Description
A ridiculously easy and incredibly flavorful one-pot pasta dish featuring creamy ricotta, bright lemon, and tender pasta. Perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 12 oz (about 340g) short pasta (orecchiette, penne, or farfalle recommended)
- 4 cups (960ml) vegetable broth (or chicken broth)
- 1/2 cup (120g) fresh ricotta cheese, full-fat
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice (from 1 large lemon)
- 1/2 cup (50g) grated Parmigiano Reggiano or Pecorino Romano, plus more for serving
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly cracked, or to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
- 1. Prepare Ingredients: Mince garlic, zest and juice lemon, measure pasta, broth, ricotta, and cheese.
- 2. Sauté Garlic: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant. Do not burn.
- 3. Add Pasta & Liquids: Add dry pasta, vegetable broth, salt, and pepper to the pot. Stir to combine and ensure pasta is mostly submerged. Bring to a boil, then reduce heat to a simmer, cover, and cook for 12-15 minutes (or according to pasta package directions), stirring occasionally, until pasta is al dente and most liquid is absorbed.
- 4. Finish with Dairy & Lemon: Remove pot from heat. Stir in ricotta cheese, lemon zest, lemon juice, and grated hard cheese. Stir vigorously until the ricotta melts into a creamy, luscious sauce.
- 5. Taste & Serve: Taste and adjust seasoning as needed (more salt, pepper, or lemon juice). Serve immediately, garnished with extra lemon zest, fresh herbs, and more grated cheese if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins