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 - 12 oz short pasta (penne, fusilli, or similar), dry
02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup finely 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 extra-virgin 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 a large deep skillet or Dutch oven over medium heat, add the olive oil and sauté the minced garlic for about 1 minute until fragrant but not browned.
02 - Stir in the dry pasta and peas, season with a generous pinch of salt, then pour in enough water to just cover the pasta (about 4 cups).
03 - Bring the pot to a boil, reduce heat to a gentle simmer and cook, stirring occasionally, until the pasta is just al dente and most of the liquid has been absorbed, roughly 10–12 minutes depending on the pasta.
04 - Add the spinach and stir until it wilts, about 1–2 minutes, ensuring it distributes evenly through the pasta.
05 - Lower the heat to low and stir in the ricotta, grated Parmesan, and milk until the mixture becomes a smooth, creamy sauce that coats the pasta evenly.
06 - Fold in the lemon zest and lemon juice, then season with freshly ground black pepper and adjust salt to taste.
07 - Transfer to plates or a shallow bowl and garnish with extra lemon zest and fresh herbs if desired; serve while warm.

# Expert Tips:

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.
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