One-Pot Lemon Ricotta Pasta (Printable)

Zesty lemon and creamy ricotta coat pasta with peas and spinach for a speedy, comforting one-pot meal.

# What You'll Need:

→ Pasta & Dairy

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

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat; add the minced garlic and sauté 30–60 seconds until fragrant but not browned.
02 - Add 12 ounces short pasta and 1 1/2 cups peas to the pot, season with a generous pinch of salt, then pour in enough water to just cover the pasta (about 4 cups); bring to a boil.
03 - Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the pasta is just al dente and most of the water is absorbed, about 10–12 minutes depending on the pasta.
04 - Add 3 cups loosely packed spinach and cook, stirring, until wilted, about 1–2 minutes.
05 - Lower heat to low and stir in 1 cup ricotta, 1/2 cup grated Parmesan and 1/2 cup whole milk along with the lemon zest and lemon juice; toss until cheeses melt and form a creamy sauce that coats the pasta, then season with black pepper and adjust salt to taste.
06 - Serve immediately, finishing with additional lemon zest and fresh basil or parsley; sprinkle toasted nuts or chili flakes if using.

# Expert Tips:

01 -
  • This creamy pasta tastes like something you’d order at a summer Italian café, but is secretly a weeknight win.
  • You only need one pot, which means less cleanup and more time for a post-dinner glass of wine.
02 -
  • If you rush the milk in all at once, your sauce might turn runny instead of lush—add it a splash at a time.
  • Reserving a handful of peas until the end leaves a little sweet crunch in the finished dish.
03 -
  • Stir the pasta gently and often as it simmers so nothing sticks to the bottom and the texture stays creamy.
  • The magic is in that lemon zest—don’t skip it, and always zest before you juice.
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