ONE-POT LEMON RICOTTA PASTA
One-pot lemon ricotta pasta is a bright, creamy and flavourful dish that effortlessly blends the smooth richness of ricotta cheese with the vibrant zest of fresh lemon. This simple yet elegant recipe is perfect for those who crave a light yet indulgent meal. The ricotta melts into a velvety sauce, coating the al dente penne beautifully, while a drizzle of olive oil enhances the dish’s silkiness. The lemon zest provides a refreshing citrus kick, balancing the creaminess of the ricotta with a delicate tang. With just a few high-quality ingredients, this pasta dish is both quick and satisfying, making it an excellent choice for a weeknight meal, a light lunch or even a special occasion where simplicity meets sophistication. Serve with cracked black pepper and fresh basil for an extra burst of freshness and depth of flavour.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Italian
PREPARATION/TECHNIQUES
Boil, One-Pot Wonders, Simmer
OCCASION/HOLIDAY
Weeknight Dinner, Light Lunch, Comfort Food
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Quick & Easy, High Fibre
DISH TYPE
Pasta
INGREDIENTS
The list of ingredients for one-pot lemon ricotta pasta is given below:
- 50g penne, cooked
- 1 tbsp ricotta cheese
- ½ tsp lemon zest
- ½ tsp olive oil
- Salt and black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 280
- Protein: 11g
- Carbohydrates: 35g
- Fat: 10g
- Saturated Fat: 3.5g
- Fibre: 4g
- Sodium: 210mg
- Sugar: 2g
PREPARATION
- Cook The Penne: Bring a pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain, reserving a little pasta water.
- Prepare The Sauce: In the same pot, lower the heat and add the ricotta cheese, lemon zest and olive oil, stirring gently to combine.
- Combine Everything: Return the cooked penne to the pot and toss to coat the pasta in the ricotta-lemon mixture. If needed, add a splash of reserved pasta water to create a smoother sauce.
- Season And Serve: Sprinkle with salt and black pepper to taste. Serve warm, optionally garnished with fresh herbs, extra lemon zest or parmesan cheese for added richness.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS FOR ONE-POT LEMON RICOTTA PASTA
- Use High-Quality Ricotta: Fresh, full-fat ricotta creates the creamiest texture, ensuring a rich and satisfying dish.
- Don’t Overcook The Pasta: Al dente pasta absorbs the sauce better, maintaining a pleasant bite.
- Balance The Acidity: If the lemon zest is too strong, mix in a pinch of sugar or a splash of honey to mellow it out.
- Enhance The Flavour: A drizzle of honey or a sprinkle of parmesan can add depth to the dish.
- Add Texture: Toasted pine nuts or slivered almonds can provide a nutty crunch, elevating the dish’s complexity.
VARIATIONS
- Protein Boost: Add grilled chicken, shrimp or toasted nuts like almonds or walnuts to increase protein content.
- Cheesy Upgrade: Mix in grated parmesan, feta or goat cheese for extra savoury richness.
- Spicy Kick: Sprinkle red pepper flakes or a touch of chilli oil for an added burst of heat.
- Low-Carb Option: Swap out the penne for zucchini noodles or spaghetti squash for a lighter alternative.
- Herbal Infusion: Stir in fresh basil, thyme or parsley for a pop of colour and aroma that enhances the pasta’s freshness.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or milk to restore the creamy texture.
- Freezing: This dish is best enjoyed fresh, as ricotta-based sauces can separate when thawed. If necessary, freeze without the ricotta and add fresh ricotta when reheating.
- Meal Prep: Cook the pasta in advance and store it separately from the sauce, combining them just before serving for the best texture and flavour.