One-pot Pasta with Ricotta and Lemon

The beauty and simplicity of one-pot pasta can’t be overstated. Often time, I find myself reaching for an easy meal prep when time and circumstances are not on my side. However, despite life interferences, I’m not ready to compromise a flavorful meal. The one-pot pasta with ricotta and lemon is the answer; and a phenomenal choice to boot.

When the ingredient list is such that you get strong representations from these flavor elements: savory, acidity and creaminess — you have a winner. Parmesan cheese, lemon juice and zest and ricotta play a central role in creating the harmony in every bite. The recipe only serves as a guide. I tend to adjust the flavor balance by adding a little bit of this or that. Not enough acid, add more lemon juice or zest. Need more saltiness, grate more parmesan cheese on the pasta. Let your inner chef shine!

To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 2. It’s a weeknight and for-company keeper any way you stir it.

The New York Times

If you want to go all out, handmade pasta can be a real treat on any day.

Print Recipe

One-pot Pasta with Ricotta and Lemon

Ingredients

• Kosher salt
• 1 pound short, ribbed pasta, like gemelli or penne
• 1 cup whole-milk ricotta (8 ounces)
• 1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
• 1 tablespoon freshly grated lemon zest plus ¼ cup lemon juice (from 1 to 2 lemons)
• Black pepper
• Red-pepper flakes, for serving
• ¼ cup thinly sliced or torn basil leaves, for serving (optional)

Instructions

1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

2

In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.

3

Add ½ cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

4

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Notes

https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon?q=one%20pot%20pasta