One Pot Pasta with Ricotta and Lemon

Patricia Krouse

One Pot Pasta with Ricotta and Lemon

A creamy and delicious one-pot pasta dish with ricotta and lemon, perfect for quick weeknight dinners or special occasions.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1/2 pound Cavatappi Pasta
2 tablespoons salted butter or olive oil
1/2 cup whole milk ricotta Opt for high-quality for better texture.
1/2 cup grated or shredded parmesan cheese Good parmesan adds depth.
1 lemon lemon (plus the zest) Fresh lemons are crucial for flavor.

Method

Cooking

Boil a large pot of salted water.
Add the cavatappi pasta and cook for about 10 minutes until al dente, stirring occasionally.
Drain the pasta, reserving 1/2 cup of the cooking water.
In the same pot, combine the butter, ricotta, parmesan, and the juice and zest of the lemon.
Mix until all ingredients blend nicely, then add the reserved pasta water to achieve a creamy consistency.
Top with shredded basil to garnish, and serve hot.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 7gSodium: 350mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or milk to restore creaminess.

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