Description
12 oz rigatoni pasta
3 cups vegetable broth
1 cup whole milk ricotta cheese
½ cup grated Parmesan cheese
Zest and juice of 1 lemon
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 cup fresh spinach, chopped
1 tbsp olive oil
¼ tsp red pepper flakes (optional)
2 tbsp fresh basil, chopped (for garnish)
Directions:
In a large pot, bring the vegetable broth to a boil. Add the rigatoni and cook until al dente, stirring occasionally, about 10-12 minutes. Do not drain.
Lower the heat to medium and stir in the ricotta cheese, Parmesan, lemon zest, lemon juice, and minced garlic. Mix until smooth and creamy.
Season with salt, black pepper, and red pepper flakes (if using).
Add the chopped spinach and stir until wilted, about 2 minutes.
Drizzle with olive oil and toss gently to coat.
Serve warm, garnished with fresh basil and extra Parmesan if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect One-Pot Lemon Ricotta Pasta every time.
- Boil the Pasta: In your largest pot or Dutch oven, bring the 3 cups of vegetable broth to a rolling boil over high heat. Add the 12 oz of rigatoni pasta. Cook, stirring occasionally to prevent sticking, for 10-12 minutes or until the pasta is al dente and has absorbed most of the broth. There should be a small amount of starchy liquid remaining; do not drain it.
- Create the Sauce: Reduce the heat to medium. Immediately add the 1 cup of ricotta, ½ cup of grated Parmesan, the zest and juice of 1 lemon, and the 2 minced garlic cloves. Stir vigorously for 2-3 minutes until the cheeses melt into the remaining liquid, creating a smooth, creamy, and cohesive sauce that coats the pasta.
- Season & Finish: Season the mixture with ½ tsp salt, ¼ tsp black pepper, and the optional ¼ tsp red pepper flakes. Add the 1 cup of chopped fresh spinach and stir for 1-2 minutes until the spinach is fully wilted and incorporated.
- Final Touch: Remove the pot from the heat. Drizzle 1 tablespoon of olive oil over the pasta and toss everything gently one final time to combine and add a glossy finish.
Serving Suggestions
This creamy pasta is versatile. For a complete meal, serve it alongside a simple arugula salad with a lemon vinaigrette. It also pairs beautifully with grilled chicken, shrimp, or a flaky white fish like cod. For a vegetarian protein boost, top with toasted pine nuts or cannellini beans. Always garnish with the fresh basil and extra Parmesan cheese just before serving.
How-to Summary
This one-pot wonder simplifies dinner. Cook rigatoni directly in vegetable broth until al dente. Lower the heat and stir in ricotta, Parmesan, lemon, and garlic to form a creamy sauce. Season, wilt in the spinach, finish with a drizzle of olive oil, and garnish with fresh basil.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, but choose short, sturdy shapes like penne, ziti, or shells that will hold the creamy sauce well. Adjust cooking time according to package directions.
My sauce seems too thick. How can I thin it?
If the pasta has absorbed too much liquid, simply stir in an additional ¼ to ½ cup of warm vegetable broth, milk, or even pasta water until your desired consistency is reached.
Can I make this dish ahead of time?
It’s best served fresh. The pasta will continue to absorb liquid as it sits, becoming thicker. If reheating, add a splash of broth or milk while warming over low heat.
Is there a substitute for ricotta?
Full-fat cottage cheese blended until smooth is the best substitute. For a richer sauce, you could use mascarpone, but note it will be less tangy.
How can I add more protein?
Stir in a can of drained white beans or chickpeas with the spinach. For meat, add cooked, shredded rotisserie chicken or Italian sausage when you add the cheese.
Common Mistakes to Avoid
- Draining the Broth: The starchy broth is the base of your sauce. Never drain it after cooking the pasta.
- Overcooking the Pasta: Cook only to al dente, as it will continue to soften slightly in the hot sauce.
- Adding Cold Cheese: Let ricotta sit at room temperature for 15 minutes before using to help it incorporate smoothly and prevent clumping.
- High Heat for Sauce: Always reduce the heat before adding the dairy to prevent the sauce from breaking or becoming grainy.
Conclusion
This One-Pot Lemon Ricotta Pasta is the ultimate solution for a quick, elegant, and satisfying weeknight meal. By cooking the pasta directly in the broth, you create a luxuriously creamy sauce with minimal effort and cleanup. The bright lemon and fresh spinach perfectly balance the rich cheeses, resulting in a restaurant-quality dish ready in under 30 minutes. Give this recipe a try for a guaranteed new favorite in your dinner rotation.