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
Which Pasta Is Healthiest?
I was frequently asked this when in clinic. The answer is that all pasta can have a place in a well-balanced diet. And look, 59 million Italians can’t be wrong can they!
The trouble 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 is no issue.
As someone with autoimmune arthritis, I mostly tend to limit my gluten intake. That’s not none, it’s just less, and as such – I always make this recipe with a pulse/legume pasta. Chickpea is my go-to, but the lentil variety is equally delicious. The benefit of doing this is that these pastas are naturally gluten free. That means the dish will work for any of your gluten intolerant or celiac friends too. That being said – if you’d prefer to use a regular kind of pasta for this that’s completely fine.
Ingredients Needed For 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 1/2 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 1/4 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.
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.
Watch How To Make This Recipe
One Pot Lemon Ricotta Pasta
Equipment
- 1 Large pot
Ingredients
- 500 g pulse/legume pasta, roughly 1 pound (see note 1)
- 1.25 cup ricotta (350g / 12 oz)
- 1 cup parmesan (100g / 3.5 oz 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 1/2 cup of the reserved pasta water and stir to combine. If it's still a bit lumpy add in another 1/4 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.
Notes
Nutrition
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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!