One Pot Lemon Ricotta Pasta

Pulse/legume or gluten free pasta can be used to make this recipe gluten free. This needs so little preparation time it will be faster to make than ordering takeaway!

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, easy and budget-friendly meal.

Prepare the toppings


If making gremolata - do this by combining chopped parsley, minced garlic, lemon zest and salt. If not simply chop up some parsley and set aside.

Cook the pasta


Bring a large pot of salted water to the boil. Add in the pasta and cook as per packet directions. Save 1 cup of the cooking water then drain the rest and set the pasta aside.

Make the sauce


Return the empty pasta pot to the stove and add in the ricotta, parmesan, lemon zest, capers salt and pepper. Mix well to combine.

Thin the sauce


Add in 1/2 cup of the reserved pasta water and mix to a smooth consistency. If it's still lumpy add another 1/4 water and mix again.

Add pasta


Once the sauce is bubbling, tip the pasta back into the pot along with the final 1/4 cup water and stir several times to ensure it's all well coated.

Serve and garnish


Divide the pasta into bowls, top with some extra grated parmesan, the gremolata or chopped parsley and a drizzle of olive oil then serve.