ cup of the reserved pasta water and stir to combine. It should be very smooth and creamy. If it’s too thick for your liking add in another ¼ cup of the reserved water and stir again.
- Tip the pasta back into the pot and stir several times until it’s all well coated and warmed through.
- Divide the pasta into serving bowls. Add any sauce left in the pot then top with extra parmesan, gremolata or chopped parsley, and a drizzle of olive oil.
This recipe will make four very large bowls or six small / regular bowls of pasta.
Substitutions And Variations
The taste and texture of a pulse/legume pasta is very much like a wholemeal pasta. It’s much heavier, and is firmer to bite into. If you’re after a fluffy, lighter kind of dish this might not be the best choice of pasta for you. I’d suggest going with a regular, white variety of your choosing.
Cream cheese can replace the ricotta in need if that’s all that’s available to you or what you have in your fridge.
Tips For Success With This Recipe
The dry pasta weight in this recipe is based on the suggested serving size for a pulse/legume pasta. If you’re using a different type consult the recommended serving per person on the back of the packet.
Storing/Freezing/Make Ahead
Store any leftovers in an airtight container in the fridge for up to 2-3 days. When reheating, you may want to add a bit more ricotta or some olive oil and the pasta will be much drier than when it was first made.
This recipe is best made fresh and is not suitable for freezing.
FAQ
Yes! Using a gluten free pasta is only my preference here, you go with any you like. See the notes section in the recipe below for tips on the best pasta shapes to choose. If you don’t like the taste or texture of a wholemeal pasta, I’d suggest skipping on the legume pastas too because they’re very similar.
You absolutely can and simply reheat when you’re ready for it. However, in my opinion this tastes at its best when it’s made fresh. It’s truly so quick you won’t need to make ahead.
More Main Meal Ideas
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
One Pot Lemon Ricotta Pasta
Equipment
- 1 Large pot
Ingredients
- 1 lb pulse/legume pasta, 500g (see note 1)
- 1.25 cup ricotta (12oz/350g)
- 1 cup parmesan (3.5oz/100g plus a little extra for garnish)
- 1.5 Tbsp lemon zest
- 2 Tbsp capers
- 1 tsp salt, or to taste
- Pepper, to taste
- ¼ cup gremolata (optional but recommended) or chopped continental (flat leaf parsley, just enough to garnish
- 2 Tbsp olive oil, to drizzle over the prepared bowls before serving.
For the gremolata (if using)
- 1 cup flat leaf parsley leaves
- 1 small clove garlic, minced
- 1 tsp lemon zest
- ½ tsp salt add more or less to your tastes
- A few good grinds of pepper, add more or less to your tastes
Instructions
If making the gremolata do this first
- Finely chop the parsley leaves then add to a small bowl with the minced garlic, lemon zest, salt and pepper. Mix well to combine and set aside until the pasta is ready.
For the pasta
- Fill a large pot with boiling water and place on the stove. Add plenty of salt then bring to the boil.
- Add the pasta and cook to packet instructions (this is usually anywhere between 8 – 12 minutes).
- When the pasta is ready take one cup of the water and set it aside. Now drain the pasta and put the pot back on the stove. Leave the pasta in the colander briefly while you make the sauce.
- Add the ricotta, parmesan, lemon zest, capers, salt and pepper to the pot.
- Add ½ cup of the reserved pasta water and stir to combine. If it's still a bit lumpy add in another ¼ cup of the reserved water. It should now be looking smooth and creamy.
- Once the sauce is just starting to bubble, add the pasta and the final 1/4 cup of the pasta liquid and stir through so it's completely coated and warmed through.
- Divide the pasta into serving bowls (see note 2). Add any sauce left in the pot then top with extra parmesan, gremolata or chopped parsley, and a drizzle of olive oil.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY
The hint of citrus and being able to make it in one pot put this delicious dish over the top for me. Thank you!
That’s great to hear Ned. Thank you!
This pasta looks so hearty, comforting and delicious. I love how easy it is to make and the fabulous lemon ricotta sauce.
It’s definitely a comfort food Kathleen! We love it too.
This was delicious! I will definitely make it again!
Great to hear! Thanks so much Kristen.
Wow! So delicious and flavorful. Gremolata is my new favorite thing!
So happy to hear you enjoyed it Nikki!
This was a quick and easy meal that everyone in the house really enjoyed! Thanks for the great recipe
Great to hear! Thanks so much Holly!