This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.
One pot pastas are what dreams are made of… would you agree? Especially when there is a no-cook sauce! There’s nothing better than being done with dinner in under 30 minutes and only having one pot to wash!
This Lemon Ricotta Pasta Recipe is a perfect one pot pasta for simmer days if you want a light and refreshing option with minimal effort. Serve it with protein and vegetables for the perfect meal.
Why Make this Recipe
- One Pot: You can easily make this pasta recipe in one pot for a simple dinner clean up! It doesn’t get much easier than this.
- Sophisticated: A lemon ricotta sauce garnished with pistachios and basil? Oh my goodness, your mouth will be singing with these amazing flavors!
- 25 Minutes: All you need to do is cook the pasta, mix together a quick sauce, and voila! Quick and easy is the name of the game with weeknight dinners, and this recipe definitely makes the cut!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Pasta: I used Cellentani Pasta because it was a fun shape to play around with. Feel free to use whatever pasta shape you like best! I recommend something a short pasta, like a penne, spiral or a bowtie.
- Ricotta Cheese: I use whole milk ricotta cheese, but you can use reduced fat if you prefer. I highly recommend buying fresh ricotta from the deli counter at a market if you are able to, it makes all the difference! Or, even better, you can make Homemade Ricotta Cheese using your Instant Pot.
- Lemon Juice: Use juice from fresh lemon for the best flavor! If you want an even stronger lemon-y taste, you can add lemon zest.
- Parmesan: Again, I recommend using a high quality brand of parmesan (or even grating it yourself!) if you can. Use a grated parmesan cheese so that it will blend into the sauce easily.
- Pistachios: I used raw pistachios (I had some left over from making my favorite Pistachio Cookies!) but you can also use toasted and salted pistachios.
- Basil Leaves: Use fresh basil leaves.
Tools
- Large Pot
- Ladle: Or something that can safely move boiling water.
- Colander: To drain the pasta.
How to Make this Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and boil the pasta according to the package instructions. I recommend cooking your pasta al dente.
Step 2: Make the Sauce
While the pasta cooks, add the sauce ingredients (ricotta, lemon juice, parmesan, olive oil, garlic, and salt) into a small bowl. Mix to combine.
Step 3: Finishing Touches
Once the pasta has cooked, use a ladle to remove about 1 cup of the pasta water. Set it aside, then drain the rest of the water off of the pasta.
Add the warm pasta back into the pot, and place the pot back on medium heat. Then add the ricotta mixture and ½ cup of the reserved pasta water. Mix to combine until a creamy sauce is formed. The mixture will be watery at first but will quickly thicken up.
Add the chopped pistachios, sliced basil leaves, and fresh cracked black pepper and mix to combine one more time. Serve and enjoy!
Expert Tips
- Have leftover basil leaves and pistachios? Use them to make this Pistachio Pesto or even this Easy Pesto Recipe!
- My basil leaves were huge, so I only used 3 instead of 5.
- You can start by adding ¼ cup of reserved pasta water, and then add more if necessary.
- If you still need more pasta water after the ½ cup, add more into the pot a couple of tablespoons at a time.
- I like to have extra pistachios and basil on hand so that I can garnish each bowl individually.
- If you have leftovers, save the extra pasta water. Add a bit of the starchy water to the pasta the next day before reheating to rehydrate the sauce.
Adaptations
This easy dinner is easily customizable and can be quickly adapted to your preferences. Try these recommendations:
- For some spice, add red pepper flakes or chili flakes. You can also add Italian seasoning for more flavor.
- To add more greens, wilt some spinach or fresh arugula into the pasta (you can blanch the spinach to maintain its color!)
- Add protein by serving with chicken, sausage, or shrimp
- For a healthier option, use a whole grain pasta or a protein pasta
- You can also use a spaghetti noodle (or other long pasta shapes) if you want to experiment, but I think a stockier noodle is better for this sauce type
- You can add vegetables to the pasta like peas, zucchini, tomatoes, or asparagus (you can even make something similar to this Shrimp and Ricotta Pasta Bake!)
