One Pot Lemon Ricotta Pasta
This one pot lemon ricotta pasta is a deliciously creamy, tangy dish that's quick and hassle-free making it perfect for weeknight meals.
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Servings: 6 people
Calories: 480kcal
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
Note 1: When choosing your pasta, go for one that will really grab onto the sauce. Something like penne, fusilli, or gemelli are all good choices.
Note 2: This recipe will make four very large bowls of pasta or six smaller/regular sized bowls.
An added point to note - The dry pasta weight here is based on the suggested serving size for the pulse pasta. If you're using a different one check on their recommended serving per person. Additionally, if you haven't had pulse/legume pasta before that taste and texture is very much like a wholemeal pasta. If you're after a fluffy, lighter kind of dish this might not be the best choice for you. I'd suggest going with a regular variety of your choosing.
Nutrition
Serving: 1.5cups | Calories: 480kcal | Carbohydrates: 50g | Protein: 33g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 1060mg | Potassium: 144mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1416IU | Vitamin C: 19mg | Calcium: 383mg | Iron: 9mg
