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overhead image of a white bowl of lemon ricotta pasta
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4.09 from 12 votes

One Pot Lemon Ricotta Pasta

Zesty and refreshing, this One Pot Lemon Pasta is stuffed full of veggies for an easy weeknight comfort food you can feel good about serving!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: dinner, lunch
Cuisine: American, Italian
Keyword: 15 minute meal, how to make a one pot pasta, lemon ricotta, lemon ricotta pasta, one pot dinner, one pot meal, one pot pasta recipe, quick pasta recipe
Servings: 6 people
Author: Food Dolls

Equipment

Ingredients

  • 16 ounces Pappardelline egg pasta uncooked (or similar shape)
  • 1/2 fresh lemon + zest
  • 4 garlic cloves minced
  • 3 teaspoons sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • 4 cups low-sodium vegetable or chicken broth
  • 1/2 cup whole milk ricotta
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 cup heavy cream
  • 1 Tablespoon extra virgin olive oil
  • 10 ounces steamed sweet peas
  • 4 ounces fresh baby arugula
  • 3 Tablespoons chopped fresh mint

Instructions

  • In an enameled pot or dutch oven add uncooked pasta, juice of half a lemon + the zest of half a lemon, garlic, salt, pepper, and broth. Stir to combine.
    16 ounces Pappardelline egg pasta, 4 garlic cloves, 1/2 fresh lemon + zest, 3 teaspoons sea salt, 1 teaspoon freshly ground black pepper, 4 cups low-sodium vegetable or chicken broth
  • Bring the ingredients to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente.
  • Once the pasta is cooked, reduce the heat to low. Stir in the ricotta, parmesan cheese, heavy cream, and extra virgin olive oil. It should come together and be nice and creamy.
    1/2 cup whole milk ricotta, 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese, 1 Tablespoon extra virgin olive oil
  • Add the steamed green peas, arugula, and fresh mint. Toss together until combined. Garnish with grated parmesan cheese, lemon zest and crushed red pepper, if desired.
    10 ounces steamed sweet peas, 4 ounces fresh baby arugula, 3 Tablespoons chopped fresh mint

Video

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 65g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 103mg | Sodium: 1880mg | Potassium: 473mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1394IU | Vitamin C: 24mg | Calcium: 208mg | Iron: 3mg