Recipe FAQs
Yes, ricotta and lemon are a perfect pairing for a light and summery pasta dish! The tartness of the lemon pairs well with the sweetness of the ricotta cheese.Â
Lemon ricotta pasta is good as either a side dish or a main course! It would be delicious served with vegetables like broccoli, asparagus, or green beans. For protein, you can add chicken, shrimp, or Italian sausage.Â
Leftovers can be stored in an airtight container and stored in the fridge for up to 5 days.Â
Leftovers may need to be rehydrated when heating up. To do this, you can add more reserved pasta water or some milk into the bowl and give the pasta a stir before heating it up in the microwave.Â
Did you enjoy this recipe for One Pot Lemon Ricotta Pasta? If so, make sure to check out these other recipes I picked out just for you:
- Creamy Pesto Pasta
- Instant Pot Pasta with Palomino Sauce
- Spaghetti Cacio e Pepe
- Instant Pot Fettuccine Alfredo
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Lemon Ricotta Pasta
Equipment
- Large Pot
- Ladle
- Colander
Ingredients
- 8 oz Cellentani Pasta, or your desired shape
- 1 cup Ricotta
- ½ Lemon, Juiced
- ¼ cup Parmesan Cheese, Grated
- 2 tbsp Olive oil
- 1 tsp Garlic, minced
- ½ tsp Table Salt
- 2 tbsp Pistachios, chopped
- 5 small Basil leaves, sliced
- Fresh cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and boil 8 oz pasta according to the package instructions. I recommend cooking your pasta al dente.
- While the pasta cooks, add the sauce ingredients (1 cup ricotta, juice of ½ a lemon juice, ¼ cup parmesan, 2 tbsp olive oil, 1 tsp garlic, and ½ tsp salt) into a small bowl. Mix to combine.
- Once the pasta has cooked, use a ladle to remove about 1 cup of the pasta water. Set it aside, then drain the rest of the water off of the pasta.
- Add the warm pasta back into the pot, and place the pot back on medium heat. Then add the ricotta mixture and ½ cup of the reserved pasta water. Mix to combine until a creamy sauce is formed. The mixture will be watery at first but will quickly thicken up.
- Add 2 tbsp chopped pistachios, 5 sliced basil leaves, and fresh cracked black pepper and mix to combine one more time. Serve and enjoy!
Notes
- Pasta: I used Cellentani Pasta because it was a fun shape to play around with. Feel free to use whatever pasta shape you like best! I recommend something a short pasta, like a penne, spiral or a bowtie.
- Ricotta Cheese: I use whole milk ricotta cheese, but you can use reduced fat if you prefer. I highly recommend buying fresh ricotta from the deli counter at a market if you are able to, it makes all the difference! Or, even better, you can make Homemade Ricotta Cheese using your Instant Pot.
- Lemon Juice: Use juice from fresh lemon for the best flavor! If you want an even stronger lemon-y taste, you can add lemon zest.
- Parmesan: Again, I recommend using a high quality brand of parmesan (or even grating it yourself!) if you can. Use a grated parmesan cheese so that it will blend into the sauce easily.
- Pistachios: I used raw pistachios (I had some left over from making my favorite Pistachio Cookies!) but you can also use toasted and salted pistachios.
- Basil Leaves: Use fresh basil leaves.
- Have leftover basil leaves and pistachios? Use them to make this Pistachio Pesto or even this Easy Pesto Recipe!
- My basil leaves were huge, so I only used 3 instead of 5.
- You can start by adding ¼ cup of reserved pasta water, and then add more if necessary.
- If you still need more pasta water after the ½ cup, add more into the pot a couple of tablespoons at a time.
- I like to have extra pistachios and basil on hand so that I can garnish each bowl individually.
- If you have leftovers, save the extra pasta water. Add a bit of the starchy water to the pasta the next day before reheating to rehydrate the sauce.
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