This zesty and light One Pot Pasta with Ricotta and Lemon is made from simple ingredients and is perfect for weeknight dinners. In under 20 minutes, you'll have a delicious pasta dish with minimal effort and fewer dishes.
Add the uncooked pasta, lemon juice, lemon zest, salt, pepper, garlic, and broth to a heavy-bottomed pot. I like to use an enamel cast iron dutch oven.
Bring it to a boil then reduce the heat to medium. Cook for about 10 minutes, just until the pasta is cooked and most of the liquid is absorbed.
Turn the heat down to low and stir in the spinach if using. Once the spinach has wilted, stir in the ricotta and heavy cream.
Top with parmesan cheese. Serve with lemon slices to squeeze over the pasta for more lemon flavor.
Video
Notes
Tips & Tricks
for a sweeter (less sour) lemon taste, use Meyer lemons
use whole milk ricotta - it's the best way to get a creamy result
careful not to zest too hard on the lemons, you only want the yellow skin