This week try making this quick and meatless one pot pasta. The lemon juice, lemon zest and fresh mint gives this pasta a nice freshness, and the arugula gives it that great peppery bite.
This pasta is ready in less than 15-minutes, thanks to the no-boil pasta method. The ricotta cheese along with the heavy cream gives it such a nice creamy texture. The lemon, arugula and green peas really help balance out the richness from the ricotta and heavy cream.
What is the best pasta to use for a one pot pasta?
In this recipe we use this fun egg Pappardelline pasta, it has a lemon and black pepper flavor, which works so well. You can always use any type of extra wide egg pasta that you can find at the grocery store. If you prefer not to use an egg pasta, feel free to substitute any pasta that you like.
One Pot Lemon Ricotta Pasta
- 16 oz Pappardelline egg pasta, uncooked or similar shape
- 4 garlic cloves, minced
- 1/2 fresh lemon + zest
- 3 tsp sea salt more or less to taste
- 1 tsp freshly ground black pepper more or less to taste
- 4 cups low-sodium vegetable or chicken broth
- 1/2 cup whole milk ricotta
- 1/2 cup heavy cream
- 1 tbsp extra virgin olive oil
- 1/3 cup freshly grated parmesan cheese
- 10 oz steamed sweet peas
- 4 oz fresh baby arugala
- 3 tbsp chopped fresh mint
- In an enameled pot or dutch oven add uncooked pasta, juice of half a lemon + the zest of half a lemon.
- Add garlic, salt, pepper, and broth.
- Give it a stir. Place on the stove top on high heat. Bring 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.
- Add the steamed green peas, arugula, and fresh mint. Toss together until combined. Garnish with grated parmesan cheese, lemon zest and crushed red pepper (optional).
You can play around with this recipe, by adding or removing all your favorite veggies and/or greens.
Fresh baby spinach works great in place of the arugula, or you can keep out the greens all together.
If you or the kids don’t like green peas, it is delicious with fresh steamed broccoli.
We love having frozen vegetables in the freezer. You just steam them in the microwave and add it to the recipe when it’s ready. It’s great when you don’t want to keep a lot of fresh produce on hand or don’t have time to go to the grocery store mid-week.
How do you reheat leftover pasta? Leftover pasta is really easy to reheat. It always needs some sort of liquid to help loosen things up. Broth, milk, or water are great options. For this recipe, broth is a great choice.
How to reheat pasta in the microwave ?
Make sure that the pasta is in a microwave safe bowl or plate. We like to use something deep and large enough to give you enough room to stir. Add a splash of broth and give it a stir, microwave on high for 1.5 minutes. Remove from the microwave and give it another stir, at this point you want to check the consistency. If it is still dry, add another couple tablespoons of broth, stir again, and microwave for another 1-2 minutes or until heated.
How to reheat pasta over the stove-top ?
On medium-high heat add cold pasta in a large enough pan/pot. Add a couple splashes of liquid and stir. Give it a minute or two until the pasta starts to loosen up. Add more liquid to get it to the right consistency.
If you love this One Pot Lemon Ricotta Pasta, try this Lemon Ricotta Pasta that we make over the stove top, it is not a one pot method but it is still delicious and just as fabulous!
Can you add protein to this one pot pasta? Yes, grill some chicken or shrimp and stir it in once the pasta is cooked. Cooked rotisserie chicken is always great to add if you don’t have time to cook the chicken.
Is there a way to make this a One Pot Vegan Pasta?
A lot of people ask us for a vegan option. We have not to tried to make this vegan but you can definitely try some substitutions, there is a non-dairy ricotta cheese by Kite Hill. For the heavy cream, you can use any non-dairy milk or coconut cream. We found this non-dairy parmesan cheese, here, but we have yet to give it a try. If you have tried any of these products, feel free to leave us a message letting us know what you think of it!