One-Pot Lemon Ricotta Pasta (Print)

Creamy lemon-ricotta pasta with peas and spinach, cooked in one pot for a fast, satisfying weeknight dinner.

# Components:

→ 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

# Directions:

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 Advice:

01 -
  • This is the kind of meal you whip up to impress yourself with minimal effort and maximum reward.
  • Its combination of fresh lemon, creamy ricotta, and sweet peas genuinely surprises every time—you’ll crave these flavors again and again.
02 -
  • Never rush the garlic or let it burn—bitter garlic ruins the silky flavor foundation.
  • More lemon zest changes everything: one time I only used juice and the dish tasted flat until I zested in that secret punch.
03 -
  • Use a heavy-bottomed pan to prevent sticking and even cook the pasta and sauce together.
  • Finishing with more fresh herbs or chili flakes gives your bowl that restaurant-cooked feel.
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