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    Home » Recipes » Side Dishes

    One Pot Lemon Ricotta Pasta

    Published: Sep 28, 2022 by Alana Lieberman · As an Amazon associate, I earn from qualifying purchases.

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    Pin graphic for one pot lemon ricotta pasta.

    This One Pot Lemon Ricotta Pasta is the pasta of your dreams! It's made thick and creamy with fresh ricotta and parmesan and finished with cheesy, toasted breadcrumbs. Serve with Garlic Bread for the ultimate comfort food meal made in under an hour.

    One pot lemon ricotta pasta in a black bowl with two serving forks.
    Jump to:
    • 📋 About the Recipe
    • 🛒 Ingredients
    • 📓 Instructions
    • ⁉️ Substitutions and Alterations
    • ❄️ How to Store
    • 🔍 FAQs
    • 💭 One More Tip
    • 🍴 Related Recipes
    • 📖 Recipe
    • 💬 Reviews

    📋 About the Recipe

    • Made without heavy cream! Many cream based pasta sauces are made with heavy cream to make them rich tasting. This one pot pasta with lemon and ricotta is made with ricotta and parmesan to give it that rich creamy flavor without the need for any cream. If you have heavy cream or coconut milk to use, try my Pink Sauce Pasta.
    • Gluten free friendly. In addition to using heavy cream, a lot of cream sauces also use a flour roux to thicken the sauce. By using ricotta, the pasta sauce will be naturally thick and creamy without having to go through the trouble of making a roux. This is not only quicker and easier, but makes the pasta sauce naturally gluten free.
    • Hearty and delicious. The best part of pasta is how comforting and delicious it is. Pair this one pot pasta with a lighter side like a Fall Cobb Wedge Salad, Roasted Asparagus and Brussels Sprouts, or Jerusalem Salad (Israeli Salad)!

    🛒 Ingredients

    Labelled ingredients for one pot lemon ricotta pasta (see recipe for details).

    A few notes about the ingredients:

    1. Pasta - Longer pastas pair perfectly with luxurious cream based sauces like this cheesy ricotta pasta sauce. If you're feeling ambitious, you could make parpardelle from scratch!
    2. Ricotta - Using whole milk ricotta will make for the richest, creamiest pasta sauce. 
    3. Parmesan - Freshly grated parmesan cheese is preferred over pre-grated powdered parmesan cheeses because it is creamier and melts easier into the pasta sauce. 
    4. Spinach - I recommend using fresh baby spinach over frozen. Frozen spinach will release a lot of excess moisture and inevitably water down your cream sauce. 
    5. Lemon - Only use fresh lemon juice and zest. And don’t be shy with the lemon zest! It makes a huge difference in adding that bright, zingy flavor we love in lemon dishes. If you’ve got extra lemons to use, try my Blackberry Lemon Bread and learn how to slice them in this lemon cutting tutorial.

    📓 Instructions

    Breadcrumbs mixed with other ingredients in a mixing bowl. Then toasted on a baking sheet.
    1. Make the breadcrumbs. In a small bowl, combine the breadcrumbs, olive oil, lemon zest, garlic powder, parmesan, parsley, salt and pepper. Spread the breadcrumb mixture on a sheet pan and bake for 4 to 5 minutes at 325 degrees F, or until lightly toasty. Set aside and make the pasta. 
    2. Cook the pasta. Boil the pasta according to package instructions until al dente. Reserve a ½ cup of pasta water before draining.
    Ricotta sauce mixed together in a glass bowl.
    1. Make the lemon ricotta mixture. While the pasta cooks, combine the ricotta, parmesan, lemon zest, lemon juice, salt and pepper in a medium sized bowl. 
    Pasta in a colander. Then, spinach and garlic cooked in a pot.
    1. Cook the garlic and spinach. In the same pot that was used to cook the pasta, heat 2 tablespoons of oil until hot. Add the garlic and spinach and cook for about 1 minute, or until the spinach begins to wilt. 
    2. Add in the ricotta mixture. Stir to combine and cook for another 1 minute or until the ricotta mixture begins to melt and becomes creamy. 
    One pot lemon ricotta pasta mixed in a large pot. Then, served in a bowl with toasted breadcrumbs.
    1. Mix the ricotta sauce with the pasta. Add the pasta back into the pot with the sauce, spinach and garlic and toss to coat. Slowly add the starchy pasta water until the ricotta sauce is at your desired consistency. It should be fairly smooth and creamy. 
    2. Serve. Serve the one pot lemon ricotta pasta warm with a sprinkle of seasoned breadcrumbs over top for an added savory crunch. 
    Lemon ricotta pasta twisted around two serving forks.

    ⁉️ Substitutions and Alterations

    • Skip the breadcrumbs. Although delicious, the toasted breadcrumbs are really just a nice final touch. If you’re short on time, skip them and top with additional parmesan and fresh parsley instead.
    • Add a protein! This pasta pairs well with my Cast Iron Chicken Breasts or simple grilled shrimp. 
    • Add vegetables. Broccoli, bell peppers, mushrooms and zucchini would all pair nicely with the bright flavors in the lemon ricotta, but use your favorite vegetables.
    • Alternative pastas. I prefer to use longer pastas like fettuccine linguine, or pappardelle pasta, but you can really use any pasta you have. You can also use a gluten free pasta, if preferred. 
    • Spinach substitutes: If you have baby kale or arugula, both can be substituted for the spinach. Arugula will give this pasta a nice, peppery bite to it!

    ❄️ How to Store

    To store: Leftover pasta with lemon and ricotta will store well in an airtight container in the refrigerator for up to 3 days. Store leftover breadcrumbs at room temperature in an airtight container for 4 to 5 days.

