20-Minute One-Pot Lemon Ricotta Pasta

Why You’ll Love This Recipe

Here’s why this dish is a must-try:

• One-Pot Wonder: Minimal cleanup means more time to relax.
• Creamy and Comforting: Ricotta adds a luscious, velvety texture.
• Bright and Zesty: Fresh lemon juice and zest bring refreshing tang.
• Quick and Easy: Ready in 20 minutes—perfect for busy schedules.
• Versatile: Add proteins like shrimp, chicken, or white beans for heartiness.
• Budget-Friendly: Uses simple, affordable pantry staples.

No wonder this recipe has become a viral sensation!

Ingredients You’ll Need

Gather these ingredients before you start cooking:

• 8 oz (225g) short pasta (penne, fusilli, or farfalle)
• 1 cup (240g) whole-milk ricotta cheese
• Zest and juice of 1 large lemon (3-4 tbsp juice)
• 3 cups (710ml) vegetable or chicken broth (low-sodium preferred)
• 2 tbsp (30g) unsalted butter
• 2 cloves garlic, minced
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• ½ tsp red pepper flakes (optional)
• ½ cup (50g) grated Parmesan cheese, plus extra for serving
• 2 tbsp fresh parsley or basil, chopped (for garnish)
• 1 tbsp olive oil (for finishing)

Optional Add-Ins:

• Protein: ½ lb (225g) shrimp, diced chicken, or white beans
• Greens: 2 cups baby spinach or arugula
• Herbs: Fresh dill or chives for an herby twist

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Zest the lemon and set aside. Juice the lemon to measure 3-4 tablespoons. Mince the garlic, grate the Parmesan, and chop fresh herbs. Prep everything to streamline cooking.

Step 2: Cook the Pasta

In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Sauté garlic for 30 seconds until fragrant. Add broth and bring to a gentle boil. Stir in pasta and ½ teaspoon salt. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally. The pasta should be al dente with most liquid absorbed.

If pasta isn’t fully cooked but liquid is gone, add ¼ cup water and continue cooking until tender.

Step 3: Stir in the Ricotta and Lemon

Remove pot from heat. Add ricotta, lemon zest, lemon juice, butter, Parmesan, black pepper, and red pepper flakes (if using). Stir vigorously until ricotta melts into a creamy sauce. Add ¼ cup pasta water if sauce is too thick. Taste and adjust seasoning.

Step 4: Add Protein or Greens (Optional)

Stir in cooked protein (shrimp, chicken) or greens (spinach, arugula) and warm through for 2-3 minutes.

Step 5: Garnish and Serve

Transfer pasta to bowls. Drizzle with olive oil, top with fresh herbs, extra Parmesan, and red pepper flakes. Serve immediately.

Pro Tip: For leftovers, add water or broth when reheating to restore creaminess.

Tips for the Best One-Pot Lemon Ricotta Pasta

Choose the Right Pasta

Use short, sturdy pasta like penne or fusilli. Avoid long pasta like spaghetti.

Don’t Skip the Ricotta

Ricotta adds creaminess and balances lemon’s tang. Substitutes: cottage cheese (blended) or mascarpone.

Adjust the Liquid as Needed

Add broth or water in ¼ cup increments if pasta is undercooked but liquid is gone.

Make It Extra Zesty

Add extra lemon juice, lemon extract, or lemon curd for intensified flavor.

Boost the Flavor

Experiment with seasonings: nutmeg, toasted pine nuts, breadcrumbs, or white wine in broth.

Double the Recipe

Perfect for meal prepping. Leftovers keep for 3 days; reheat with water to loosen sauce.

Serving Suggestions

Pair this pasta with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

Ready to cook? Jump to the recipe steps and start cooking!