One Pot Lemon Ricotta Pasta
This creamy Lemon Ricotta Pasta is the perfect weeknight dinner—bright, garlicky, and ready in about 30 minutes. Al dente pasta simmers directly in a silky sauce of butter, shallot, garlic, white wine, and half-and-half. Fresh lemon juice and zest bring a sunny pop of flavor, while whole milk ricotta and parmesan create a luscious, restaurant-worthy finish. Serve with a sprinkle of extra parmesan and fresh basil for a fresh and vibrant vegetarian main.
Servings: 3 servings
Equipment
- Large Pot
Ingredients
- 1 Tablespoon unsalted butter*
- 1 small shallot, diced finely*
- 5-6 cloves garlic, pressed or minced finely
- 1/3 cup dry white wine*
- 2 cups water or vegetable broth
- 1 cup half and half
- 1 teaspoon salt
- fresh cracked black pepper
- 8 ounces dried short cut pasta*
- 1 lemon juiced and zested, plus more for serving
- 1 cup whole milk ricotta
- 1/2 cup grated parmesan cheese, plus more for serving
- basil for serving
Instructions
- Brown the Butter: Melt butter over medium high heat, until the butter begins to brown.1 Tablespoon unsalted butter*
- Sauté the Aromatics & Deglaze: Turn the heat down to medium. Add shallot and garlic. Sauté for 2-3 minutes and deglaze the pan with the wine, scraping any brown bits off the bottom of the pan.1 small shallot,, 5-6 cloves garlic,, 1/3 cup dry white wine*
- Build the Sauce: Add in the water, half and half, salt, and pepper. Stir until combined.2 cups water or vegetable broth, 1 cup half and half, 1 teaspoon salt, fresh cracked black pepper
- Add Pasta: Stir in the pasta. Bring to a simmer.8 ounces dried short cut pasta*
- Cook: Lightly boil for 10-12 minutes covered, or until the pasta is al dente, stirring every 2-3 minutes so the pasta does not stick.
- Finish with Lemon & Cheese: Turn the heat off. Add lemon juice, zest, ricotta, and parmesan cheese. Stir until well combined. Let stand for 5 minutes to thicken.1 lemon juiced and zested,, 1 cup whole milk ricotta, 1/2 cup grated parmesan cheese,, basil for serving
Notes
- Unsalted Butter: Browning the butter adds a nutty, caramel-like base to the sauce. Use salted butter and reduce the added salt slightly if that’s what you have. Olive oil works in a pinch for a lighter flavor.
- Shallot: Brings gentle sweetness and depth without overpowering the lemon. Substitute 1/4 cup finely diced yellow onion or 2 green onions (white parts only).
- Dry White Wine: Sauvignon blanc or pinot grigio add brightness and acidity. For an alcohol-free option, use more vegetable broth with a squeeze of lemon juice.
- Dried Short-Cut Pasta: Penne, fusilli, rigatoni, or shells are all excellent choices. Use gluten-free pasta if needed, but check the cook time—it may be slightly different.
- Brown Butter First: Don’t rush this step. Browned butter creates a rich, nutty base that makes the sauce taste gourmet.
- Use Good Quality Cheese: I highly recommend using freshly grated parmesan reggiano for the best flavor. Be sure to use whole milk ricotta. I really like the brand, Liuzzi.
- Simmer, Don’t Boil Hard: A gentle simmer cooks the pasta evenly and keeps the sauce creamy instead of reducing too quickly.
- Reserve a Splash of Liquid: If the pasta seems too thick after resting, stir in a few tablespoons of hot water or broth to loosen.
Nutrition
Calories: 668kcal | Carbohydrates: 68g | Protein: 27g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1193mg | Fiber: 3g | Sugar: 7g