One Pot Pasta with Ricotta and Lemon

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This easy One Pot Pasta with Ricotta and Lemon features a creamy ricotta and parmesan sauce flavored with garlic and lemon and it’s studded with tender sweet peas. Using mostly pantry staple ingredients, this flavorful family-pleasing dish can be on the table in under 30 minutes!

Pot of lemon ricotta pasta topped with shredded parmesan and red pepper flakes with a large spoon in it.

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Pasta dishes are always a hit. They offer an easy meal solution happily pairing up with pantry staples and can be whipped up quickly. That’s exactly what this pasta with ricotta and lemon offers an it’s all done in one pot for minimal cleanup. It’s the ultimate weeknight meal.

Looking for more easy pasta meals? Then you’ll love Penne Pomodoro, Spinach Artichoke Pasta Bake, and Creamy Mushroom and Asparagus Pasta! Want some protein with your pasta? Try these Stuffed Shells With Meat Sauce or this Creamy Lemon White Wine Pasta with Blackened Salmon!

Ingredients

Key Ingredient Notes

Pasta – Cavatappi noodles, also called corkscrew pasta, are not just a fun pasta shape. They also grab sauce really well making them the perfect pasta for this creamy ricotta sauce.

Ricotta – Whole milk ricotta makes a yummy creamy sauce with minimal effort.

Parmesan – Freshly shredded parmesan adds a salty creaminess to the sauce.

Peas – Tender sweet peas add a touch of green to the dish. They also add a bit of sweetness to balance the creamy sauce.

Red Pepper Flakes – These are optional but they add a nice subtle heat to the dish. I like to serve them on the side so they can be added to each serving if wanted.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

In a large pot or Dutch oven, bring well-salted water to a boil.

Helpful Tip

Properly salted water for pasta should taste extra salty, almost as salty as seawater. This will typically take about 1/4 cup of kosher salt for a large pot of water. Seems like a lot, I know! But remember, most of that water will get drained away. The best way to know if you salted the water properly is to spoon a bit out, cool it down, and give it a taste!

Add the pasta and cook for the recommended time on the package directions.

When there are about 45 seconds left, scoop out and reserve 1 cup of the pasta water before adding the frozen peas to the pot with the pasta to finish cooking. Drain.

Peas and pasta in a pot with boiling water.

Step 2:

Add extra virgin olive oil to the pot you cooked the pasta in and allow it to warm up. This shouldn’t require any additional heat from the stovetop.

Step 3:

Add the garlic to the oil and allow it to cook for about 1 minute or until softened and cooked through.

Again, your pot should be hot enough still to cook the garlic without placing the pot back on the heat. However, if the pot has cooled and the garlic isn’t cooking, place the pot back over low heat.

Sliced garlic simmering in oil in a pot with a wooden spoon.

Step 4:

Add the drained pasta and peas to the pot.

Step 5:

Add the ricotta, parmesan, lemon juice, lemon zest, 1/2 cup of reserved pasta water, salt, and pepper. Stir until everything is mixed together and the sauce is creamy. Add more pasta water if needed to achieve a creamy consistency.

Pasta, peas, ricotta, lemon juice, lemon zest, salt, and pepper in a large pot with a wooden spoon.

Step 6:

Top with extra parmesan and red pepper flakes if you’d like. They can also be served on the side.

Serve warm and enjoy!

Pot of lemon ricotta pasta with a large spoon.

Tips & Tricks

Make it a meal by serving the pasta with Pan Seared Chicken Thighs. A side salad and fresh homemade Crusty Dutch Oven Bread would also be great!
Serve this dish family-style by placing the pot in the center of the table so that everyone can serve themselves. I also like to keep the red pepper flakes and extra parmesan at the table so everyone can customize to their liking.
You can leave the peas out if you’d like. However, in my testing of this recipe, the consensus was that the peas perfectly balanced the other flavors and they were missed when not there.

Substitutions & Variations

Use a different pasta shape. Penne, gemelli, and rotini would all work well.
Switch the peas with another green like chopped broccoli florets or asparagus pieces.

Storage & Reheating

Storage

Store the leftovers in an airtight container in the fridge for up to 4 days.

If you have leftover pasta water, save it in a jar to be used when reheating.

Reheating

The best way to reheat this pasta is to warm a bit of the pasta water, plain water, or even milk over medium heat on the stove. Then, add the pasta to the warm liquid and toss. Allow it to warm through for about 30 seconds then remove it from the heat and eat immediately.

I recommend avoiding reheating in the microwave for the best results as the ricotta may curdle.

Lemon ricotta pasta in a large Dutch oven with a wooden spoon.

Frequently Asked Questions

Can I use low-fat ricotta?

Most ricotta sold in stores is whole milk but if you find a low-fat version you can use it. However, the sauce will be less creamy.

Why is my sauce gritty and not creamy?

You need to add more pasta water. Adding the pasta water is a balance. You need to add enough to make a creamy sauce but no so much that it becomes runny. Start with 1/2 cup and then add more until the sauce is creamy and not gritty.

My ricotta has liquid in the container. Should I drain it?

No. If the ricotta has separated from the liquid simply give it a good stir to bring it all back together before adding it to the pasta.

I forgot to reserve pasta water. Is my dish ruined?

The pasta water contains starch from the pasta which helps to make the sauce thicker and creamier. It also has the salt that was added. However, if you forgot to save some pasta water you can use regular water or even milk and then test if the dish needs more salt. The sauce may not get as thick but it will still taste great!

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