Hey guys! Today we want to talk about “One Pot Pasta with Ricotta and Lemon” in solsarin. So, stay with us until the end of the text. Here we go!
Simple creamy and so refreshing, this one pot Lemon Ricotta Pasta is a 20 minute meal that is so effortless. Dinner comes together in just one dish and is full of flavor and even veggies. Serve with fresh bread and a salad and dinner is complete!
Start out by gettin the water on the oven to get the pasta ready.
While waiting for the water to boil, whisk together the ricotta, parmesan, olive oil, lemon zest, lemon juice, garlic, Italian seasoning, salt and pepper. This mixture will be pretty thick. The starchy reserved pasta water is what will smooth this out into a creamy sauce.
Before your drain your pasta, scoop out at least a cup and a half of pasta water and reserve it for the sauce. I pull 2 cups to play it safe.
Once you have boiled the pasta al dente according to package instructions, drain the pasta in a large colander and toss it with the chopped spinach to allow the spinach to wilt.
Set this aside while you prep the lemon ricotta sauce.
Using the same pot you boiled the pasta in, add one cup of the reserved pasta water and the ricotta lemon mixture. Set the heat to medium low.
Stir well until the sauce is smooth and creamy. Add more water depending on desired thickness of the sauce. Go a touch thinner than you prefer as it will thicken slightly when you toss with the pasta and heat.
Add the pasta and spinach into the pot with the lemon ricotta sauce and stir to evenly coat.
At this time, you can add more salt, pepper or seasoning to taste. Or garlic–cause I feel like more garlic is always a good idea. You can also add some more lemon zest to bring out a stronger lemon flavor.
If the pasta sauce seems too thick, add some more reserved pasta water or olive oil to thin it out slightly.
Serve with freshly grated parmesan, extra lemon zest and chopped parsley or basil and enjoy!
Don’t overcook your pasta. Cook pasta until there are 1-2 minutes left of cooking time. Since we’re cooking the sauce with the pasta, this will ensure the pasta will not be overcooked.
Use whole milk ricotta. Lower fat versions will be too watery for this recipe.
Try to use good quality whole milk ricotta for a creamier texture. Some generic supermarket brands aren’t as luscious.
Once you have added all the ingredients to the pasta, stir well on medium-low heat. As you stir more and more, all of the the ingredients will come together. This will create the pasta sauce.
My favorite pasta shapes for this recipe are Casarecce, Gemelli or Cavatappi.
This recipe yields 4 large portions. If you are enjoying this pasta as a side dish, I recommend cutting the recipe in half.
There are so many great dishes you could serve alongside this vegetarian pasta dish. For example, this garlic bread would be amazing, so would this zucchini dish, or these blistered cherry tomatoes (which you could even just stir right in!).
If you’re looking for some protein dishes to serve along side (or even on top of) this pasta dish, this grilled chicken would be perfect, so would this easy baked salmon.
No, I don’t advise preparing this recipe in advance. This dish is best served immediately. If you store leftovers in the fridge, the pasta will dry out over time. I recommend adding a little water, olive oil and parmesan cheese when reheating the pasta.
Yes! The lemon zest provides a really potent lemon flavor, while the lemon juice is a bit more mild and brings a great acidity.
Honestly, no. But is it better? Yes. It’s better because pre-grated cheese usually has preservatives, and therefore doesn’t melt/combine as easily as freshly grated cheese.
Adding the pasta water helps the sauce emulsify and become ultra lush and creamy, ultimately bringing the sauce together and helping it thicken and wrap around the pasta.
You can simply add a dash of water and reheat in the microwave. It loses a bit of its creaminess, but is still delicious.
I would recommend making it right before you’re going to eat it so the sauce is as creamy as possible. It loses a bit of that when re-heated.
Any heavy-bottomed pot would be great, just make sure it’s large enough to boil water and cook the pasta. The sauce won’t add more space. I really like to use my Le Creuset Round Wide Dutch Oven.
I would not, lemon is such a huge flavor profile for this dish that using any other citrus would completely change it.
Simple, fresh, and tasty, you will love how easy but delicious this Lemon Ricotta Pasta is! This one pot pasta with ricotta and lemon is full of flavour and comes together in next to no time.
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