One-Pot Lemon Ricotta Pasta (Print Version)

Creamy lemon-ricotta pasta with peas and spinach, finished with Parmesan and bright lemon zest—ready in 30 minutes.

# Components:

→ Pasta & Dairy

01 - 12 oz short pasta (penne, fusilli, or similar)
02 - 1 cup whole-milk ricotta
03 - 1/2 cup finely grated Parmesan
04 - 1/2 cup whole milk

→ Vegetables

05 - 1 1/2 cups green peas, fresh or frozen
06 - 3 cups loosely packed fresh spinach
07 - 2 cloves garlic, 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
14 - Toasted pine nuts or walnuts (optional)

# Directions:

01 - Heat a large, deep skillet or Dutch oven over medium heat. Add the olive oil and when it shimmers, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
02 - Add the pasta, peas, and a generous pinch of salt to the pan. Pour in just enough water to cover the pasta—approximately 4 cups. Increase heat to bring to a gentle boil.
03 - Reduce the heat to medium-low and simmer, stirring occasionally to prevent sticking, until the pasta is just al dente and most of the water has been absorbed, about 10 to 12 minutes depending on the pasta.
04 - Add the spinach to the pan and stir until wilted, about 1 to 2 minutes, distributing the leaves evenly through the pasta.
05 - Lower the heat to low. Stir in the ricotta, grated Parmesan, and whole milk until the mixture becomes a smooth, creamy sauce that coats the pasta. Add the lemon zest and lemon juice, then season generously with black pepper and adjust salt as needed.
06 - Transfer to bowls and finish with additional lemon zest and fresh herbs. Sprinkle toasted nuts or red pepper flakes if desired, and serve immediately.

# Expert Advice:

01 -
  • This is your secret weapon for cozy nights when dishes feel like the last straw.
  • The finish is so creamy and bright, everyone thinks you fussed more than you did.
02 -
  • If you forget to stir the pasta while it simmers, it clumps at the bottom and burns—I learned this by scraping more than I’d like to admit.
  • Lemon zest added at the end wakes everything up and turns a decent dish into a dazzling one.
03 -
  • Add ricotta off the heat and mix gently—overheating can make it grainy.
  • Use a microplane for the lemon zest so you capture all the oils and no bitter pith sneaks in.
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