pasta con ricotta e limone

The beauty of Italian cooking is taking a few simple, but high-quality ingredients, and turning them into a show-stopping dish. One pot pasta with ricotta and lemon exemplifies that and even better, is made in just one pot. It’s an easy way to make a delicious and satisfying meal with minimal effort but optimal Italian flavor.

Here, we are using a couple of my favorites, ricotta and lemon, which make for a bright and happy combination, guaranteed to cheer up your dinner table. With the one pot method, clean-up is a breeze and perfect for a quick meatless weeknight dinner but still feels fancy enough to serve for guests on a special occasion.

When I think of one pot pasta with ricotta and lemon, I think of Italy and lemons and the Amalfi Coast. The most common variety, the sfusato amalfitano, grows on terraced groves along the rocky and sloped terrain of the famous Amalfi Coast, a UNESCO world heritage site. These lemons bask in the sun with gentle sea breezes, making it a perfect environment for year round growth.

Operating machinery on this difficult landscape is next to impossible, so harvesting and maintenance is all done by hand. Growers access the lemons by steep stone staircases and once harvested are moved in boxes down the mountain with a pulley system.

Compared to other varieties of lemons, the Amalfi lemon is larger, more tapered in shape, has less seeds, and a medium to thick skin full of strong lemon aroma and essential oils. They are used most commonly to make limoncello, but also in gelato, granita, many local pastry specialties or in cooking with fish and pasta.

The “Limone Costa d’Amalfi” is a PGI product, meaning it’s been given the Protected Geographical Indication designation by the European Union. Products that have a specific link to the place where they are made are given this designation to promote their unique characteristics and it enables consumers to trust and distinguish quality products.

Ingredients

Pasta, any variety
Lemon
Ricotta
Parmigiano reggiano
Pistachios

Even though this lemon ricotta pasta recipe uses only a few simple ingredients, its success is in how they all work together. Whole milk ricotta cheese has a smooth, creaminess to create a delicate sauce. The fresh lemon adds an acidity to brighten the dish. Parmesan cheese has a sharp, saltiness to cut through the creamy elements. And lastly, a garnish of pistachios adds a fresh crunch to contrast the smoothness of the sauce.

Step by Step

Let’s begin making this one pot pasta with ricotta and lemon!

First, when making pasta, always begin by setting a large pasta pot of water over high heat. Once it begins to boil, salt generously.

While we wait for the water to boil, assemble the ingredients for the sauce. In a bowl, add the ricotta, grated lemon zest and lemon juice, and grated Parmigiano Reggiano. Season with salt and pepper to taste. Mix this up with a spoon. It might have a bit of a pasty consistency, and that’s ok.

Once the pasta water boils, add the dry pasta. A long pasta, like spaghetti works for this dish, or short, like penne. It’s up to you, this dish is very versatile, and the lemon ricotta sauce will coat any pasta shape you choose. They all cook for slightly different times so check the package directions for perfect al dente and set a timer to ensure the pasta doesn’t become overcooked.

Al dente in Italian means “to the tooth”, meaning the pasta should still have some bite to it. You don’t want pasta to dissolve in your mouth. It should require you to chew it. Especially with a creamy sauce, like in this one pot pasta with ricotta and lemon, it’s important to have a pasta that holds its own.

As the pasta is cooking, it releases starches and the water becomes a useful ingredient on its own. Ladle out about 2-3 Tbsp of this starchy pasta water and add to the ricotta mixture. Give it a good whisk and it should become a more creamy consistency. You can always add more later, so stop when it’s the texture of yogurt.

Before draining the pasta, set aside about a cup of the pasta water, in case the sauce needs it later. Drain the pasta and return it to the pot.

Add the creamy ricotta sauce and mix. Slowly add in pasta water a tablespoon at a time, if needed, until you reach a desired creamy consistency. The residual heat from the pot will gently combine the pasta and sauce together.

Plate and serve immediately. Garnish with pistachios and of course fresh basil leaves would be a lovely addition as well.

Tips and FAQs

To avoid overcooking or undercooking pasta:

Set a timer for the recommended cooking time on the package of pasta you’re using. This will help you keep track of how long it has been cooking.
Taste as you go to determine if your pasta is done. Take one piece out of the pot and taste it every few minutes until it’s cooked to your liking.
Don’t overcrowd the pot and make sure there’s enough room for the pasta to cook evenly without sticking together.
Start checking your pasta for doneness a few minutes before the recommended cooking time on the package. Depending on the type of pasta, it could cook faster or slower than expected.

If you liked this vegetarian pasta dish with creamy ricotta cheese and lemon, check out these other ricotta recipes:

Spinach and ricotta meatballs

Chocolate ricotta cake

Ricotta crostata with chocolate