One-Pot Lemon Ricotta Pasta (Printable Version)

Creamy lemon-ricotta pasta with peas and spinach, cooked in one pot for a quick, bright weeknight meal.

# What You'll Need:

→ Pasta & Dairy

01 - 350 g (12 oz) short pasta (penne, fusilli, or similar)
02 - 250 g (1 cup) ricotta cheese
03 - 40 g (1/2 cup) grated Parmesan cheese
04 - 120 ml (1/2 cup) whole milk

→ Vegetables

05 - 200 g (1 1/2 cups) frozen or fresh green peas
06 - 100 g (3 cups) fresh spinach, loosely packed
07 - 2 cloves garlic, minced
08 - Zest and juice of 1 large lemon

→ Pantry & Seasoning

09 - 2 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Additional lemon zest
12 - Fresh basil or parsley leaves

# Directions:

01 - In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
02 - Add the pasta, peas, and a generous pinch of salt. Pour in enough water to just cover the pasta (about 1 liter/4 cups). Bring to a boil, then reduce heat and simmer, stirring occasionally, until the pasta is just al dente and most of the water is absorbed (time according to package instructions, generally 10-12 minutes).
03 - Add the spinach and cook, stirring, until wilted (about 2 minutes).
04 - Reduce the heat to low. Stir in ricotta, Parmesan, milk, lemon zest, and lemon juice. Toss until the cheese is melted and the sauce is creamy and coats the pasta evenly. Season generously with black pepper and adjust salt if needed.
05 - Serve immediately, garnished with more lemon zest and fresh herbs if desired.

# Expert Advice:

01 -
  • Your secret weapon for those evenings when you want dinner to feel special, but fuss is out of the question.
  • It&s become a go-to for me because creamy, zesty pasta in under thirty minutes is pure gold.
02 -
  • Adding all the water at once seemed risky at first, but as long as you watch so nothing sticks, it turns out creamy every time.
  • The first time I made it, I underestimated the power of lemon zest—now I never skip it, and sometimes even add extra.
03 -
  • Taste as you go, especially once the ricotta and lemon are in—the seasoning balance can shift quickly.
  • Try warming your bowls before serving so the creamy sauce doesn&t cool too fast.
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