One Pot Ricotta Lemon Pasta
This easy, delicious One Pot Ricotta Lemon Pasta is ready to eat in only 20 minutes and is a family favorite for busy nights. Pasta is tossed with a simple ricotta lemon sauce made with garlic and Parmesan. It pairs well with a green salad and a side of crusty bread.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: 30 minute dinner, easy, one pot meal
Servings: 4
Calories: 528kcal
Author: Kristina Tipps
- 12 oz fettuccine or other pasta shape
- 1 ½ cups ricotta cheese
- ⅓ cup grated parmesan cheese
- 3 tablespoon lemon juice
- 3 tablespoon fresh parsley chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ - 1 cup reserved pasta water
- 2 cloves minced garlic or roasted garlic
Bring well-salted water to a boil over high heat in a large pot and cook pasta al dente. Strain, reserving 1 cup of pasta water for use later. Set pasta aside.
While pasta cooks mix the 1 ½ cups ricotta cheese, ⅓ cup grated parmesan cheese, 3 tablespoon lemon juice, 3 tablespoon fresh parsley, 1 teaspoon salt and ¼ teaspoon pepper in a large mixing bowl. If using roasted garlic, add it to the mixture.
If using minced garlic, add 1 tablespoon of oil to a pan and cook minced garlic over medium heat for 1 minute. Add to the ricotta mix. Add ½ cup of reserved pasta water and stir until creamy and combined.
Pour ½ cup reserved pasta water to the empty pasta pot. Add the ricotta mixture and stir until creamy and combined. Add the cooked pasta and mix until sauce evenly coats the pasta, adding more reserved pasta water if needed. Serve warm.
Serving: 8oz | Calories: 528kcal | Carbohydrates: 66g | Protein: 25g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 825mg | Potassium: 356mg | Fiber: 3g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 9mg | Calcium: 303mg | Iron: 2mg