One-Pot Lemon Ricotta Pasta (Printable)

Creamy lemon ricotta pasta tossed with peas and spinach, cooked in one pot for a quick, comforting weeknight dinner.

# What You'll Need:

→ 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 (optional)

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

# How-To Steps:

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 dish feels like an Italian trattoria in your kitchen, but you barely have to clean up after.
  • The pop of peas, that creamy ricotta, and tangy lemon make it shockingly comforting and light at the same time.
02 -
  • If you walk away and let the pasta simmer unchecked, it will soak up all the liquid and stick—stir often, especially toward the end.
  • Mixing in the ricotta off the heat prevents it from getting grainy; trust me, patience makes the sauce dreamy.
03 -
  • Always zest the lemon before you juice it, or you’ll regret it with slippery hands.
  • Reserving some pasta cooking water gives you an insurance policy if the sauce seems too tight.
Go Back