One-Pot Lemon Ricotta Pasta (Printable)

Bright, creamy lemon-ricotta pasta with peas and spinach, cooked in one pan for a quick, satisfying dinner.

# Ingredient List:

→ Pasta & Dairy

01 - 12 ounces short pasta (penne, fusilli, or similar)
02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup whole milk

→ Vegetables

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

→ Pantry & Seasoning

09 - 2 tablespoons olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Garnish (optional)

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

# Directions:

01 - Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
02 - Add 12 ounces short pasta and 1 1/2 cups green peas to the pan. Season with a generous pinch of salt and pour in enough water to just cover the pasta (about 4 cups). Increase heat to bring to a boil.
03 - Reduce heat to a gentle simmer and cook, stirring occasionally, until the pasta is just al dente and most of the water has been absorbed, about 10–12 minutes depending on the pasta.
04 - Add 3 cups fresh spinach and stir until wilted, about 2 minutes. Lower the heat to low, then stir in 1 cup ricotta, 1/2 cup grated Parmesan, 1/2 cup whole milk, lemon zest and lemon juice. Toss gently until the cheeses melt and coat the pasta in a creamy sauce.
05 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately, finishing with additional lemon zest and fresh basil or parsley if desired.

# Expert Advice:

01 -
  • You can pull this dish together in a single pot with minimal cleanup, no matter how messy your day has been.
  • The ricotta and lemon combination creates a sauce so lively and lush, you won’t believe how effortless it is.
02 -
  • I once scorched the garlic in my haste—don’t let it turn even golden, or the bitterness lingers all through the dish.
  • Letting the ricotta warm to room temperature saves you from grainy sauce—cold cheese seizes up and never gives you that silkiness.
03 -
  • Layer lemon zest and juice in at the end for maximum freshness—never before boiling or you’ll lose the sparkle of citrus.
  • Resist the urge to add all ricotta at once; add in batches until you find your perfect creaminess.
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