One-Pot Lemon Ricotta Pasta (Print Version)

Creamy lemon-ricotta pasta with peas and spinach, cooked in one pot for a quick, comforting meal.

# What You 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

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

# How To Make:

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 -
  • Everything cooks together in a single pot, and you get maximum flavor with minimum cleanup.
  • The bright, creamy sauce clings to every bite—so satisfying, even for last-minute dinners.
02 -
  • If you rush and add ricotta when the pan is too hot, it turns grainy—let things cool just a touch first.
  • Stirring frequently keeps the pasta from sticking and helps it cook evenly (don't wander off too far!).
03 -
  • Only add ricotta and Parmesan after the heat is low to keep things velvety smooth.
  • Keep tasting and seasoning as you go—lemon and salt wake up the whole dish.
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