One Pot Lemon Ricotta Pasta

Lemon ricotta pasta in a black bowl with serving utensils.

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.

Course Lunch, Main Course, Side Dish

Cuisine American, Italian

Diet Kosher, Vegetarian

Prep Time 30

Cook Time 10

Total Time 40

Servings 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

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

Nutrition