One-Pot Lemon Ricotta Pasta (Printable)

Bright lemon ricotta pasta with peas and spinach, creamy and ready in 30 minutes.

# Ingredient List:

→ 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

# How to Prepare:

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 Suggestions:

01 -
  • No one will believe such a creamy sauce started with just ricotta and lemon—that little secret is yours.
  • The silkiness of the sauce with the tender bite of peas and spinach pulls you back for seconds every time.
02 -
  • The magic isn&apost waiting for the water to evaporate completely—some should remain so the sauce turns velvety, not dry.
  • I once forgot to zest the lemon before juicing—doing it in the right order gets you every bit of flavor without a mess.
03 -
  • Let the ricotta and milk come to room temperature so they melt smoothly into the sauce without clumps.
  • A few grinds of black pepper right at the end make all the flavors shine.
Return