    To freeze: Freezing lemon ricotta pasta is not recommended.

    To reheat: After being refrigerated, the lemon ricotta pasta sauce will be less creamy and stick to the pasta. Loosen it up when reheating by adding a splash of milk before microwaving in a microwave safe bowl until warm.

    🔍 FAQs

    Can you buy pre-made lemon ricotta?

    There is a lemon ricotta cheese at Trader Joe’s but I have personally not tried it or used it to make this one pot pasta with lemon and ricotta. For best results, use whole milk ricotta and make the lemon ricotta yourself.

    Are ricotta and cottage cheese the same?

    No ricotta and cottage cheese are two different dairy products. Cottage cheese is made from milk curds and is typically lower in fat. Ricotta is made from leftover whey after milk is separated. For the best tasting thick and creamy lemon ricotta pasta sauce, I would not recommend substituting the ricotta for cottage cheese.

    How do I know when the pasta is done?

    Al dente pasta should be firm, yet be easily pierced with a fork. Wait to add the pasta to the salted water until it is boiling, then cook according to package instructions minus 1 minute. You can always remove 1 strand of pasta from the water and taste it to determine if it’s cooked, too! 

    💭 One More Tip

    Try leftover breadcrumbs on my Creamy Cheddar Baked Brisket Mac and Cheese!

    Lemon ricotta pasta in a black serving bowl with lemon slices.

    🍴 Related Recipes

    • Pink Sauce Pasta
    • Mediterranean Garlic and Olive Oil Pasta
    • Air Fryer Garlic Bread
    • Bucatini Cacio e Pepe

    Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

    📖 Recipe

    Lemon ricotta pasta in a black bowl with serving utensils.

    One Pot Lemon Ricotta Pasta

    One Pot Lemon Ricotta Pasta is the pasta of your dreams! It's made thick and creamy with fresh ricotta and parmesan and finished with cheesy, toasted breadcrumbs.
    5 from 1 vote
    Print Pin Rate
    Course: Lunch, Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Kosher, Vegetarian
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 774kcal
    Author: Alana Lieberman
    Cost: $15

    Equipment

    • large pot

    Ingredients

    For Lemon Ricotta Pasta

    • 1 pound (16 ounces) fettuccine, linguine, or pappardelle pasta
    • 1 cup whole milk ricotta cheese
    • ¼ cup freshly grated parmesan cheese
    • 2 teaspoons lemon zest (from about 1 lemon)
    • 3 tablespoons lemon juice (from about 1 lemon)
    • ½ teaspoon kosher salt, plus extra for pasta water
    • ¼ teaspoon black pepper
    • 2 tablespoons olive oil
    • 5 ounces fresh baby spinach
    • 3 teaspoons minced garlic (about 3 garlic cloves)

    For Toasted Breadcrumbs

    • ½ cup plain breadcrumbs
    • 2 tablespoons olive oil
    • 1 teaspoon lemon zest (from about ½ a lemon)
    • ½ teaspoon garlic powder
    • 2 tablespoons freshly grated parmesan cheese
    • 2 tablespoons chopped fresh parsley
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper

    Instructions

    • Prepare the toasted breadcrumbs: Preheat oven to 325 degrees F. In a small bowl, combine all the breadcrumb ingredients. Stir until the breadcrumbs are evenly coated in the olive oil. Spread into an even layer on a sheet pan and place in the oven to lightly toast for about 4 to 5 minutes. Remove from the oven and set aside.
    • Prepare the pasta: In a large pot, boil pasta in salted water 1 minute less than the package instructions. Before straining the pasta, reserve about ½ cup of pasta water.
    • Make the ricotta sauce: While pasta is boiling, combine ricotta, parmesan cheese, lemon zest, lemon juice, salt, and pepper in a medium bowl. Taste and adjust seasonings as desired.
    • Strain the pasta and leave it in the colander. In the same pot used to boil the pasta, add the olive oil and heat over medium heat. Add in the spinach and minced garlic. Cook for 1 minute, or until the spinach starts to wilt.
    • Add ricotta sauce to the pot and give it a stir. Cook for about another minute, or until the sauce starts to melt and become creamy.
    • Add pasta back into the pot with the sauce, spinach, and garlic. Toss to coat the noodles evenly. Slowly add pasta water to the sauce until you reach your desired consistency. It should be fairly smooth and creamy.
    • Serve warm with a sprinkle of the seasoned breadcrumbs over top for added crunch.

    Notes

    1. Using whole milk ricotta cheese ensures a rich and creamy sauce.
    2. Feel free to add your favorite vegetables or proteins on top, such as chicken breasts or shrimp, broccoli, bell peppers, mushrooms, and zucchini.
    3. The breadcrumbs are optional but they add a nice, garlicky crunch.

    Nutrition

    Calories: 774kcal | Carbohydrates: 97g | Protein: 29g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 794mg | Potassium: 626mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3914IU | Vitamin C: 20mg | Calcium: 314mg | Iron: 4mg
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      Recipe Rating




    1. Lauren Johnson

      November 28, 2022 at 9:43 am

      5 stars
      Excellent dish! This had SO much flavor and the breadcrumbs sprinkled on top were a perfect touch! Will be making this one again very soon!

      Reply
      • Alana Lieberman

        December 03, 2022 at 11:59 pm

        So happy you enjoyed it!

        Reply

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    I'm the recipe developer, photographer, and writer behind Your Home, Made Healthy! I hope to inspire you to create healthy meals for your family without spending tons of time in the kitchen. Although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here. Click below to find out why!

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